Pitted Mediterranean Olive
Default unit: pcs · Less common product
Description
Pitted Mediterranean olives are typically black or dark‑purple olives that have been cured and de‑seeded, often packed in oil or brine. They impart a salty, fruity flavor to salads, pastas, pizzas, and appetizers.
Nutrition
(per 100g)
Vitamins & minerals
Vitamin E, copper, iron, calcium
How to choose
Choose olives that have a glossy, uniform skin, no dark spots or dried areas; the brine or oil should be clear and fragrant.
How to store
After opening, keep the olives refrigerated in their original jar, fully submerged in brine or oil. Use within 2–3 weeks. Unopened jars can be stored in a cool, dry pantry until the best‑by date.
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