Ripe Olives

Canned or jarred ripe olives keep for months in a cool pantry. Once opened, store in the refrigerator in brine and use within 1–2 weeks. Pitted olives have a slightly shorter shelf life than unpitted varieties.

Ripe olives are less briny than green olives—rinse them lightly if you prefer a milder salt flavor.

Pit them yourself or buy pre-pitted versions; pre-pitted olives are softer and absorb flavors more easily.

Use the brine from the jar to flavor dressings or braise vegetables.

Add ripe olives late in cooking to preserve their soft texture.

Overcooking ripe olives until they lose their tender texture—add them at the end of cooking.

Confusing canned ripe olives (which are soft and mild) with fresh or brined olives (which are firmer and more tangy).

Discarding the brine, which is flavorful and useful in cooking.