Olives are small, oval, stone fruits (drupes) from the evergreen olive tree, naturally bitter and inedible until cured with salt or brine, turning from green (unripe) to black (ripe), varying in size, shape, and flavor from nutty and floral (green) to robust and earthy (black). They are a staple in Mediterranean cuisine, used for olive oil (most common use) or as table olives in salads, snacks, and dishes, rich in healthy fats and antioxidants.