Spooning them out of the jar for a salty snack, grinding them into a tapenade, slicing them over a pizza, spearing them to ...

The most common olives in the U.S. are green and black ... They’re usually cured in a brine and then packed in jars, as they would otherwise taste too bitter to eat. Their pits are sometimes ...

Green and black may not refer to different types of olives, but there are different varieties of olives that can be served either ripe or unripe. Greek Kalamata olives, such as this jar of pitted ...