More info please? This is an opened can (sealed last for ages)? Of whole olives? No brine?

I've never had olives go moldy and they hang out in my fridge forever. Sometimes, they stick around long enough (a very long time) to become unappealing or squishy, but not moldy. But they are in a proper container, usually the olive bar vacuformed takeaway container (which seals well enough not to leak), and in their brine.

Olives do freeze well, like on top of pizza or other foods, but I've never just frozen as is. I think they'd be best in a vacuum sealed, or at least air squished/sucked out bag, no brine, but I haven't tired it.

Thanks. These are canned in a brine/liquid. I'll just keep them in the frig as always in a jar etc.

I've had black olives go icky...so if i have leftovers I dump out half the brine and fill with vinegar to cover...red wine, rice...or cider not balsamic...add some garlic and perhaps some rosemary or oregano and they become a delicious add on to a salad. I do the same with leftover beans.

Just keep them in the brine that they are in until you eat them. There arnt that many olives in a can.

I've frozen them. My DH is the only one who likes them on pizza, so I put what is left of the can (drained) in a baggie and put it in the freezer. Since we only use them for pizza, I can't say that they would be good for a relish tray but they're just fine for pizza.

I’ve sucessfully frozen them too. I usually lay them flat in a ziplock bag. That way I can break off just what I need without thawing the whole thing. Like nekotish, I used them in some sort of cooked dish after freezing.