Green pitted olives

Description

Green pitted olives have a firm, meaty texture and a light green, sometimes slightly yellowish color; the flavor combines the delicate bitterness of fresh olives with a distinct salty-sour note from the brine, often with a subtle olive creaminess. They are a source of monounsaturated fatty acids (mainly oleic acid), vitamin E, iron, and fiber, as well as antioxidants. Regular, moderate consumption may support heart health, have anti-inflammatory effects, and increase feelings of fullness, but it is important to keep moderation in mind due to their sodium content. In the kitchen, they work well in salads, antipasti, tapenades, spreads, pizzas, pastas, and as a snack or addition to sandwiches and drinks. Before use, it is advisable to rinse them to reduce saltiness. Unopened jars should be stored in a cool, dark place; once opened, the olives should remain submerged in brine and be refrigerated; avoid freezing, and use the opened jar within a few weeks.