Stuffed Olives

Keep in their original brine in an airtight jar. Opened jars last indefinitely in the fridge as long as they stay submerged in brine. Unopened jarred olives are shelf-stable for years.

Drain and pat dry before using in martinis or on charcuterie to prevent excess brine from diluting drinks or boards.

If brine evaporates, top up with a mix of water and salt (about 1 teaspoon salt per cup water) to keep olives fresh.

Room-temperature stuffed olives taste better than cold ones—remove from the fridge 15 minutes before serving for full flavor.

Using olives that have lost their brine; they dry out quickly and become unpleasant.

Discarding the brine after opening—it's essential for preservation and can season dressings or cocktails.