I have a jar of commercially-produced stuffed olives in garlicky olive oil.  They're rather nice considering they were only cheap.  On the jar it says once opened they should be kept in the fridge, which seems fair enough.  However this makes the oil solid and opaque. It's not easy to get the olives out and they're not pleasant to eat with a thick layer of grease on the surface.  Assuming I want to get out a portion of a few olives (rather than the remaining 3/4 of the jar) what's the best way to deal with them? I'd quite like to use up the oil when I've eaten the olives too -- having fried some onions in a sample of it, it has a good flavour.   
Plan ahead...scoop out a few...let them come to room temperature.  You could also experiment with the microwave...10 seconds or so.  Finally, there are multiple recipes for roasted olives that would also solve your problem. 