Green and Black Olives

Green and black olives are a familiar part of the Lebanese table. Green olives are picked before they ripen and have a firm texture with a sharp, slightly bitter taste. Black olives are left on the tree longer and tend to be softer and milder. Both are cured before they are eaten. Olives are commonly served at breakfast alongside labneh, cheese, bread and fresh vegetables, set out as part of a mezze spread, or added to salads, sandwiches, pasta and baked dishes. You can find green and black olives on the shelf at Dekenet Al Nes in Baaqline, in the Chouf. Dekenet Al Nes is a package-free grocery store, so customers are encouraged to bring their own jars or containers and fill them in the shop, which helps cut down on plastic waste and single-use packaging.