Keeping Kalamata olives
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?