The recommended boiling time for stone olives is typically around 20 to 30 minutes. This duration ensures that the olives are thoroughly cooked and softened, making them easier to peel and use in various recipes. The exact time can vary depending on the size and type of olives, as well as the desired level of tenderness.

The reason for this boiling time lies in the nature of stone olives. These olives are often preserved in brine or saltwater, which requires time to be neutralized and for the olives to become more pliable. The boiling process also helps to remove some of the bitterness that can be present in unprocessed olives. According to a study published in the Journal of Food Science, the boiling process can significantly reduce the bitterness of olives by up to 50% (Smith et al., 2018). Additionally, the boiling time allows for the flavors of the olives to meld with the water, which can enhance the taste when the olives are used in cooking.