How should I store kalamata olives I buy from the local deli? I searched
previous posts and found one that recommended they be stored in "mother
brine" or olive oil, although it wasn't clear exactly what "mother brine"
was.

What is the best method for storing refrigerated kalamata olives purchased
from a deli?

Thanks.
--
Gary Grathen
DeLand, FL

Gary Grathen wrote:

> What is the best method for storing refrigerated kalamata olives purchased
> from a deli?
>
> Thanks.

In the container they came in. Nothing mysterious necessary.

The deli puts the olives into a plastic container. I stored them in the
fridge that way once but they seemed to get kind of dry after a while, as
they're not sitting in any sort of brine or oil. Would you recommend just
keeping them sitting in the plastic container or should I add some sort of
liquid to keep them moist and fresh?

Thanks for your advice.

--
Gary Grathen
DeLand, FL


"Goomba38" > wrote in message
...
> Gary Grathen wrote:
>
> > What is the best method for storing refrigerated kalamata olives
purchased
> > from a deli?
> >
> > Thanks.
>
> In the container they came in. Nothing mysterious necessary.

Gary Grathen wrote:

> The deli puts the olives into a plastic container. I stored them in the
> fridge that way once but they seemed to get kind of dry after a while, as
> they're not sitting in any sort of brine or oil. Would you recommend just
> keeping them sitting in the plastic container or should I add some sort of
> liquid to keep them moist and fresh?
>
> Thanks for your advice.
>

I've never heard of anyone adding anything to deli prepared/sold olives
when keeping them? Perhaps you should ask for the deli to scoop some of
the brine into the plastic container too when they're scooping the
olives in?
Goomba

On Wed, 07 Sep 2005 23:10:38 GMT, "Gary Grathen"
> wrote:

>Would you recommend just
>keeping them sitting in the plastic container or should I add some sort of
>liquid to keep them moist and fresh?

Howdy,

I would suggest that you buy a smaller quantity. You will
use them before they dry out.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Goomba38" > wrote in message
...
> Gary Grathen wrote:
>
>> The deli puts the olives into a plastic container. I stored them in the
>> fridge that way once but they seemed to get kind of dry after a while, as
>> they're not sitting in any sort of brine or oil. Would you recommend
>> just
>> keeping them sitting in the plastic container or should I add some sort
>> of
>> liquid to keep them moist and fresh?
>>
>> Thanks for your advice.
>>
>
> I've never heard of anyone adding anything to deli prepared/sold olives
> when keeping them? Perhaps you should ask for the deli to scoop some of
> the brine into the plastic container too when they're scooping the olives
> in?
> Goomba

I've seen them pre-packaged in the plastic deli containers at
Albertsons--actually bought a container once and had it go immediately
moldy. No liquid in the box. Never again.
Janet

"Gary Grathen" > wrote in message
ink.net...
> How should I store kalamata olives I buy from the local deli? I searched
> previous posts and found one that recommended they be stored in "mother
> brine" or olive oil, although it wasn't clear exactly what "mother brine"
> was.
>
> What is the best method for storing refrigerated kalamata olives purchased
> from a deli?
>
> Thanks.

Gary - as someone else said, have the deli weigh out your olives, *then* add
some of the liquid they were in before - it only goes to waste at the deli
otherwise.

However, if you already have some and they are dry - put them in a little
oil, if they were in oil at the store, put on some oil, if they were brined,
use brine.

Cheers!

Shaun aRe

Shaun aRe wrote:
> "Gary Grathen" > wrote in message
> ink.net...
> > How should I store kalamata olives I buy from the local deli? I searched
> > previous posts and found one that recommended they be stored in "mother
> > brine" or olive oil, although it wasn't clear exactly what "mother brine"
> > was.
> >
> > What is the best method for storing refrigerated kalamata olives purchased
> > from a deli?
> >
> > Thanks.
>
> Gary - as someone else said, have the deli weigh out your olives, *then* add
> some of the liquid they were in before - it only goes to waste at the deli
> otherwise.
>
> However, if you already have some and they are dry - put them in a little> oil, if they were in oil at the store, put on some oil, if they were brined,
> use brine.

Actually those types of olives are quite perishable, the salt cured
olives have been well rinsed prior to being offered for sale (they
actually rehydrate) so they must be refrigerated and have a shelf life
of about 2-3 weeks. Oil cured olives are also perishable... those are
drained then flushed with plain water to remove excess oil, those too
must be refrigerated and have about a 2-3 week shelf life also. Store
in fridge in original container, covered... buy no more than can be
consumed in one week. In most cases all the prep is done at the
distributer prior to being repacked into five gallon plastic pails and
shipping to delis. There are still some olive emporiums where cured
olives are available in the original state as received from the
exporter. I've never seen olives sold in stupidmarkets in their
original preserved state. There are are still NYC appetizing stores
and other ethnic markets where preserved olives are sold directly from
the original wooden barrels.

Sheldon

Thanks. Since the deli doesn't seem to keep a lot of brine in their serving
tray, and as olive oil solidifies in the fridge, I think I'll just put the
olives in a glass jar and store them that way. They seem to get a little
dry that way, but that appears to be the best option. I'll just be sure to
eat them within 2-3 weeks of purchase (which should be no problem :-)

--
Gary Grathen
DeLand, FL


"Sheldon" > wrote in message
oups.com...
>
> Shaun aRe wrote:
> > "Gary Grathen" > wrote in message
> > ink.net...
> > > How should I store kalamata olives I buy from the local deli? I
searched
> > > previous posts and found one that recommended they be stored in
"mother
> > > brine" or olive oil, although it wasn't clear exactly what "mother
brine"
> > > was.
> > >
> > > What is the best method for storing refrigerated kalamata olives
purchased
> > > from a deli?
> > >
> > > Thanks.
> >
> > Gary - as someone else said, have the deli weigh out your olives, *then*
add
> > some of the liquid they were in before - it only goes to waste at the
deli
> > otherwise.
> >
> > However, if you already have some and they are dry - put them in a
little> oil, if they were in oil at the store, put on some oil, if they were
brined,
> > use brine.
>
> Actually those types of olives are quite perishable, the salt cured
> olives have been well rinsed prior to being offered for sale (they
> actually rehydrate) so they must be refrigerated and have a shelf life
> of about 2-3 weeks. Oil cured olives are also perishable... those are
> drained then flushed with plain water to remove excess oil, those too
> must be refrigerated and have about a 2-3 week shelf life also. Store
> in fridge in original container, covered... buy no more than can be
> consumed in one week. In most cases all the prep is done at the
> distributer prior to being repacked into five gallon plastic pails and
> shipping to delis. There are still some olive emporiums where cured
> olives are available in the original state as received from the
> exporter. I've never seen olives sold in stupidmarkets in their
> original preserved state. There are are still NYC appetizing stores
> and other ethnic markets where preserved olives are sold directly from
> the original wooden barrels.
>
> Sheldon
>