Olives

Store in original brine or oil to prevent drying. Keep refrigerated after opening. Unopened canned or jarred olives are shelf-stable; check the manufacturer's date.

Opened jar keeps 2-3 weeks; unopened jars last months to years

Rinse canned or heavily brined olives under cold water if you want to reduce saltiness.

Pit olives using the flat side of a chef's knife—place the olive under the blade and press firmly to crack the pit free.

Green olives tend to be firmer and more bitter; black olives are softer and more mellow.

Keep opened jars submerged in brine or cover with oil to prevent oxidation and drying.

Olives pair beautifully with citrus, garlic, herbs (especially oregano and thyme), and sharp cheeses.

Feta or goat cheese

Lemon zest and fresh herbs

Garlic and red wine vinegar

Tomatoes and cucumber

Anchovies and capers

Almonds and dried fruit

Roasted red peppers

Leaving opened jars uncovered or out of brine—they dry out and lose flavor.

Assuming all olives are equally salty; rinse first if you're unsure.

Forgetting to pit them before serving—a courtesy guests appreciate.

Storing in a warm cupboard instead of a cool, dark place (for unopened jars).