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Used mainly as finger foods, olives can also be used in salads, spreads, and breads, and make a great visual and flavor accent in meat, grain, and vegetable dishes. Olives are also a familiar topping on pizza. For more flavor, substitute pitted Kalamata olives for the black olive rings that typically appear on pizza.
Olives are one of the few fruits that are not enjoyed in their raw state.
The flavor of an olive depends upon its variety, the climate and soil where it’s grown, the time of harvest, and the curing method—and also whether it was processed whole, cracked, or pitted. Experiment with the many different varieties of olives available to discover which ones you like best.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.