Black olives are simply delicious. They are not as salty or as bitter as green olives due to the fact that black olives are basically ripe olives, while green olives are unripe. Black olives have a variety of uses in the kitchen and are just as delicious on their own as they are when used in dishes.
Pitted black olives have the pits removed, making them easier to use when cooking or eating. The downside is that due to the pits being removed, some of the flavor is removed from the olive by the brine. Having said that, they are ready to eat or cook with as the pit has been removed.
They work well as part of pizzas and pastas. They are also great as accompaniment to cheese boards and charcuterie plates. Try using these in your next aglio olio, as the olives will lend an extra level of flavor to the dish, while not overpowering the other components.
Store in a cool and dry area, like the pantry or a cupboard. Once opened, keep refrigerated.