Only a few plain rinsed pitted olives are reasonable. Avoid stuffed or heavily seasoned varieties. Brine and oily marinades can upset sensitive stomachs.
Olives are small stone fruits from olive trees, typically cured in brine before eating and used in salads, pizzas, tapenades, and antipasto platters. Also pressed to make olive oil.
Products include green and black olives, whole or sliced, and stuffed varieties with pimento, garlic, cheese, or anchovy. Marinated mixes add herbs, chili, citrus peel, and extra salt.
Pits are a physical hazard and should always be removed before any taste. Rinsing lowers surface brine but does not remove all sodium from cured olives.
