Whether they be green or black, marinated or cured in brine, olives are a common feature in the cuisines of Greece, Italy and sunny Provence. Moreover, the use of olives in recipes has followed the spread of Latin cultures to many other countries of the world.
One of Mexico's popular enchiladas--the chicken picadillo version--is filled with a combination of chopped, pitted green olives, sweet peppers, tomatoes, raisins, almonds, capers and shredded, cooked chicken. This mixture is spiced with garlic, thyme, cinnamon and ginger. Olives have the function of providing both flavor and textural distinctions. (See ingredients for recipe in sidebar.)