Green olives

aceitunas verdes / zeytin

Flavor and role: Unripe olives cured in brine; firmer than black olives with a stronger salty, bitter taste.
Typical dishes and uses: Moroccan chicken tagine, empanada filling, tapas, puttanesca, pizza.
Substitutes: Black olives (milder), capers (small amount). If too salty, soak in water for 10 minutes before use.
Storage: After opening, keep submerged in brine and refrigerate 2-3 weeks.
Main countries: Spain · Greece · Morocco
Used in this book: Chicken Tagine with Lemon and Olives Beef Empanadas Arroz con Gandules Asopao de Pollo Kumpir (Turkish Loaded Baked Potato)Manakish with Za'atar Puerto Rican Pastelón Picadillo Ropa Vieja Chicken Yassa Holiday Arroz con Gandules with Banana Leaf and Crispy Pegao Homemade-Broth Asopao with Recaíto Asopao Cheese-Stuffed Peppers Crispy Tortilla Empanada Pockets with Chimichurri Mini Kumpir Party Bites Cold-Fermented Manakish with Homemade Za'atar and Labneh Pastelón with Alcaparrado Picadillo and Cheddar Custard Pastelón Melt Toast Picadillo a Caballo with Maduros Cuban Picadillo Cottage Pie with Cheddar Mash (Cuban × British)Picadillo Smash Tacos Oven-Braised Ropa Vieja with Maduros Za'atar, Feta and Olive Soda Farls (Irish × Levantine)Lemon Olive Tagine Hand Pies Charcoal-Grilled Chicken Yassa with Lime-Caramelised Onions Chicken Yassa Flatbread Smoky Fire-Charred Zaalouk with Preserved Lemon

Updated 2026-10-10