Olives

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For your trouble, also have this video of Julia Child's Niçoise Salad:
https://www.youtube.com/watch?v=lnwORE68dgc
and SeriousEats Basically-Do-Whatever-You-Want version:
http://www.seriouseats.com/2015/09/how-to-make-the-best-nicoise-salad.html

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I like these, the ones with cheese or garlic.

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>>8491446
I don't buy them in those (pictured) bins in the grocery. They are preserved by the liquid they are submerged in, and should stay jarred in that vacuum until use, ideally. I prefer glass to tinned, but if you notice the tin is ideally lined in that white film that prevents metal contact with acids.
They are the best texture whole, not pitted. But, for convenience sake, you can buy them how you wish, with minimal differences for use in prepared salads.

My favorites are oil cured black olives most of all. They're very easy to pit if you wish to use them in recipes too. For plain eating, I like colossal/queen sized whole or pimento-stuffed olives... the larger the more fun. I love the Castelvetranos for tasting so different not quite briny, and they take your own seasonings really well. I think their flavor is somewhere between a greek kalamata and a green olive plus a little grassiness. Picks up citrus and herbs nicely.

I was in australia recently and ordered a pizza which came with olives on it. they still had stones in them and I almost broke a tooth. when I remonstrated with the staff they called me a whinging pom and threatened violence if I didn't leave immediately. I didn't have to pay at least.

is this normal? I normally avoid olives wherever possible.

>>8491738
>is this normal?
No, it's not normal to serve pits in the olives. It is however good advice to be always cautious because if they are buying pre-pitted olives, it's not a perfect process and you should be aware not to go chomping down willy nilly on any salad or other food that contains olives (or cherries).

>>8491446
Kalamata and castelvetrano are my favorites

>>8491446

Can I store cured olives in olive oil? They came packed in brine.