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.25 oz can sliced black olives

CondimentsYear-round. Canned black olives are shelf-stable processed products available consistently throughout the year.

Rich in monounsaturated fats and antioxidants, particularly oleuropein and polyphenols. High in sodium due to the brining and curing process; a 0.25 oz serving contains approximately 150-200 mg of sodium.

About

Black olives are the fully ripened fruit of the olive tree (Olea europaea), a species native to the Mediterranean region. Canned sliced black olives are a processed product made by harvesting mature olives, curing them through oxidation and brining, then mechanically slicing them and packing them in brine (salt solution) or oil. The curing process darkens the fruit and develops a mild, slightly salty flavor. Sliced black olives are pre-processed for convenient use in cooking, requiring no further preparation before adding to dishes.

Canned black olives differ from fresh olives in their softer texture and more pronounced salt content due to the preservation process. Common varieties used for canning include Californian black olives, which are known for a mild flavor and tender flesh suitable for slicing.

Culinary Uses

Canned sliced black olives are widely used as a convenient ingredient in salads, pizzas, pastas, and Mediterranean-inspired dishes. They serve as a garnish, ingredient in tapenades, or component of antipasto platters. In American cuisine, they appear frequently in taco salads, Greek salads, and pasta dishes. The sliced form allows for easy distribution throughout dishes without additional cutting. They pair well with feta cheese, tomatoes, garlic, and lemon. When using canned olives, draining and rinsing reduces excess sodium if desired.

Forms & Preparations

Sliced — Pre-cut into thin rounds, ready for direct use in salads, toppings, and mixed dishes.
Whole pitted — Whole olives with the pit removed, typically found in jars or cans, suitable for eating straight or chopping as needed.
Pitted halves — Cut in half with pit removed, offering a middle ground between whole and sliced formats.
Paste/tapenade — Processed into a thick paste often combined with other ingredients like capers and anchovies, used as a spread or sauce.
Brined in jars — Preserved in salt brine solution, maintaining firmer texture than canned and often offering more intense flavor.
Oil-cured — Cured and packed in olive oil rather than brine, resulting in a denser, more intensely flavored product.