"Though these olives still have a telltale prune-like exterior that comes from salt-curing, the oil rehydrates them, making them slightly plumper and meatier.
Intensely flavored, oil-cured olives may be served on their own or added raw to salads. When cooking with them—they’re delicious in braises—consider adding them toward the end of cooking because they can become bitter if overcooked"- Fine Cooking
We love them with Tuna- i.e grilled or seared Oregon Albacore.
We love them with shaved fennel and citrus in a salad.
Think Mediterranean thoughts while you cook with these delicious intensely flavorful olives!
