Freezing olives?

5 years ago

I'm looking at my can of sliced black olives. I won't be using them all up for a while. Can they be frozen? I never have, just kept them in the frig and hoped they didn't go moldy.

Sort by:Oldest

Comments (6)

plllog
5 years ago
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.
Jasdip
Original Author
5 years ago
Thanks. These are canned in a brine/liquid. I'll just keep them in the frig as always in a jar etc.
Related Discussions
Borage flowers, olive buds, and blueberry bushes - photos
Q
Comments (10)
Hi Christine, Beautiful pictures! You can always count on borage to add color in your garden, now that you planted you will always have it, it will self seed and will come strong even in winter. I sent you some borage seeds, remember? those are the same that I had 10 years ago. Mine are bushes too and I cut them if I need to, but they can grow real tall. They only come in two varieties as far as I know, a white one and the blue. In Europe they are a delicacy, the leaves are deep fry or used in salads. And flowers are very decorative to use in ice drinks, also they can be frozen in glass for a beautiful display to serve drinks. Congratulations on your olive trees flowers, they are very hardy, we had them in my neighborhood in Phoenix everywhere, even in the public parking lots, I saw people picking the fruit. And always in the local newspaper they had recipes to cure olives (very time consuming) but worth it. And this year has been good to blueberries, I have been eating few of mine too. Have a very good gardening season coming up! Silvia
...See More
Olives and How to Cure Recipe by Basil
Q
Comments (6)
It does sound like fun curing your own. If olives grow so well in your area, perhaps a post on Freecycle or Craigslist might bring you a bounty of chemical-free organic olives. IMO harvesting anything from a pesticided, herbicided, and whatever-cided golf course is asking for trouble. Who knows what those heavy chemicals do in your body after you eat them let alone what the harvested fruit's cells have taken up through their roots? It's the same reason why I don't pick blackberries on the side of the road. Further back in the briers the fruit is just as sweet and the chances of them being full of lead greatly reduced. I don't think bleach, sulfur, lye, or salt treatments would release the bad chemicals from the fruit's cells, though they would for those inherent to the fruit (which causes bitterness in olives). Chemicals, metals, and -cides have no taste when pulled into fruit cells. JMO Nancy
...See More
So I thought I'd freeze some herbs in olive oil.....
Q
Comments (8)
I'll share the methods that work for me. The woody herbs like rosemary, sage, thyme, and tarragon can be frozen whole. Be sure to dry them completely after rinsing. Chuck them in freezer bags stems and all. Once they're frozen, squeeze the bag and the leaves break right off the stems. Easy! For the more tender herbs like basil, parsley, and oregano I simply chop them up in a food processor and put them in ice cube trays. Most say to cover them with olive oil, but I find they freeze just as well using water. Store the frozen herb cubes in freezer bags and drop them frozen into your sauce or whatever. I'm sorry you have such a mess to deal with!
...See More
Keeping Kalamata olives
Q
Comments (14)
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.
...See More
lindac92
5 years ago
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.
wednesday morning
5 years ago
Just keep them in the brine that they are in until you eat them. There arnt that many olives in a can.
nekotish
5 years ago
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.
bbstx
4 years ago
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.

Related Stories

FEEL-GOOD HOME 21 Ways to Waste Less at Home

By Liz Durnan

Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change

Full Story

100

By Laura Gaskill

Learn the mannerly way to handle invitations, gifts and even mishaps for a party that's memorable for the right reasons

Full Story

392

GARDENING GUIDES Great Design Plant: Sambucus Nigra

By Curtis Adams

Common elderberry is a highly adaptable shrub from the eastern U.S., with berries galore for wildlife and humans alike

Full Story

TREES Great Design Plant: Sabal Palm Enchants in Balmy Sites

By Steve Asbell

Towering and tolerant, this tree blends in, stands out and happily stars in vacation photos

Full Story

NORTHEAST GARDENING Northeast Gardener's March Checklist

By Paintbox Garden

Haul out the tarp and get in gear for cutting — you might just spy some early bulb blooms while you're at it

Full Story

PRODUCT PICKS Guest Picks: Nature-Loving Holiday Decor

By Justine Hand

Putting on the glitz not your style? Take a cue from Mother Nature with a white and brown palette that reflects the bare beauty outside

Full Story

EDIBLE GARDENS Herb Garden Essentials: Grow Your Own Oregano and Marjoram

By Marianne Lipanovich

Say 'buon giorno' to classic Italian herbs you can grow just as easily in pots as in the summer garden

Full Story

GARDEN STYLES Lay of the Landscape: 12 Elements of Provence Garden Style

By Vanessa Cottin

With their lavender fields, stone walls and meandering pathways, the gardens of Provence brim with charm and beauty

Full Story

By Alison Hodgson

Don't have an 'I'd rather be cleaning' bumper sticker? To keep your home bearably tidy when the kids are around more, try these strategies

Full Story

153

SUMMER GARDENING How to Grow Basil

By Marianne Lipanovich

Bright color, quick growth and endless uses for cooking make this summer annual a winner in the garden or a pot

Full Story

Freezing olives?

Comments (6)

plllog

Jasdip
Original Author

Related Discussions

lindac92

wednesday morning

nekotish

bbstx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Freezing olives?

Comments (6)

plllog

JasdipOriginal Author

Related Discussions

lindac92

wednesday morning

nekotish

bbstx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Jasdip
Original Author