Spanish Olives

Store opened olives in their brine in an airtight container in the refrigerator. Discard if they develop mold or an off smell.

Rinse Spanish olives before using them if you find the brine too salty for your dish.

Stuff large Spanish olives with pimento, anchovies, or cheese for an extra flavor boost.

Add chopped Spanish olives to pasta sauces or stews for a salty, umami depth.

Cheese (Manchego, Feta)

Cured meats (Chorizo, Serrano ham)

Seafood (Shrimp, Mussels)

Citrus (Lemon, Orange)

Herbs (Rosemary, Thyme, Oregano)

Not draining or rinsing olives when their strong brine flavor might overpower a delicate dish.

Assuming all olives are the same; Spanish olives have a distinct texture and flavor profile compared to other varieties.