These are small, plump olives that are browny-green in colour. They are cured in brine along with herbs such as rosemary and thyme, then preserved in olive oil. The jars they are packed in will sometimes have a slice of preserved lemon added.
They have a salty smell and taste, with a bit of bitterness.
They are used for a table olive, to be eaten out of hand (as opposed to cooking with.)
Called “Zeitoun Akhdar” in Lebanon.