Olives.—These are rather important factors
amongst savoury garnishes, whether served plain or
farced. The latter can, if required, be bought
ready prepared, in bottles, but it is little or no
trouble—once the knack is gained—to prepare them
at home. Choose large and fresh olives, and, if
necessary, slice off just enough from the stalk end of
jach to make them stand firmly, then with a small
cook's knife, or a penknife, proceed to peel them
from the stone exactly as if you were peeling an
apple, only keeping the blade close along by the
stone so as to take off all the flesh, leaving the stone
as bare as possible, in a continuous spiral (see
illustration), which will go back into its natural
shape if pressed lightly together. This is called
“turning” olives.