Meaty, briny, and the hottest thing to add to your—well, maybe anything.
Olives are so often one of the mystery jars in my refrigerator—pickley and slimy and a little eyeball-like in their murky solution. And, like their brined brethren the pickle, they're good—and so funky—in everything from salads and sandwiches to cocktails. We asked the Hotline: How do you put your olives (and their brine) to good use? Here's what the community said:
Amysarah also said that egg salad (or, says caninechef, chicken or tuna salad) with black olives and anchovies is heaven—especially with a fat slice of tomato.
Lindsay-Jean said that Lauren Kelley made her love black olive-and-mayonnaise sandwiches, but that her heart belongs to green olive-and-cream cheese sandwiches (a favorite of my father's; he'd argue it would have to be on a toasted English muffin).