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Olive conundrum
elsien
Posts: 37,160 Forumite
Bought a yellow sticker large tub of olives from Mr T deli counter. £4.50 down to about 20p, as they were on their use by date so I couldn't really refuse.
However there are only so many olives I can eat in one go, and wondered how long they will keep for before they start to go mouldy/poison me etc.
Any other way of storing to use in future - I'm guessing freezing would do odd things to the texture.
However there are only so many olives I can eat in one go, and wondered how long they will keep for before they start to go mouldy/poison me etc.
Any other way of storing to use in future - I'm guessing freezing would do odd things to the texture.
All shall be well, and all shall be well, and all manner of things shall be well.
Pedant alert - it's could have, not could of.
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Comments
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I’m note sure it would work but how about covering in brine?0
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However there are only so many olives I can eat in one go, and wondered how long they will keep for before they start to go mouldy/poison me etc.
Any other way of storing to use in future - I'm guessing freezing would do odd things to the texture.
They won't keep very long once opened. Freezing might alter the texture but you could still use them to make olive paste (tapenade), or for pizza toppings etc.A kind word lasts a minute, a skelped erse is sair for a day.0 -
I don't know how well they'd freeze on their own but I frequently freeze leftover pasta sauce with olives in and they're always fine when it's reheated.0
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I was interested by this, so had a poke around on the internet and found this:
https://anrcatalog.ucanr.edu/pdf/8267.pdf
Page 17 onwards, seems some varieties once cured will freeze
Why am I in this handcart and where are we going ?0
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