Aegean olives Calories

Aegean olives are cured to remove their intense natural bitterness, commonly by brining or by cracking or scoring the fruit before soaking it in water or brine. The method and curing time vary by olive variety and the style of table olive.

Some Aegean olives darken naturally as they ripen, while others are picked green and cured that way. Dark color alone does not tell you how an olive was made; the variety and curing method both affect its final appearance.

Keep opened Aegean olives in a covered container in the refrigerator, ideally submerged in their brine. Use a clean utensil to take them out, and follow any storage directions on the jar because brine strength and packaging differ.

Rinsing Aegean olives is optional, but it can remove some surface brine and make them taste less salty. Rinse only the portion you plan to eat, since keeping the rest in its brine helps preserve it.

Usually not: fresh Aegean olives are intensely bitter because of naturally occurring compounds in the fruit. Table olives are cured first, using methods such as brining, cracking, or soaking, before they are ready to eat.

Yes, Aegean olives can be frozen, but they may become softer after thawing. Freeze them in a sealed container in small portions, and use thawed olives in cooked dishes or sauces if their changed texture is noticeable.

Many Aegean olives are sold with their pits, although pitted versions are also available. Check each olive before eating, since even a product marketed as pitted can occasionally contain a pit fragment.

Aegean olives work well in salads, breads, pasta, and vegetable dishes. Remove the pits first, and add them toward the end of cooking so their briny flavor remains distinct without making the whole dish overly salty.

Discard Aegean olives if you see mold, notice an unpleasant rotten smell, or find the brine unusually cloudy or fizzy. A little sediment or a change in color can occur naturally, but visible mold or a spoiled odor is a reason not to eat them.