If you've used the marinade on meat, definitely not. If you've used it on vegetables and it was keep cold the whole time you can probably reuse them but they will have lost most of their flavor.
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.
Save as much of the liquid as you can from the original container, then store in the refrigerator in an airtight container. My leftover olives are usually eaten within a week, but I know for sure they'll last that long in the fridge.
It takes 15 black olives and 18 slices of pepperoni to make a large pizza. Olives cost $1.20 per can of 24 black olives.
olives noires au vin
Yes
Some olives are black due to the ripening process; they turn black as they mature on the tree. Additionally, olives can be processed to achieve a black appearance, often through curing methods that involve brining or fermenting. The black coloration does not necessarily indicate a difference in flavor or quality compared to green olives, which are harvested earlier.
You can add black olives to your salad if you'd like, but a common green salad does not usually have them.
Black olives are actually green olives that are ripe. There are many types of olives and many of them are already dark in color. But the basic green olive (neé spanish olive or manzinilla olive) ripen over time into black olives ;)
Here are some health comparisons between Green and Black olives:Green olives have more calories.Green olives have more saturated fat.They both have about the same amount of protein and fiber.Black olives have more iron.Green olives have more vitamin E.Both have about the same amount of vitamin A.Green olives have about twice the amount of sodium.From this comparison, it looks like black olives are healthier in general, but neither should be considered unhealthy.
Black olives can last in the fridge for about 2 to 3 weeks before they spoil.
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
I would say it's probably more of an esthetic thing. Black olives wouldn't look appetizing in a jar with all the black liquid in it.Many green olives are either naturally fermented or acidified and do not require a metal can. Most black olives are a low-acid food and require a higher heat canning process - which is more easily accomplished in a metal can.