Don’t be scared of the wrinkled olives. Those are usually cured in salt or dry-cured, like an olive made into a raisin. They’re intensely salty, chewy, and have a deep, concentrated flavor. An acquired taste? Sure. But once you get it, you’re hooked. They’re amazing with a chunk of sharp cheese and a glass of red wine.
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Queen Olives and Picholine: The Fancy Siblings
Ever hear of a Queen olive? They’re huge, green, and from Spain. They taste mild and a little nutty. They’re the olive that buys you a drink first. Great for stuffing with almonds or blue cheese.
Then there’s the Picholine, a French olive that’s green and slightly crunchy. It has a subtle, herbal flavor with a hint of citrus. It’s like the olive version of a crisp, dry martini. Perfect for when you want to feel a little sophisticated while snacking on the couch.
