Unthinkable (if you are Greek, Italian or Spanish). ;)
Yes, cockatiels can eat olives in moderation. Olives are safe for them, but it's important to serve them without pits and in small amounts due to their high fat content. Always ensure that the olives are not seasoned or processed with harmful additives. As with any new food, introduce olives gradually to monitor for any adverse reactions.
Oh honey, no need to worry about your olives being embalmed like a mummy. Black olives are typically processed in a saltwater brine solution to preserve them, not formaldehyde. So, rest easy and enjoy your olives without any creepy chemicals involved.
Black olives typically do not have pimento because they are harvested at a later stage of ripeness, which results in a different flavor and appearance compared to green olives, which are often stuffed with pimento. Pimento is a type of sweet pepper that is commonly added to green olives for added flavor and visual appeal. Since black olives are usually processed and brined without additional stuffing, they retain their natural form. Thus, they are typically enjoyed as is, without the pimento.
You may have to go to a specialty market for special types, but most supermarkets do sell the (canned) black olives both with and without their pits.
The Mount of Olives in Jerusalem is home to several varieties of olives, predominantly the "Souri" and "Kalamata" types, known for their rich flavor and historical significance. While you can pick olives in designated areas or during harvest times, it's typically not allowed to take them without permission. Additionally, regulations on exporting olives from Israel may apply, so it's advisable to check customs regulations before attempting to bring olives out of the country. Always verify current local laws to ensure compliance.
Yes, olives can be stored at room temperature in a cool, dark place to maintain their freshness. Refrigeration is not necessary but can help prolong their shelf life once opened.
I am sure they are still edible if they are not showing signs of decay and or mold. Most olives are pickled in brine which preserves them for a long time without the need for refrigeration. If they have been kept sealed in a jar they will keep much longer than 4 days--probably weeks and possibly months. If the olives are not pickled (as some ripe olives are not), and they are left exposed to the open air, they might begin to spoil within 4 days. Otherwise there is not likely to be a problem.
A type of olives
olives
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.
Yes, olives in brine can be considered a type of pickle. They undergo a fermentation or curing process that preserves them in a salty solution, similar to how cucumbers are pickled. This method enhances their flavor and extends shelf life, aligning with the definition of pickling. Thus, while olives and cucumbers are different foods, olives in brine fit within the broader category of pickled foods.
olives hav no cholestrol