Keeping Kalamata olives

cloudy_christine

The Italian grocery stand at the farmer's market will do a contactless pickup, I just learned! Better cheeses, pasta, and other things. They have a tub of Kalamata olives in brine. I buy what they dip out into a tiny container. They are usually very good but they do not keep long; they grow mold.

What should I do to extend their life so I can stock up? Shall I: 1) ask the store to cover the olives with brine in a bigger container; 2) drain the brine and cover them with olive oil; or 3) freeze them?

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carolb_w_fl_coastal_9b

Are you saying they grow moldy in the fridge?

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cloudy_christine

Yes. In less than two weeks.

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cookebook

I think that's odd they would go bad so quickly. I ordered olives a few weeks ago from Amazon and they are still fine. I ordered five pounds though by accident lol Several people who had already ordered the same olives said they stored them in EVOO. Some added wine and other spices.

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carolb_w_fl_coastal_9b

So they're loose and not in brine? Can you ask them to add brine to cover - or perhaps you should cover them yourself with oil or vinegar and water - or wine?

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Lars

Maybe the brine is not salty enough. You could remove the brine, add salt to it, and then store them in the saltier brine.

I have bought Kalamata olives that were already stored in olive oil, and they did keep better than those in brine. I don't know if replacing the brine with olive oil will have the same effect, but it might. I would pat them dry with a paper towel before storing them in olive oil.

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cloudy_christine

Carol, at the market the olives are in brine, but they use a slotted spoon to transfer them to a container. I was thinking they might give me extra brine, but might not. I don't think I would want them any saltier than they are. I will be calling ahead to order, so I could ask then. I keep forgetting I won't be there. Sometimes they aren't in brine but are oily, and I like those less. But I may store some in olive oil.

Lars, that's a good tip about patting them dry first. I always buy the unpitted ones. Maybe I'll pit some before storing in oil. I wonder if the oil will keep mold from growing.

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Lars

You could add vinegar to the brine instead of salt, but that would alter the flavor. Another option is to add olive oil on top of the brine (especially if you have a tall narrow jar), and the oil will hermetically seal the jar so that air cannot get down to the brine. This works well in the refrigerator, as this causes the olive oil to solidify.

I often top things off with olive oil to help prevent mold - especially pesto or anything with basil.

If you have a good layer of oil on top and it has solidified, that should prevent mold. If the olives float above the oil, that could create a problem.

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colleenoz

The Greek bulk grocery I get Kalamatas from puts brine to cover in the container if you ask. You need brine for storage.

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Olychick

Just be sure they weigh them before adding the brine.

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carolb_w_fl_coastal_9b

And you can rinse them off before using...

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lindac92

Or....you can put them in olive oil....with some garlic and sprigs of oregano or rosemary....|
They will pick up the flavors.....

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cloudy_christine

I like the idea of rosemary.

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mumkin

I was thinking they might give me extra brine, but might not. I don't think I would want them any saltier than they are.


Get 'em with extra brine. They've been in that liquid a good long time. They're not going to get any saltier.

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sleevendog (5a NY 6aNYC NL CA)


Olychick

Just be sure they weigh them before adding the brine.

I agree. Just ask for brine after the weigh. They have been in their original brine a long time and will certainly last longer. They do freeze ok. But I get mine, when I used to actually shop, pack from the barrels, have it weighed, then back for brine. (at least my shop did not mind). Oil or salt/pickle brine.


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