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Why do some green olives float and some not?
Some olives float while others sink is due to the amount of brine they take on during the curing process.
What is olive brine?
Olive brine is considered a type of mixture. The brine the olives are placed in is a solution because of the salt dissolved in it. However, the olives make it a heterogeneous mixture once they enter the brine, the mixture will not be uniform or constant.
What is the liquid in the can of olives?
Canned olives are packed in brine. That is simply salt water.
Can patients have olives on a low salt diet?
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.
What do olives smell like?
Olives are pickled in a brine. The olives will have an aroma according to the particular ingredients in the brining agents used (type of salts and sugars, herbs, etc.)
What makes Spanish Olives very salty?
The large amount of brine salt .
Can you grow an olive tree from the seed of store bought olives?
No, the brine has killed the seed.
What is the white stuff floating on top of Kalamata olives?
The most common name is Mother. This is harmless residue that forms on the olives when the vinegar in the brine mixes with oxygen (oxidation).
What is Difference between black and green olives?
Olives grow on olive trees in Spain, Italy, Greece, and the US. The black (ripe) olives have a stronger, more pungent taste than green olives. The reason that we don't taste the bitterness of the black olives (when we buy them in a can) is because most of the oil and flavor is taken out, when marinated in water with a slight bit of vinegar and just a very small amount of salt. The green olives that we buy in the jar are marinated in water with a bit of vinegar and lots of brine salt, and often stuffed with pimentos. The brine salt and vinegar kills the bitterness of the olives; this is why in the US when you taste green or black olives , you usually can't taste the original authentic flavor. Another difference is the curing. Olives are cured in brine (salt and water). A green olive is picked early so it remains green after curing. A black olive stays on the tree longer and is black. It is black when cured, too.
What type of soil are olives grown in?
Well drained, alkaline soil (8- 8.5PH). Olives will withstand some salinity in the soil, I have even read spraying them with brine to treat for illness is a good idea on occation.
How long will olives keep in their original jar or container?
Provided the container stays sealed, pretty much indefinitely. Olives are usually packed in brine (very salty water). Brine prevents spoilage and preserves the food that is packed in it. So long as the container stays closed (preferably sealed), the olives inside it will remain safe to eat. After several years, the quality of the olives (taste and texture) may degrade, but they will remain safe to eat. This of course is assuming they were prepared correctly and sealed in a sanitary manner.
What does an egg float best in?
In mercury, of course! Bit if you don't like this liquid - in brine, salty water.
