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Old 06-29-2006, 05:03 PM   #11
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And then of course you can blame the "trots" you might get from overkept olives to the vodka &/or gin, right? LOL!!!!
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Old 06-29-2006, 05:18 PM   #12
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Plus you don't notice the musty taste of decaying olives that much when marinated like that!
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Old 06-29-2006, 05:22 PM   #13
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I have to admit that I do keep an indelible marker by the fridge & date nearly everything I open, but that only means something if I know their shelf life - lol!!
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Old 06-29-2006, 06:16 PM   #14
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I buy big jars at Sam's for such a good price I can afford to throw some away, if need be, but they do last a LONG time. The jar I have in there now has been opened a year, I'm sure.
That's the green, brined ones.
I've never been sure about the canned black ones, so never kept them longer than a week or so.
I just looked this up...see what you all think:

http://www.lindsayolives.com/olives101/curing.html
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Old 06-29-2006, 11:47 PM   #15
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I, personally, think you can tell when olives get bad pretty easily. They last a long, long time in the fridge. To keep them the longest possible time, make sure you use a clean fork or spoon to take them out of the jar, and if it is a huge jar, wipe the inside of the lid and the rim of the jar with a paper napkin every once in awhile. We love olives so much I've rarely thrown a jar out. But then, I'd never consider buying a gallon jar (there are just two of us!). Small jars have lasted a month or more.
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