Black Olives

Once opened, store in original brine in refrigerator. Unopened cans/jars are shelf-stable for years.

High in sodium due to brining process; rich in monounsaturated fats

Drain and pat dry before adding to pizzas or baked dishes to prevent excess moisture

Rinse canned olives briefly under water to reduce sodium content if desired

Slice just before using to prevent browning and maintain appearance

Add at the end of cooking for fresh flavor, or early for deeper integration into dishes

Tomatoes, feta cheese, and cucumbers in Greek salads

Mozzarella and basil on pizza

Pasta with garlic, olive oil, and anchovies

Hummus and flatbreads

Tapenade spreads with herbs and garlic

Not draining olives well enough before adding to dishes, causing watery results

Discarding the brine from jarred olives—it can be saved to keep opened olives fresh or used in dressings

Overcooking olives in hot dishes, which can make them mushy and dull their flavor