Olive conundrum

elsien

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.

bouicca21

I’m note sure it would work but how about covering in brine?

Owain_Moneysaver

elsien wrote: »

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.

Izadora

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.

unrecordings

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