Bet you’ve got half-used jars lurking at the back of your cupboards. Here are 10 ideas to finish up those olives
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Much used in Mediterranean cooking, olives are cured, then bottled or vacuum-packed, either pitted or with stones in. Green olives are picked when unripe and have a more dense and bitter flavour. Black olives are left to ripen fully on the tree. Olives can become bitter if cooked for too long. Once opened, store jars in the fridge and remove olives from the jar rather than draining away the liquid.