Bertolli
Bertolli Pitted Kalamata Olives
What it is
These are Kalamata olives that have had their pits removed. Kalamata olives are a popular variety originating from Greece. They are known for their distinctive almond shape and deep purple-black color. The brining process gives them a characteristic salty and slightly fruity flavor. This product is ready to be used in various dishes without the need for pitting.
How people cook with it
Pitted olives are a convenient ingredient for many culinary applications, adding a briny, savory element to both hot and cold dishes.
- Tossed into salads
- Added to pasta sauces
- Used on pizzas
- Served as part of an appetizer platter
Simply drain the olives from their brine and add them directly to your cooking. They can be incorporated into simmering sauces, stirred into grain bowls, or scattered over baked goods like focaccia. For a quick appetizer, arrange them on a plate with cheese and crackers. Their pre-pitted nature makes them ideal for recipes where whole olives are not desired or where ease of eating is a priority. They hold their shape well when heated.
How it differs from similar foods
Unlike whole olives, pitted olives eliminate the step of removing the pit, saving time and effort. They also tend to be softer and more yielding in texture compared to some firmer, whole varieties. The brining liquid they are packed in contributes significantly to their flavor profile.
Who it is for
Home cooks and professional chefs alike appreciate the convenience of pre-pitted olives for everyday meal preparation.
How to keep the rest
After opening, transfer any unused olives and their brine to an airtight container. Store them in the refrigerator. They will typically remain fresh and flavorful for about one to two weeks when stored properly in their brine.