Use completely black olives for this technique. I prefer the outcome when you start with ripe Spanish Queen olives but others prefer the more pointed Kalamata type olive. Use any that you have and be prepared for a flavour hit!
DRIED BLACK OLIVES
Dried Black Olives
The taste of these will determine which are the hardcore olive eaters amongst us. Intense in flavour, they go well as part of a slow cooked recipe or served warmed as part of an antipasto platter.