Green Olive Salad
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
The Turkish pantry
Cured Green Olives
Ready-to-eat green olives with a firm texture and a savory, briny flavor.
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This guide covers commercially cured green olives sold ready to eat. It does not cover raw olives or teach home curing. Flavor and saltiness vary with the curing method.
Types & forms
Whole cured olives
Contain pits that must be removed when the recipe needs pitted flesh.
Pitted cured olives
Use the drained, pitted weight when a recipe specifies it; whole weight includes the pits.
What to look for when buying
- Choose a plain cured green olive when the recipe does not call for a filling or added flavors.
- Check whether the weight includes brine and pits.
Prepare & cook
- Drain the olives and remove any pits before chopping.
- Taste before adding salt to the dish; cured olives already contribute salt.
Store it well
- Follow the product’s storage instructions before and after opening, including its refrigeration directions. Keep the container closed between uses.
Substitutions depend on the dish
Black olives
Their flavor and texture differ; the salad will no longer have the same green-olive character.
Raw green olives
These are not the ready-to-eat ingredient requested here; do not substitute them for cured olives.
Nutrition
Nutrition values are not provided for this ingredient guide.
Cook with Cured Green Olives