Black olives without pits

Description

Pitted black olives have an intense, slightly salty and slightly nutty flavor, along with a meaty, velvety texture; their skin is dark, matte, and oval-shaped, which adds an elegant visual accent to dishes. They are a source of monounsaturated fatty acids (mainly oleic acid), vitamin E, iron, copper, fiber, and polyphenols with antioxidant and anti-inflammatory properties, which support heart health and metabolism. However, it is important to keep in mind their moderate calorie content and salt levels due to the brine. In the kitchen, pitted black olives are perfect for salads, pizzas, pasta, tapenade, snacks, and Mediterranean dishes, as well as an ingredient in spreads and baked dishes. They are best stored in their original brine in a cool place until opened; after opening, they should be kept in the refrigerator in an airtight container, submerged in liquid, used within a few weeks, and freezing should be avoided due to changes in texture.