Thanks, PPs. I'm making a pasta salad, and usually those olives take it to a whole new level.

What are you making?
Can't think of anything that would improve your canned olives. You may need to add salt/brine to your dish. Only other idea is to blend olives with olive oil into a tapenade paste, adding garlic/seasoning. That technique may work for only some recipes.

I'd rinse them out in a collandar, then soak in a bowl of extra virgin olive oil and fresh garlic. That should perk them up a bit.

I'd drain them really well, then cure them in olive oil for, you know, 20 minutes. You work with the ingredients you've got!

Is there anything I can do to those sad slices black olives to make them more like oil-cured olives, which I need for a recipe I'm making tonight? Or is it hopeless?

Thanks!