Jarred brined olives (pitted Kalamata or mixed "Italian" black and green olives
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by Melissa Pellegrino
from Fine Cooking #103, pp. 20-21
Olives are a delicious pantry staple, and you can buy lots of juicy jarred olives in brine for very little at a warehouse store. But how to use up that huge jar? Here are three ideas to get you started-a savory tart, a hearty pan-roast, and a tangy salsa. Aside from being easy to prepare and utterly delicious, these recipes are so versatile you can make them with any olives you have on hand-black, green, or a combination. That jar will be gone before you know it.
Olive Recipes:
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| Broiled Lamb Loin Chops with Olive-Mint Salsa | Â | Olive Tapenade Tart with Caramelized Red Onions |
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The big buy:
What: Jarred brined olives (pitted Kalamata or mixed “Italian” black and green olives, depending on the store).How much: One 52-oz. jar or two 32-oz. jars. How to store: Store the olives in the refrigerator for up to three months. |
| Pan-Roasted Chicken with Olives and Lemon |
Photos: Scott Phillips
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