Olives

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.)

Crack each olive open and put into bowl of water, change water daily for a period of two weeks. After 14 days place in a solution of brine, 100g of salt per litre of water, leave for two days. Dry, and place in a solution of vinegar and water, 1 part water to 4 parts vinegar for 2 days. Drain and store them in olive oil and herbs to your taste. Or with brine again, covered with a layer of olive oil

it depends...look on the expiration date. As stated, check for an expiration date, but an unopened jar (glass) of black olives should hang on for a while. If it's a metal cap on a glass jar, check for swelling of the button or the top of the cap..... if swollen, or pushed up, toss them. Better safe than sorry when it comes to eating food that you're unsure of.

No, the fruit of a Russian Olive tree is not poisonous to humans.

In fact, it is a snack food sold at markets in Turkey and other parts

of the Middle East.

The taste and texture will be more like a date than an olive though.

Olive oil is made from crushing the fruit of olives. There are primarily 2 methods that are used in the world today. First is the continuous method, which crushes the entire olive into a paste, then separates the solids from the oil. Second is the integral method, which removes the stones from the olives before they are crushed. The integral method is favored by many because it produces 4 valuable products: high quality extra virgin olive oil, highly nutritious olive water, dry olive flesh for cattle feed, and oil bearing stones for fuel.

Olive oil is considered a "fat".

Olive wreaths

they also used them for lamp fuels, olive oil, food, and even soap!

Yes, not only are they fine for Passover, but they have become an important symbol of peace and have even been adopted as a ritual item for Jews praying for peace in Israel and Palestine.

The Kalamata is a Greek olive. The Kalamata olive is named after a city in southern Greece, Kalamata, which is renowned for its olive and olive oil production.

these are the nutrition facts on the bottle of Bertolli extra virgin olive oil.

Amount/serving %DV*

total fat 14g 21%

sat. fat 2g 9%

polyunsat. fat 2g

monounsat. fat 10g

cholesterol 0mg 0%

sodium 0mg 0%

total carb. 0g 0%

protein 0g 0%

it depends on how u want to make it. u could stuff it and put it in the oven or u could fry it!!!

There is no name for fear of olives, but lachanophobia is the fear of vegetables.

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.

Black olives are generally not hard to digest for most people. They are low in carbohydrates and contain healthy fats, which can aid in digestion. However, individuals with certain digestive issues or those who are sensitive to high-fat foods may experience discomfort. Overall, moderation is key, and most people can enjoy black olives without digestive problems.

resolution for olivie ocean

no it is made out of olive oils . not the real olive.

They are started from seeds, grown on to become tree saplings then planted in groves. The fruit of the trees (olives) are then harvested. Olive trees are commonly grown in warm climate countries such as Greece and Spain.

Yes they will spoil. This food will last for a few days. 5 days in the refrigerator is as long as you want to store this food here. Place the food in an air tight container or freezer bags.

Well, too much of anything is bad for you, so i wouldn't advise you to eat too many. However, olives are better than chocolate or cake, so i would say its better to have more olives than chocolate and cake. BUT...don't overdo it. Its always better to limit yourself. unless you're super skinny and need meat on your bones, then hell....go for it. lol.

Yes-I've just lost the majority of my crop from one tree to hungry birds. At first I wasn't sure where they had disappearred to but the remaining olives had quite a few peck marks in them and I saw the birds in the tree.

It depends on which type of olive oil it is. Olive oil produced in a factory has been filtered and is clear. Real olive oil has a more cloudy appearance. Factory produced olive oil is good for only a few months, whereas real olive oil will last for 2 or 3 years on the shelf.

Yes, if they are not kept sufficiently drowned in the oil or brine.
If you buy them "dry" in bulk at the market, in a simple plastic bag, there's definitely a risk. You'll be able to keep them for a relatively long time if you keep the bag perfectly closed with a minimum amount of air, but still not as much as if they were in a jar.
Also, if they are not packaged in the traditional way but in an industrial tin can that you can not close, they will only survive for a short time.

If kept in a jar, you can easily keep them in perfect condition for a full year. You could have some mould developing on the surface but it has no consequence on the olives below this surface.

like around 100,000,000 million grapes an hour are too many so multiplie it by 24 so 240,000,000 million grapes are too many but like unless you want to explode with grapey pulp around the whole house then its not my problem