Commodity: Olives, Fresh
Green and black olives must be cured or brined before being consumed. Before brining, green olives should be soaked in lye; black olives can be brined immediately. Olives are often used in Mediterranean cooking to add flavor to pastas, stews, dips and sauces. They can also be eaten raw (after brining) out of hand. Olives are available late fall through early spring.