If you’re out at a restaurant or party, avoid this trick as the oils might squirt onto someone nearby, or the olive might go flying if you smash it at a weird angle.
Etiquette coaches discourage nibbling on olives.
Putting the pit between the tines keeps it secure while you’re taking it out of your mouth. Simply resting the pit on top of the tines could be problematic because the pit could easily fall off of the fork.
Avoid spitting your pit directly into a cocktail napkin or your hand—there is a good chance that the pit might go bouncing somewhere it shouldn’t be. After you’ve finished snacking, it’s a good idea to wash your hands before touching anything else.
If you’re at a party and there isn’t a pit bowl, forks, or napkins, look around to see what others are doing with their disposables, like olive pits and toothpicks, and follow their lead.
Kalamata olives are also almost always served with the traditional Greek salad.
Mission olives usually come from California and much of the yield from harvests goes into making your everyday olive oil.
The manzanilla comes from Spain and is cured with brine rather than oil.
You could try the cerignola on its own and then pair it with other garnishes to see how the flavor profile changes when other ingredients are introduced.
The nicoise olive is often used in French cuisine.
Olives add a nice, salty flavor to salads, sandwiches, and other foods.
Try drizzling a little bit of olive oil overtop of your hummus and olives, too, for an additional boost of flavor.
Olives go great with fragrant herbs, spicy garlic, creamy cheeses, and warm bread. Even if you don’t incorporate olives directly into the bread, you could make a tapenade to spread over top of a freshly baked loaf.
Olives go great with fragrant herbs, spicy garlic, creamy cheeses, and warm bread. Even if you don’t incorporate olives directly into the bread, you could make a tapenade to spread over top of a freshly baked loaf.
Serve your roasted olives with crusty bread, as a side to a pasta dish, or with fish. Olives are so versatile—they can be paired with a lot of other ingredients!
You can add the olives to the bottom of the glass, or put them on a skewer to make them easier to eat.
