So much more than a martini accessory, this savoury fruit will pimp up salads, egg soldiers and more. It’s olive harvesting time. But do you know your amphissa from your arbequina? Our guide will make you a master of olives in no time.
Bella di cerignola
Stunning on a sharing plate, these ample Italian beauties are antipasti favourites. Their mild flavour and firm bite make them ideal for olive beginners.
The olive lover’s olive is rich with a bittersweet, chocolate aftertaste. They add greek sunshine to pot-roast chicken.
These greek all-rounders shine when soaked in extra virgin olive oil infused with lemon zest, garlic and herbs. Just add warm pittas for an instant lunch.
Extra virgin olive oil
A store-cupboard staple with 6,000 years of history behind it. Swirl it round a glass and sniff deeply to savour its fruity complexity.
These diminutive Spanish spheres are best picked blond – halfway through ripening from green to black. Prized for their earthy flavour and silky texture.
Use this mash-up of olives, anchovies and capers as a sultry dressing for new potatoes or on soldiers for a grown-up boiled egg brunch.