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 OlivesBeef EmpanadasRopa ViejaCrispy Tortilla Empanada Pockets with ChimichurriOven-Braised Ropa Vieja with MadurosZa'atar, Feta and Olive Soda Farls (Irish × Levantine)Lemon Olive Tagine Hand Pies

Updated 2026-10-10