All olives start out green and turn black as they ripen. Green olives are picked early in the season, around September or October, then cured in brine to preserve them and remove any bitterness. Sometimes this brine, called salamoia, is flavored with garlic, bay leaves or fennel stalks. The olives are ready to eat after three to four months. Serve this crunchy, colorful salad with salami or a sharp cheese such as provolone or caciocavallo, and follow it with grilled fish or lamb chops.
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