Kalamata Olives

Keep in their brine in an airtight container in the refrigerator. Once opened, they'll last several weeks to months if submerged in brine. If brine evaporates, top up with olive oil and vinegar or salt water.

Pit them before adding to dishes unless you're serving whole (warn guests of pits).

Rinse them briefly under cold water if you find them too salty for your taste.

Use the leftover brine in vinaigrettes or as a briny seasoning for soups and stews.

Add whole to martinis or chop and toss into grain bowls and pasta for bursts of flavor.

Feta cheese, red onion, tomatoes (classic Greek salad base)

Lemon, garlic, oregano, olive oil (Mediterranean dressing)

Capers, anchovies, olives (bold, briny combinations)

Roasted peppers, artichokes, eggplant

Draining all the brine—they dry out quickly without it.

Forgetting to warn diners about pits when serving whole olives.

Using them in dishes requiring mild flavors; their briny intensity can overpower delicate dishes.