Just bought my first jar of Cracked Olives yesterday. The label says to
refrigerate after opening, which I understand....but it also states to
consume within 10 days of opening, which I don't.
Anyone know the wherefore and the why?

Thanks in advance,
Bubba

--
You wanna measure, or you wanna cook?

Bubba wrote:
> Just bought my first jar of Cracked Olives yesterday. The label says
to
> refrigerate after opening, which I understand....but it also states
to
> consume within 10 days of opening, which I don't.
> Anyone know the wherefore and the why?

What type of olive? Oil cured olives generally require refrigeration,
and even then don't have a long shelf life, perhaps a month. Even
brined olives require refrigeration, even jarred brined olives once the
jar is opened. California Black Misson olives require refrigeration
once the can is opened. Typically only salt cured olives are self
preserving.

Sheldon

Sheldon wrote:

>Bubba wrote:
>
>
>>Just bought my first jar of Cracked Olives yesterday. The label says
>>
>>
>to
>
>
>>refrigerate after opening, which I understand....but it also states
>>
>>
>to
>
>
>>consume within 10 days of opening, which I don't.
>>Anyone know the wherefore and the why?
>>
>>
>
>What type of olive? Oil cured olives generally require refrigeration,
>and even then don't have a long shelf life, perhaps a month. Even
>brined olives require refrigeration, even jarred brined olives once the
>jar is opened. California Black Misson olives require refrigeration
>once the can is opened. Typically only salt cured olives are self
>preserving.
>
>Sheldon
>
>
>
These are Bella-Famiglia Greek stone cracked olives. They are brine
cured. I understand the refrigeration end of the equation...I don't get
the "consume within ten days" part.

Thanks,
Bubba


--
You wanna measure, or you wanna cook?

Bubba wrote:
> Sheldon wrote:
>
> >Bubba wrote:
> >
> >
> >>Just bought my first jar of Cracked Olives yesterday. The label
says
> >>
> >>
> >to
> >
> >
> >>refrigerate after opening, which I understand....but it also states
> >>
> >>
> >to
> >
> >
> >>consume within 10 days of opening, which I don't.
> >>Anyone know the wherefore and the why?
> >>
> >>
> >
> >What type of olive? Oil cured olives generally require
refrigeration,
> >and even then don't have a long shelf life, perhaps a month. Even
> >brined olives require refrigeration, even jarred brined olives once
the
> >jar is opened. California Black Misson olives require refrigeration
> >once the can is opened. Typically only salt cured olives are self
> >preserving.
> >
> >Sheldon
> >
> >
> >
> These are Bella-Famiglia Greek stone cracked olives. They are brine
> cured. I understand the refrigeration end of the equation...I don't
get
> the "consume within ten days" part.
>
> Thanks,
> Bubba

They're probably vacuum packed (was there a distinct 'pop' when you
released the lid? With many vacuum packed food products once opened
oxygen will begin to deteriorate the product, its flavor, texture, and
color will suffer. If the company says ten days they probably know
what they're talking about... I guess you can eat some now eat some in
ten days, and eat the rest over say a month or two and note any
differences... after ten days teh product will still be safe to eat but
the company wants you to enjoy the product at its peak so you will want
to buy it again. I know that once I open the wrap on bacon I can
definitely sense the deterioration after ten days in the fridge.

Anyway, its not a very large jar and the product is relatively
expensive... once you open a good bottle of wine I should hope you
don't save that for for more than ten days either... with either
product, if it's really good I can't imagine the olives or the wine
ever going back into the fridge, what ten days, I'd probably finish
both within the hour.

Good info:
http://www.sicklesmarket.com/Gourmet...ves/Olives.htm

Sheldon