Fareway
Fareway Pitted Ripe Olives, Medium
What it is
These are ripe black olives that have been pitted, meaning the hard seed has been removed. They come packed in a brine, which is a saltwater solution that helps preserve them and adds flavor. The olives are typically processed to achieve a uniform black color and a mild, slightly salty taste. They are ready to eat straight from the can or jar.
How people cook with it
Pitted ripe olives are a versatile ingredient that can be used in many dishes.
- Topping for pizzas
- Ingredient in salads
- Garnish for appetizers
- Added to pasta sauces
To use these olives, simply drain them from their brine. They can be sliced, chopped, or left whole depending on the recipe. Add them to your favorite pizza before baking for a burst of savory flavor. Toss them into green salads or pasta salads for a salty contrast. They are also excellent as a simple garnish for cheese boards or tapas. For a quick addition to a weeknight meal, stir them into a simmering tomato sauce for pasta or a stew.
How it differs from similar foods
Compared to green olives, ripe black olives have a softer texture and a milder, less bitter flavor profile. Their color is also distinct, ranging from deep brown to black. The pitting process makes them convenient for immediate use without the need for removal.
Who it is for
Home cooks looking for a convenient way to add a savory element to their meals.
How to keep the rest
After opening, transfer any unused olives to a clean, airtight container and refrigerate. Store them submerged in their original brine or a fresh saltwater solution. They will remain fresh in the refrigerator for about one to two weeks.