Spanish Green Olives

Store olives in their brine in a sealed container in the refrigerator. Do not store them dry; they will shrivel and lose flavor.

Rinse canned or jarred olives before using to remove excess salt.

Stuff olives with pimento, garlic, or anchovies for added flavor.

Add them to salads, pasta dishes, stews, or serve them as part of an antipasto platter.

Their firm texture holds up well in cooked dishes.

Cheese (Manchego, Feta)

Cured meats (prosciutto, salami)

Tuna

Lemon

Garlic

Herbs (oregano, rosemary)

Wine (dry white wines, sherry)

Assuming all green olives taste the same; flavor can vary widely by variety and curing method.

Not tasting an olive before adding it to a dish; they can be quite salty.