Sauteed green olives Calories

To make sauteed green olives, warm a little oil in a pan, add the olives, and cook briefly, stirring so they heat evenly. You can soften onion or garlic first, but taste before adding salt because brined olives are already salty.

Serve sauteed green olives as part of an appetizer spread, alongside bread, cheese, or grilled vegetables, or add them to a warm grain or pasta dish. Their briny flavor pairs well with mild, less-salty foods.

Yes, garlic is a good addition to sauteed green olives. Cook chopped or sliced garlic briefly in the oil before adding the olives, taking care not to brown it too much, since burnt garlic can turn bitter.

Pitting green olives first makes sauteed green olives easier to eat and lets their flavor mix more with the other ingredients. Whole olives also work; just tell diners they still contain pits.

Sauteed green olives can taste bitter if the olives themselves are strongly bitter or if garlic or other aromatics have burned in the pan. Rinse and taste the olives before cooking, and use gentle heat for the aromatics.

Yes, jarred or canned green table olives work for sauteed green olives. Drain them first and taste one before cooking; if they are too salty or briny for your dish, rinse them briefly and pat them dry.

Yes, sauteed green olives can be stirred into pasta for a salty, savory accent. Add them near the end of cooking so they warm through without becoming mushy, and go easy on extra salt in the sauce.

Store leftover sauteed green olives in a covered container in the refrigerator and use them within a few days. Reheat only the portion you plan to eat, rather than repeatedly warming the whole batch.

Yes, sauteed green olives can be eaten cold or at room temperature after cooking. Let them cool promptly, refrigerate leftovers in a covered container, and bring out only the portion you intend to serve.