What can i do with lots of olives

Olives can be frozen for up to 6 months. There are a few methods for freezing olives. You can freeze fresh olives in an airtight container or, to improve their texture once frozen, you can brine them beforehand.

Store in a cool, dark place for six weeks before eating. The olives will keep for up to two years unopened. Once opened, store in the fridge, where they will keep for up to six months.

The easiest and quickest way to cure olives at home is with water. In this method, the freshly picked olives are sliced or cracked to expose the interior of the fruit, and then immersed in water, which is changed once a day for five to eight days and then soaked in finishing brine with salt and vinegar.

If you’re trying to boost your vitamin E intake, green olives are a healthier option than their black counterparts. People who need to limit their sodium intake should make olives only an occasional part of their diet, but black olives are the better option when you do include them in a meal or recipe.

To maximize their storage life, wrap each apple in a newspaper before you place it in the basket. If one apple goes bad, the paper will protect the other apples from coming into contact with it. Store your apples in a cool basement, garage, shed, fruit cellar or refrigerator.

Olives that don’t have brine and olives that are marinated should be refrigerated. If you want olives to keep for the longest time possible, then storing them in a safe plastic container in the fridge is your best chance.