Olives (Olives).—These are best known in this country bottled in a light brine, in which condition they are used for hors d’œuvres, savouries, garnish, or sauce. There are three kinds, the French, the Italian, and the Spanish, of which each kind has its admirers. To prepare them for savouries, etc., they are usually rinsed and “turned,” as it is technically called, i.e., the stone is removed. To do this properly, with a sharp penknife cut a thin slice from the stalk end to make it stand straight, then peel it from the thick end like an apple, but keeping the blade of the knife close along the stone all the time, to remove all the flesh in one thick spiral, which, if properly done, will readily press back into shape again. The cavity left by the stone is then filled with a fillet of anchovy, any savoury butter, thick mayonnaise, etc., to taste. As a garnish, the olive is usually served as a ragout, thus: Stone the olives and set them in a pan with enough good stock and light French wine (in equal parts) to cover them, just bring this to the boil again, then simmer gently till tender. This makes a delicious sauce for fillets or tournedos of beef, and is the proper sauce for salmi of duck, wild or tame. Save for salmi, brown sauce and a little sherry may replace the stock and the French wine.