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 better texture because they haven't been processed as much. However, for cooking or tapenades, pitted is a huge time-saver. 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! Small, green, and wonderfully nutty
