DanCole42 Posted November 6, 2007 Share Posted November 6, 2007 So... those olives you get in the olive bar of your local mega mart by the pound... How long do they last in the fridge? Link to comment Share on other sites More sharing options...
bioesq Posted November 6, 2007 Share Posted November 6, 2007 So... those olives you get in the olive bar of your local mega mart by the pound...How long do they last in the fridge? If they're covered in brine, you should be able to refrigerate them for at least 4-6 weeks. If not, they'll begin to soften considerably and have an off-taste in fairly short order. Link to comment Share on other sites More sharing options...
DanCole42 Posted November 6, 2007 Author Share Posted November 6, 2007 If they're covered in brine, you should be able to refrigerate them for at least 4-6 weeks. If not, they'll begin to soften considerably and have an off-taste in fairly short order.I figured covering in brine was important. Then why at the store do they make you scoop them with slotted spoons? Link to comment Share on other sites More sharing options...
FunnyJohn Posted November 6, 2007 Share Posted November 6, 2007 I figured covering in brine was important. Then why at the store do they make you scoop them with slotted spoons? Because your paying by the weight -- n'est-ce pas, and most people aren't buying olives like that in bulk for long-term usage. Link to comment Share on other sites More sharing options...
edenman Posted March 4, 2008 Share Posted March 4, 2008 The best part of buying black olives in a can is that most times, even after quadrupling the quantity needed in the recipe, you have plenty for eating while you cook. Talk amongst yourselves. Link to comment Share on other sites More sharing options...
Mark Slater Posted March 4, 2008 Share Posted March 4, 2008 The best part of buying black olives in a can is that most times, even after quadrupling the quantity needed in the recipe, you have plenty for eating while you cook.Talk amongst yourselves. Any olive that is not a garlic and oil-cured Niçoise olive is not really a serious olive. TAY. Link to comment Share on other sites More sharing options...
edenman Posted March 4, 2008 Share Posted March 4, 2008 Any olive that is not a garlic and oil-cured Niçoise olive is not really a serious olive. TAY. That's like me claiming that anything not brewed in accordance with the Reinheitsgebot is not a beer. I also still occasionally enjoy a PBR or two and I don't think I should feel guilty about that. Crappy olives still have a place (in my belly ) Link to comment Share on other sites More sharing options...
Mark Slater Posted March 4, 2008 Share Posted March 4, 2008 That's like me claiming that anything not brewed in accordance with the Reinheitsgebot is not a beer. I also still occasionally enjoy a PBR or two and I don't think I should feel guilty about that.Crappy olives still have a place (in my belly ) Na na na na, my friend. Olives, like many things, can have soul. Giant Brand "Ripe Green Olives" have no soul. New thread: What are crappy olives good for? Link to comment Share on other sites More sharing options...
Waitman Posted March 4, 2008 Share Posted March 4, 2008 Na na na na, my friend. Olives, like many things, can have soul. Giant Brand "Ripe Green Olives" have no soul. New thread: What are crappy olives good for? Frito Casserole. Duh. Link to comment Share on other sites More sharing options...
PollyG Posted March 4, 2008 Share Posted March 4, 2008 Any olive that is not a garlic and oil-cured Niçoise olive is not really a serious olive. TAY. I like my olives frivolous. Mediterranean Bakery in Alexandria and Aphrodite in Bailey's Crossroads are good places to experiment with the wide world of olives--both have extensive selections and prices significantly below Wegman's otherwise attractive olive bar. The one thing that canned black Lindsay olives have going for them is that they make superior caps for juvenile fingertips when you decide to play 5 on 5 olive finger football. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted March 4, 2008 Share Posted March 4, 2008 Any olive that is not a garlic and oil-cured Niçoise olive is not really a serious olive. TAY. That's a great olive, but too frou-frou (and I don't particularly like uberripe black olives). Real Men Eat Arbequinas And Good Kalamatas (Meaning Not Those Crappy De-Pitted Ones From The Salad Bar) Link to comment Share on other sites More sharing options...
zoramargolis Posted March 4, 2008 Share Posted March 4, 2008 Real Men Eat Arbequinas And Good Kalamatas (Meaning Not Those Crappy De-Pitted Ones From The Salad Bar) Tsk, tsk, tsk. The penny-pinching gourmet, when paying by the pound and all the choices are the same price, chooses the varieties without pits!! In the meat case, you pay more for boneless meat, but not at the olive bar. Apparently, the labor involved in removing the pits, and the increased numbers of olives-per-pound in the pit-free category do not figure in the retail price. Having the olives already pitted makes a difference to those of us who are not terribly systematic about prepping a mise-en-place. So when we are throwing together a pasta sauce or a lentil salad at the last minute, and we go: "Ack! I forgot the olives!" It's no big deal, if the olives are already without pits--quick chop or throw them in whole. If they have pits in them that must be dealt with, they will more often be--"Nah, I'll just leave them out this time." Link to comment Share on other sites More sharing options...
theakston Posted March 4, 2008 Share Posted March 4, 2008 Problem with those deli bar olives isn't the lack of pits but the "Lye" curing that removes most of the flavour (and they usually are pit free) Link to comment Share on other sites More sharing options...
zoramargolis Posted March 4, 2008 Share Posted March 4, 2008 Problem with those deli bar olives isn't the lack of pits but the "Lye" curing that removes most of the flavour (and they usually are pit free) I'd be surprised if the pitted kalamatas sold in jars at Trader Joe's or available in the olive bar at Whole Foods and Wegman's are lye-cured olives. Link to comment Share on other sites More sharing options...
Waitman Posted March 4, 2008 Share Posted March 4, 2008 Tsk, tsk, tsk. The penny-pinching gourmet, when paying by the pound and all the choices are the same price, chooses the varieties without pits!! In the meat case, you pay more for boneless meat, but not at the olive bar. Apparently, the labor involved in removing the pits, and the increased numbers of olives-per-pound in the pit-free category do not figure in the retail price. Having the olives already pitted makes a difference to those of us who are not terribly systematic about prepping a mise-en-place. So when we are throwing together a pasta sauce or a lentil salad at the last minute, and we go: "Ack! I forgot the olives!" It's no big deal, if the olives are already without pits--quick chop or throw them in whole. If they have pits in them that must be dealt with, they will more often be--"Nah, I'll just leave them out this time." Pitting olives is what you use your cherry pitter for in winter... Link to comment Share on other sites More sharing options...
pizza man Posted March 4, 2008 Share Posted March 4, 2008 Call me common. I am partial to these. http://www.recipetips.com/glossary-term/t-...ordal-olive.asp . Also enjoyed the fingertip canned black olives when I was just a little pizza boy, they seemed like frog toes. Link to comment Share on other sites More sharing options...
theakston Posted March 4, 2008 Share Posted March 4, 2008 I'd be surprised if the pitted kalamatas sold in jars at Trader Joe's or available in the olive bar at Whole Foods and Wegman's are lye-cured olives. I agree and that was my point: it's not the pitting that is the problem it's the curing. I use the oil cured pitted olives from WF all the time. Beats self-pitting any day! Link to comment Share on other sites More sharing options...
ol_ironstomach Posted March 4, 2008 Share Posted March 4, 2008 I'd be surprised if any readily-available kalamatas are lye-cured. It's nominally a black olive, and the lye process is supposedly only applied to green olives. Besides, the Greek process is to salt cure them, followed by a red-wine vinegar brine. Fruit selection seems to be the difference between a great, flavorful kalamata and one that's too mushy, too meaty, or tastes too bland and dominated by its brine. As for the pitting, I think it just lets the loose ones get a bit too bruised. Personal preference. BTW, the yuck-face scene in Under the Tuscan Sun where Frances bites into a raw olive fresh off the tree...is more-or-less dead on. Link to comment Share on other sites More sharing options...
goldenticket Posted March 4, 2008 Share Posted March 4, 2008 Mediterranean Bakery in Alexandria...good places to experiment with the wide world of olives- extensive selections and prices significantly below Wegman's otherwise attractive olive bar.Agreed - the really spicy ones are good - even though they always try to steer me away from them. I also like the Provencal(?) blend. Where is Aphrodite? Might have to go check it out during lunch...My very favorite olive is the lovely, large, and meaty green Cerignola - Yum! Link to comment Share on other sites More sharing options...
The Hersch Posted March 4, 2008 Share Posted March 4, 2008 Where is Aphrodite?It's next door to Rabieng on Rt. 7 between 7 Corners and Bailey's X-Roads. If they have Egyptian feta cheese, buy some. It's wonderful. Link to comment Share on other sites More sharing options...
leleboo Posted August 14, 2009 Share Posted August 14, 2009 I love marinating my own olives, but I've come up empty-handed trying to find unmarinated, unpitted olives that I can marinate on my own. Any sources? (I live on Capitol Hill but don't mind hitting up DC-area markets, including near-in surburbs...) Link to comment Share on other sites More sharing options...
zoramargolis Posted August 15, 2009 Share Posted August 15, 2009 I love marinating my own olives, but I've come up empty-handed trying to find unmarinated, unpitted olives that I can marinate on my own. Any sources? (I live on Capitol Hill but don't mind hitting up DC-area markets, including near-in surburbs...)In town--Shemali's on New Mexico Avenue (stop in and see Joe Riley at Ace Beverages if you go--except on Wednesday, his day off).Check Julia Watson's website: www.eatwashington.com. It's a great resource for where to find ethnic ingredients in the area. Link to comment Share on other sites More sharing options...
leleboo Posted August 15, 2009 Share Posted August 15, 2009 Zora -- thanks! Exactly what I needed. Link to comment Share on other sites More sharing options...
Lola007 Posted September 12, 2009 Share Posted September 12, 2009 The best part of buying black olives in a can is that most times, even after quadrupling the quantity needed in the recipe, you have plenty for eating while you cook. Talk amongst yourselves. I completely agree. I adore olives, especially black olives. My favorite are black cerignola olives ( you can get them at Dean & De Luca or Whole Foods). I also like kalamata and California black olives in a can. Am trying to broaden my horizons w/ green olives. The green cerignola olives are buttery and flavorful. I also like Spanish green olives sans pimentos. Link to comment Share on other sites More sharing options...
Ilaine Posted January 8, 2012 Share Posted January 8, 2012 Oil cured black olives WITH pits. Dino's has them and they are beyond lovely. A Platonic dish, I would say. Link to comment Share on other sites More sharing options...
MsDiPesto Posted January 10, 2012 Share Posted January 10, 2012 I found red cerignola olives at Wegman's, and they looked really nice on the appetizer table on New Years Eve, and were tasty to boot. Link to comment Share on other sites More sharing options...
hillvalley Posted January 11, 2012 Share Posted January 11, 2012 The best part of buying black olives in a can is that most times, even after quadrupling the quantity needed in the recipe, you have plenty for eating while you cook. Talk amongst yourselves. Of course, they must be placed on ones fingertips before eating. It is the only way to eat a delicacy. Link to comment Share on other sites More sharing options...
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