Cherry olives Calories

Cherry olives taste briny and savoury, like other olives, but their size and shape make them distinctive. The exact flavour varies with the olive variety, ripeness and curing method, so some may taste milder or more bitter than others.

Serve cherry olives drained alongside cheese, bread, vegetables or other antipasto ingredients. Their briny flavour pairs well with milder foods, but taste them before adding other salty ingredients to the platter.

No, rinsing cherry olives is not necessary, but a quick rinse can wash away some surface brine and salt. It will not remove all the sodium inside the olives, so draining them is another simple option.

To make cherry olives less salty, drain them and briefly soak or rinse them in water before serving. A longer soak can also dull their flavour, so prepare only the amount you plan to eat.

Keep opened cherry olives refrigerated in a clean, covered container, preferably submerged in their brine so they do not dry out. Use a clean utensil each time and follow the storage directions on the package.

Yes, cherry olives can be added to salads, pasta, roasted vegetables and baked dishes. Their brine contributes salt as well as flavour, so taste the dish before seasoning it further.

Some cherry olives have pits and others may be sold pitted, so check the product before serving. Do not eat the pit; remove it carefully, especially when serving olives to children.

Cherry olives preserved in brine can be high in sodium, which matters if you have been advised to limit salt. Choose a smaller portion and ask your clinician or dietitian how they fit your individual plan.

Yes, you can freeze cherry olives, but thawing may make their texture softer and alter their flavour. Refrigerating them in their brine is usually a better way to store opened olives.