Marinated Olives

We like to use a combination of olives for a variety of textures, colours and tastes. Firm green ones, ‘petit lucques’, for a slightly crunchy texture, black oily ones, ‘douces’ or ‘thrombes’, that are dried on the vine for intensity of flavour, small brown ‘arbequina’ and black ‘niçoises’ for a thinner skin, and plump, juicy purple ones, ‘tailladées’ or ‘kalamata’. It is up to you what you like and what you can find.