Also a great way to spice up aglio e olio a bit. Don't use the pasta water to emulsify in that case but roast some flour in the oil, then use the water from the olive jar, the olives themselves only have to get warmed up a bit. Don't forget the chilli.

Oh and get black olives. black ones, not blackened, look for Iron(II)-lactate or -gluconate that shit shouldn't be in there. Even better: Don't get jars but salted ones, in modern times the only ingredients will be olives, salt, and vacuum. You'll probably have to order them online if you don't have a suitable ethnic store in your neighbourhood and they're going to be both better and cheaper than that supermarket stuff. They last for ages if unopened and/or stored properly, before eating you should soak them in water though to get rid of the excessive salt. Oh, and be prepared for a de-stoning marathon.