Sliced Black Olives

Once opened, keep in the brine or oil in a sealed container in the fridge. Canned or jarred unopened olives last indefinitely in the pantry. After opening, use within 1–2 weeks for best quality.

Rinse sliced olives briefly under cool water if you want to reduce saltiness.

Reserve the brine for salad dressings or marinades—it adds briny depth.

Pat dry with paper towels before adding to hot pizzas to prevent excess moisture.

Use as a garnish on grain bowls, nachos, or antipasto platters.

Tomatoes, mozzarella, and basil (Caprese style)

Feta cheese and red onion

Bell peppers, onions, and pizza toppings

Citrus vinaigrettes and grain bowls

Garlic, herbs, and roasted vegetables

Leaving the container open or uncovered, which dries out the olives and invites spoilage.

Using olives that smell sour or fermented—discard if off-odor is present.

Adding to hot dishes at the very end of cooking; excessive heat can make them mushy.