At the risk of sounding like an insufferable pain where one sits, I wish to emphasize that it's not advice I'm seeking, it's information. I already have enough advice to write a book, but knowledgeable information seems to be at a premium.
Briefly, the facts are these: I love olives — not the kind that come in jars, but those sold loose in a deli. My source is a goodly distance from where I live so I buy well more than the average amount at a time. The clerk advises to simply leave them in the container and store in the fridge. I don't consider that useful information.
With any luck, a 90 year old Greek, Italian, or Spanish grandmother will be reading this and will have a grandkid email me advise me (in a nice way) what I can do with my olives.
For those who are curious, I love those huge purple Afonso olives from Chile and those huge brown Hondroelia olives from Greece. I might add, I've been putting my olives in jars and filling the jars with olive oil (works beautifully), but this seems to be an expensive way to store olives. However, I'd do it if Grandma says that's the way to go. I've read olives can be stored in brine, or even a combination of oil and brine — Yes?
C'mon grandma!
Briefly, the facts are these: I love olives — not the kind that come in jars, but those sold loose in a deli. My source is a goodly distance from where I live so I buy well more than the average amount at a time. The clerk advises to simply leave them in the container and store in the fridge. I don't consider that useful information.
With any luck, a 90 year old Greek, Italian, or Spanish grandmother will be reading this and will have a grandkid email me advise me (in a nice way) what I can do with my olives.
For those who are curious, I love those huge purple Afonso olives from Chile and those huge brown Hondroelia olives from Greece. I might add, I've been putting my olives in jars and filling the jars with olive oil (works beautifully), but this seems to be an expensive way to store olives. However, I'd do it if Grandma says that's the way to go. I've read olives can be stored in brine, or even a combination of oil and brine — Yes?
C'mon grandma!