Almond Olive Calories

Eat Almond Olive as you would other table olives: drain it and serve it whole, removing the pit as you eat. It works well on a snack or appetizer plate alongside bread, cheese, and vegetables.

No, fresh olives are usually too bitter to eat as they are. Almond Olive needs a curing process, such as brining, to make it palatable before it is served as a table olive.

Almond Olive has the characteristic savory olive taste, though its flavor can vary with ripeness and curing. The brine also affects how salty or tangy it tastes, so taste one before seasoning a dish with it.

Usually, no; drain Almond Olive and serve it straight from its brine. If it tastes too salty, a quick rinse can soften the saltiness, but it will not remove all the salt.

Keep opened Almond Olive refrigerated in a clean, covered container. Store the olives under their brine to limit drying and air exposure, and use clean utensils when taking some out.

Not for extended storage. Keep Almond Olive covered with brine in the refrigerator; discard it if you notice mold, an unpleasant odor, or other clear signs of spoilage.

The pit is not eaten, so remove it as you eat, or buy pitted Almond Olive for easier serving. Pitted olives are convenient in salads and appetizers, but still need to be kept refrigerated after opening.

Almond Olive pairs well with bread, cheese, tomatoes, and cucumber at breakfast. Drain it before serving, especially if the brine tastes salty, so it does not overpower the other foods on the plate.

Yes, add pitted Almond Olive to salads, baked dishes, or savory sauces. Its brine can add salt to a recipe, so taste the dish before adding extra salt.