Green olives, pitted

Description

Green olives without pits have a fresh, slightly spicy-bitter aroma with a delicately meaty, firm texture and an intense green color, often highlighted by brine or oil. They are juicier and less fatty than black varieties, and the absence of pits makes them easier to eat and further process in cooking. Nutritionally, they mainly provide monounsaturated fatty acids (oleic acid), vitamin E, antioxidants, and fiber, which promote heart health and have anti-inflammatory effects, although one should keep in mind the salt content in the oil or brine. They work perfectly in salads, spreads (tapenade), pizzas, pastas, as an addition to antipasti, filling for appetizers, or as a snack. Once opened, store in the refrigerator in the original brine or oil, tightly sealed; you can extend their shelf life by rinsing off excess salt with a quick wash.