Yes, olives seem to freeze very well. I have olives on pizzas I get fresh and then freeze to keep them and they seem to work better than mushrooms.
You pour them into a bowl. you cover the bowl with plastic wrap. And then you put them in the freezer.
are green olives with blue mold in jare safe to eat
Depends on the size of the jar, if they are pitted or stuffed and how large they are.
yes, but don't freeze it in the jar.
No, 'recently' is an adverb, a verb modifier. An adverb describes the action of a verb. For instance, in the sentence, "I carefully unscrewed the jar of olives," the adverb is carefully. Carefully is an adverb because it describes the verb, or, in other words, answers the question, "How did you unscrew the jar of olives?" " I carefully unscrewed the jar of olives." or, as in your case, "I recently unscrewed the jar of olives."
The ones in a jar...
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.
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.
Typical "best by.." date for green olives in brine in a jar is 24-30 months from packing date. Unopened, these will keep at least an additional 2 years beyond that date (in cool dark storage) and have no difference in taste. How far beyond that period is not known. Once opened, storage is seriously shortenened depending on conditions and may go down to weeks.
That depends on the type and where you buy them
In Greek mythology, the woman who opened the jar (often mistranslated as a box) was Pandora. She opened the jar out of curiosity, releasing all the evils that afflict humanity into the world. Hope remained at the bottom of the jar.
Yes! but what type of jar
Black olives, hot pepper flakes, olive oil and oreganoare traditional ingredients in Armenia's black olives with seasoning.Specifically, the black olives are sprinkled with oregano and then with pepper flakes. The olives and the seasonings are mixed together gently until blended. The ingredients then are spooned into a jar that must have a wide mouth. When all of the seasoned olives are in the jar, enough olive oil is added to fill the jar three-fourths (3/4) full.The jar needs to be capped tightly and stored in a cool place. Over the next week, the jar needs to be turned upside down two or three (2-3) times every other day.