Olives

Description

Olives have a distinct salty-sour-bitter taste with herbal or nutty notes, and their appearance ranges from light green to deep black, often shiny after being brined. They are oily to the touch, meaty, and can contain a pit or be pitted. Nutritionally, they mainly provide monounsaturated fatty acids (especially oleic acid), vitamin E, fiber, and minerals such as iron and copper, as well as polyphenols with antioxidant properties; they support heart health, have anti-inflammatory effects, and help in cholesterol control. In the kitchen, olives are perfect for salads, spreads (e.g., tapenade), pizzas, pastas, Mediterranean dishes, snacks, and preserves, as well as for adding to bread and marinades. Once opened, store them in the refrigerator in brine or oil in an airtight container, use clean utensils, and consume within a few weeks; unopened jars can be kept in a cool, dark place.