55% of people in the United States said that they liked green olives. Whole olives retain firmer texture and clearer natural flavor because the hard inner seed, or pit, limits brine absorption. Removing the pit allows more brine to soak into the flesh and can break down the olive, producing a mushier, saltier result. Freshly prepared whole olives from an olive bar or deli are often soaked in oil, brine, and spices and maintain better texture and flavor. Whole olives work well for charcuterie boards, tapas, snacking, and garnishing salads or hummus.
Pitted olives - those with the hard inner seed removed - typically come out of the jar or can with a different flavor profile and texture than their whole counterparts. That inner seed, referred to as the "pit," keeps whole olives firm in texture and helps to preserve the integrity of their natural flavor without too much brine soaking into their skin.
Many foodies who are particular about the natural flavor profiles of some foods, like olives, might shudder at the sight of canned pitted olives. They could be on to something, though, when you consider other options. Many specialty shops or even your typical chain grocery store will have an olive bar or at least a few freshly prepared cartons of whole olives. Sometimes soaked in a mix of oil, brine, and spices, fresh whole olives are a great option.
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