Preparing Olives for Tabbouleh

"AMY STAGGS: Hi, my name is Amy Staggs and on behalf of Expert Village, here is my recipe for Tabbouleh. The next step in preparing Tabbouleh is chopping up some black olives. So first--and they're usually in a can, that's the way that I like to cut them, keep it simple. I just drain them with my hands which are clean, don't worry. And we want this to yield about a total of--hmm, about a quarter or half a cup. Again, you can let the amount vary, determined on by your preference. So if you have someone who loves olives, you can even use the whole can. And they're good for you so it's not like it's going to hurt. If you have someone who hates olives, just sneak a few in, eighth to a quarter of a cup. These are great for munching and I know it sounds like a simple duh but I would use black olives versus green or cocktail olives just as a disclaimer, because it's the taste of the olives that add to the Greek dish. No cocktail olives here. And there we go. I'm finishing this up. We'll get ready for our next step."