Stuffed Green Olives

Keep in their original brine in a sealed jar. Refrigerate after opening. Once opened, olives stay fresh for several weeks if submerged in brine.

Rinse or pat dry stuffed olives before using if you want to reduce saltiness or prevent extra moisture in a dish.

Use the brine from the jar as a briny cooking liquid or in vinaigrettes.

Pitted stuffed olives are easier to eat straight from the jar or on a charcuterie board.

Different fillings (pimiento, almond, cheese) work best in different contexts—pimiento for martinis, almond or cheese for snacking or salads.

Using stuffed olives in dishes where you'd want plain green olives; the filling can overpower delicate flavors.

Forgetting that fillings like almonds or cheese add extra salt and fat—adjust seasonings in your recipe accordingly.

Storing opened jars without brine, which causes olives to dry out and spoil quickly.