Buy Olives May 2026

The "entry-level" olive. They are bright green, buttery, and mild—perfect for people who think they don't like olives.

"Brine-cured" olives are soaked in salt water, while "oil-cured" olives (usually black) are shriveled and have a much more intense, concentrated flavor. 4. Pro Tip: Don’t Toss the Liquid!

The brine in the jar is "liquid gold." You can use it to flavor pasta sauces, add a salty kick to a Dirty Martini, or even use it as a base for a quick salad dressing. Day 32 - Picholine Olives - Trader Joe's 365 buy olives

Small, green, and wonderfully nutty. These are a favorite at French-style bistros. 3. What to Look for on the Label

We’ve all been there: standing in the international aisle, staring at a wall of jars, wondering if "Pitted" or "Stuffed" is the way to go. Olives are one of the most transformative ingredients in your pantry, but if you just grab the first jar you see, you might be missing out on the best part of the Mediterranean experience. The "entry-level" olive

Not all olives are created equal. Depending on your dish, you’ll want to look for specific types:

These are massive green olives from Italy. They are meaty and crisp, making them the ultimate snacking olive. Day 32 - Picholine Olives - Trader Joe's

Great for pantry staples. When buying jars, look for olives packed in brine or olive oil rather than just water to ensure they retain their flavor. Avoid metal cans if possible, as they can sometimes impart a metallic aftertaste to the delicate fruit. 2. Know Your Varieties