Cracked Olives
Bubba
refrigerate after opening, which I understand....but it also states to
consume within 10 days of opening, which I don't.
Anyone know the wherefore and the why?
Thanks in advance,
Bubba
--
You wanna measure, or you wanna cook?
The Joneses
I try to use canned olives within 7 days. I think the basic reason is that
the salty brine they are packed in is more for flavor than for safekeeping.
Add to that that the pH is high, makes this a bad keeper. If you love it,
you might want to pour off the brine and pour over straight vinegar (red
wine?). Might keep it a couple weeks longer.
And maybe that food producer has lawyer-induced gardening syndrome. They
always wanta "hedge" their bets.
Edrena
Mark
no_spam
> Just bought my first jar of Cracked Olives yesterday. The label says to
> refrigerate after opening, which I understand....but it also states to
> consume within 10 days of opening, which I don't.
> Anyone know the wherefore and the why?
>
> Thanks in advance,
> Bubba
>
I buy a five gallon pail of enormous whole California olives, in brine,
transfer them to a large glass crock and keep it in the fridge for
months. Is that bad too?
I never have had any issues and have done it this way for years....as
the kids say, "my bad"!
Now I think I should find out.
Mike Palla/
The Joneses
Mebbe not feller. Maybe brine is salty enuf to preserve. Do they taste pretty
salty? Not exactly a scientific way to look at it, but my canned olives
(they're for Him) are barely salty and don't keep very well after opening.
BTW, when they're bad - they smell bad. Temp of fridge, degree of acidity,
amount of fresh olive oil in fresh product all are factors. I read somewheres
about grading olive oils by amount of acidity, and that's a keeping factor.
Processed olives I think are handled to a fare-thee-not-so-well and one never
knows how much of the good stuff is filtered out. Your fresh produce OTH...
Edrena
Loki
In my readings over time, I've gotten the impression that modern food
processing is 'once over lightly'. Rarely does one find a salami that
can be air hung these days. The modern version are too wet (i.e.
heavier and pay more as you pay for weight), hams are the same. I
imagine the olives are not truly brined when sold but given an
industrial HWB that lets them get away with less salt/vinegar. The
downside is that when one is shopping for food that doesn't need
refrigeration once opened, there is very little on the shelves
anymore. I spent a year without a fridge and couldn't find anything
except one brand of salami.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
Loki
> Just bought my first jar of Cracked Olives yesterday. The label says to
> refrigerate after opening, which I understand....but it also states to
> consume within 10 days of opening, which I don't.
> Anyone know the wherefore and the why?
I would take that to mean that at 4°C -10° your olives are only
going to last 10 days once opened. If you kept them outside the
fridge, your storage time would be even less. The brine must be very
dilute, perhaps for flavour.
I guess there's nothing to stop you adding more salt or vinegar to
make it a proper brine. Some recipes talk about rinsing properly
brined olives before use to remove excess salt. maybe these guys have
done that for you already.
no_spam
These are super-duper-salty. I rinse and soak in fresh water to decrease
the salt before I prepare them.
There is a mold that grows on top from time to time. I just carefully
remove it.
I love good meaty olives, not the mushy ones.
Also, this newsgroup is great I learn a lot about food lurking here.
thanks.
Mike/
The Joneses
It is fun isn't it?! Sounds like yer salty olives are cured/brined just like they
bin doing for a coupla millenia. I want some of them olives, the new ones I mean. I
actually have 2 (count'm), 2 olive trees in pots. Last year I got a few flowers.
I'm hoping for an olive this year.
Edrena
Loki
> It is fun isn't it?! Sounds like yer salty olives are cured/brined just like they
> bin doing for a coupla millenia. I want some of them olives, the new ones I mean. I
> actually have 2 (count'm), 2 olive trees in pots. Last year I got a few flowers.
> I'm hoping for an olive this year.
> Edrena
Just don't try 'em raw! They taste awful! I just had to try an
unbrined olive to see what they tasted like. They NEED the
brining.... :-)
The Joneses
Thank the diety for Discovery channel and National Geographic and Foodtv. Seen that
episode a coupla different places.
Edrena, waiting.
Gary S.
>il Mon, 25 Apr 2005 01:59:40 GMT, The Joneses wrote:
>
>> It is fun isn't it?! Sounds like yer salty olives are cured/brined just like they
>> bin doing for a coupla millenia. I want some of them olives, the new ones I mean. I
>> actually have 2 (count'm), 2 olive trees in pots. Last year I got a few flowers.
>> I'm hoping for an olive this year.
>> Edrena
>
>Just don't try 'em raw! They taste awful! I just had to try an
>unbrined olive to see what they tasted like. They NEED the
>brining.... :-)
There are some small specialty food shops in various ethnic
neighborhoods around Boston, which have barrels of brined olives, a
dozen or so different varieties. Not just Italian shops, but there are
a number of Armenian shops around East Watertown.
They will scoop out the amount you want into a smaller package. Very
traditional.
Happy trails,
Gary (net.yogi.bear)
--
At the 51st percentile of ursine intelligence
Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
The Joneses
> On 26 Apr 2005 07:38:24 +1300, "Loki" <lo...@aotearoa.invalid> wrote:
>
> >il Mon, 25 Apr 2005 01:59:40 GMT, The Joneses wrote:
> >
> >> It is fun isn't it?! Sounds like yer salty olives are cured/brined just like they
> >> bin doing for a coupla millenia. I want some of them olives, the new ones I mean. I
> >> actually have 2 (count'm), 2 olive trees in pots. Last year I got a few flowers.
> >> I'm hoping for an olive this year.
> >> Edrena
> >
> >Just don't try 'em raw! They taste awful! I just had to try an
> >unbrined olive to see what they tasted like. They NEED the
> >brining.... :-)
>
> There are some small specialty food shops in various ethnic
> neighborhoods around Boston, which have barrels of brined olives, a
> dozen or so different varieties. Not just Italian shops, but there are
> a number of Armenian shops around East Watertown.
> They will scoop out the amount you want into a smaller package. Very
> traditional.
> Happy trails,
> Gary (net.yogi.bear)
My newest favorite is a Middle Eastern grocery (Indian?). They
have some oil/brined (mostly dry packed) olives in shelf packages
that are great. The only calamata olives I can find locally all have
red wine or vinegar, which flavor I don't always want.
Edrena
Serene
>
> Just don't try 'em raw! They taste awful! I just had to try an
> unbrined olive to see what they tasted like. They NEED the
> brining.... :-)
We tried one, too. Bleah!
serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com
Brian Mailman
>
> ... The only calamata olives I can find locally all have red wine or
> vinegar, which flavor I don't always want.
by definition calamata/kalamata olives are red wine vinegar packed.
b/
Loki
What episode is this? I tried my olive in Israel. It was soooooo
bitter , I still remember it decades later.
The Joneses
Different filmers, a coupla ones on Foodtv got suckered into tasting a fresh olive. All I
want to see is a few on my own trees. Will have to brine them both in a jelly jar.
Edrena
The Joneses
I didn't know that. There was a brand Peloppenaise (sp?) that did not have
the vinegar. But I heard the CEO over in Italy was playing fast and loose
with the corp $$ and the corp folded. Or something. Anyway, those Indian
olives are just the thing.
Edrena
Brian Mailman
> Brian Mailman wrote:
>
>> The Joneses wrote:
>> >
>> > ... The only calamata olives I can find locally all have red wine or
>> > vinegar, which flavor I don't always want.
>> by definition calamata/kalamata olives are red wine vinegar packed.
>> b/
>
> I didn't know that. There was a brand Peloppenaise (sp?) that did not have
> the vinegar.
i always reserve the right to be wrong.
b/
Brian Mailman
> Different filmers, a coupla ones on Foodtv got suckered into tasting
> a fresh olive. All I want to see is a few on my own trees. Will have
> to brine them both in a jelly jar. Edrena
there's three ways to cure olives that i know of.... brining, chemical
-that is, with lye aka sodium hydroxide aka drano, and packing in rock salt.
olives are also biennial--every other year the sidewalks on this block
are purple from the way way fall off and every other year the yuppies
that have moved in start a campaign to rip out the 100-year-plus trees,
and every other year the first rains wash off the stains and things get
back to about as normal as what passes. if they're going to fruit,
you'll notice the small ones in late september, and they'll be ready to
pick green by after thanksgiving. they'll be ba black by after new year's.
b/
Bubba
Brian Mailman
> Brian Mailman wrote:
>
>> The Joneses wrote:
>>
>>>
>>> .... The only calamata olives I can find locally all have red wine or
>>> vinegar, which flavor I don't always want.
>>
>>
>> by definition calamata/kalamata olives are red wine vinegar packed.
>
> Actually, by definition calamata/kalamata olives are wine vinegar
> /marinated/...they can be found packed in oil.
thanks for the clarification; i was simply being as they say, 'good
enough for gummint work.'
b/
No One
many times from places like Greek or Serbian Deli's where they are bought by
the pound from the open containers or from open barrels that just sit on the
floor. Love 'em from the deli!~
I bet they don't have a date to use-by on them. I used to buy pickles from
the barrel, years ago, from a jewish deli that just sat there until they
were all sold. BIG huge barrels on both counts. Three different kinds,
new, medium and old designating the degree of pickling. New were mostly
like Kerby Cukes with a hint of sour. ged ones were almost soft.
Dennis
"Bubba" <pepper4...@bellsouth.net> wrote in message
news:6Xnae.94609$f%4.3...@bignews1.bellsouth.net...