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Old 11-14-2011, 02:41 PM   #31
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Originally Posted by Dawgluver View Post
That's brilliant, PF. Do they last as long as the original olives?
I'm not sure, we end up eating them very fast without all the salt.

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best tip i've gotten in many months!! pf, my sweet enabler, thank you--loving those olives even more now!!
I love olives, so I had to find a way to make them available to me, I also rinse my sweet relish to remove all the syrup, still tastes like sweet relish, but better for my sugars.

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Thanks for the tip PF60. Wonder if it would work with Kalamatas.
You are Welcome. I'm not sure about Kalamatas and I'm going to try a can of regular black olives before I do the Kalamatas. They may not need as much soak time and I do use filtered water. I'll go do a can now and report back.
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Old 11-14-2011, 02:49 PM   #32
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Originally Posted by PrincessFiona60 View Post
I'm not sure, we end up eating them very fast without all the salt
...
I'll have to try this with only some of my olives. I buy stuffed, green olives in a 2 litre jar and kalamatas in a 3 litre container.
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Old 11-14-2011, 03:00 PM   #33
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I'll have to try this with only some of my olives. I buy stuffed, green olives in a 2 litre jar and kalamatas in a 3 litre container.

oh wow, two and three liter olive jars, taxlady? and i thought i was an glutton for olives! how long do 2-3 liters of olives last you, if you don't mind my asking?
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Old 11-14-2011, 03:19 PM   #34
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oh wow, two and three liter olive jars, taxlady? and i thought i was an glutton for olives! how long do 2-3 liters of olives last you, if you don't mind my asking?
I'm not sure how long they last, but a long time. Months and months. I like to know I won't run out

We use them as an ingredient. Even my DH, who really dislikes olives, will add them to pasta sauce. They are also the "secret ingredient" in my humus.
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Old 11-14-2011, 03:21 PM   #35
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My black olives have 95 mg sodium to 1 serving which is 3 large olives

They are soaking now. I'll check them tonight and do another soak if they need it.
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Old 11-14-2011, 05:11 PM   #36
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My black olives have 95 mg sodium to 1 serving which is 3 large olives

They are soaking now. I'll check them tonight and do another soak if they need it.

ooh, oooh--i need to check my manzanilla olives (again) too!!!
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Old 11-14-2011, 07:00 PM   #37
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My statement about ground beef containing sodium naturally came from the USDA nutrition database.
I'm not disagreeing with that statement. I agree that there is some nautrally occurring sodium in beef. What I am disagreeing with is that nautrally occurring nutrients, such as sodium, are listed on the packaging. I believe the sodium listed in the nutritional information panel on the beef she bought is there because it was added to the beef by the packager.
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Old 11-14-2011, 07:08 PM   #38
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I see what you're saying. A beef roast, say, does not list ingredients unless it's one of the marinated ones. Fresh vegetables don't list additional ingredients. Will have to look at a ground beef chub. We get fresh ground beef, and all it says is ground beef/chuck/etc.
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Old 11-14-2011, 07:11 PM   #39
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I see what you're saying. A beef roast, say, does not list ingredients unless it's one of the marinated ones. Fresh vegetables don't list additional ingredients. Will have to look at a ground beef chub. We get fresh ground beef, and all it says is ground beef/chuck/etc.
What is a chub?Attachment 12408
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Old 11-14-2011, 07:22 PM   #40
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What is a chub?
Those rolls of ground beef wrapped in plastic. They're usually packaged off-site and may come frozen. They look like a huge sausage. Think Jimmy Dean sausage, but with GB. I think that was what Vit was referring to. I buy my GB on the styrofoam tray covered in plastic wrap that they grind at the store.
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