Olives are small fruits of the olive tree, usually cured before eating to mellow their natural bitterness. They range from firm and pleasantly bitter to soft, rich, and briny, with flavor varying by variety and curing method. Common in Mediterranean and many other cuisines, they’re served in salads and mezze, or added to breads, sauces, stews, and pizzas. Cultivated around the Mediterranean for thousands of years, olives remain an important part of the region’s food culture.