Table olives : from their picking to your plate

“Far from being just an appetiser served at aperitif time, olives are part of the Mediterranean cultural heritage, for which they have always been a staple food.
Green, violet or black, before arriving on our tables, fresh olives need to be prepared in such a way as to remove their bitterness. The 180 or so recipes for processing olives by hand in this book are a response to the desire to prepare the fresh fruit oneself, while rediscovering the flavours and aromas of the countries of the Mediterranean basin.”