Buy - Olives

"Brine-cured" olives are soaked in salt water, while "oil-cured" olives (usually black) are shriveled and have a much more intense, concentrated flavor. 4. Pro Tip: Don’t Toss the Liquid!

Whole olives (with the pits) generally have a better texture because they haven't been processed as much. However, for cooking or tapenades, pitted is a huge time-saver. buy olives

The Greek classic. These are deep purple, almond-shaped, and have a distinct smoky, fruity tang. Essential for a true Greek salad. "Brine-cured" olives are soaked in salt water, while

Small, green, and wonderfully nutty. These are a favorite at French-style bistros. 3. What to Look for on the Label Whole olives (with the pits) generally have a

Not all olives are created equal. Depending on your dish, you’ll want to look for specific types:

Found in the deli section of high-end grocers like Whole Foods or local specialty shops, these are sold by weight. They are usually fresher, less "tinny" tasting, and allow you to mix and match varieties.