Olives (pickled)

Not all pickled olives are created equal. The preparation method makes a meaningful difference in how they may affect you.

• Fermented vs. lye-cured — traditionally fermented olives involve bacterial activity that can produce histamine over time, while lye-cured (alkaline-treated) olives skip the fermentation step entirely and tend to be better tolerated

• Brine and storage — olives stored in vinegar-based brines may pick up additional biogenic amines, while those in simple salt water are generally a gentler option; check the label if you can

If you enjoy olives, looking for lye-cured or water-cured varieties rather than naturally fermented ones is a practical way to find your comfort zone.