Helpful Hints from joeeze: Olive Management

Some years ago it occurred to me that it would be a lot easier to drain a new jar, then simply shake out a few olives, than to repeatedly fish within, initially with my fingers and later a spoon or fork to get the last few.

There's more than enough moisture in the olives themselves to keep them plump and succulent until you've finished the jar — unless you're the type who keeps them around for months or longer.

In which case please ignore this hint, worth — like everything here — precisely what you paid for it.

Tip: Peloponnese is by far the best brand widely available in the U.S.