Almost all olives must go through a curing process before they’re edible. Fresh, right-off-the-tree olives are full of an extremely bitter-tasting compound called oleuropein, which can be removed by submerging them in various kinds of solutions, or even just packing them in salt, for an extended period of time. In some cases, olive farmers prefer to “crack” their olives prior to curing, by smashing them just enough to allow the pit to be removed. These cracked olives, or olive schiacciate, as they’re known in Italy, absorb more brine than an intact olive as they cure, developing a deeper flavor and softer texture. And when combined with a mix of pickled veggies, capers, and savory seasonings, as they are in Trader Joe’s Cracked Olive Salad, they’re nothing short of a cracking good time. Equally able as an appetizer, condiment, or side, each jar of Trader Joe’s Cracked Olive Salad is made with both green cracked olives and black pitted olives, capers, and a giardiniera-like mix of pickled cauliflower, carrots, celery, and red peppers, all suspended in oil that’s been seasoned with herbs like oregano and parsley. It makes a great topping for an Italian beef or muffaletta sandwich, a terrific topping for practically any style of pizza, and serves spectacularly well with a charcuterie board or cheese plate. Personally, we like to simply enjoy it as is, as an antipasto-like side for pasta or spread over a nicely toasted crostini.