questions about olives
1) I was at a restaurant where they served these very large, firm, lighter green colored olives - they were delicious but nobody at the restaurant had any idea what they were called. Recently, I saw them at whole foods - but the manager wasn't around and nobody at the cheese section knew what they were called...anybody have any ideas? They are bigger than picholines...much bigger. In fact, I think these are the biggest olives I've seen.
2) Someone just brought me a gift of "fresh olives" that were vacuum sealed in plastic, with almost zero liquid. Very dark green olives. And there are alot of them - what's the best way to preserve them? Thanks so much!
re: Das Ubergeek
2) --> Yes, I agree it's a tough one and I can say that submerging in water doesn't work. I recently bought a package as you describe from a Persian grocery and they had mold growing on the water within a couple days .... so sad! Maybe someone Persian knows?! (actually, mine must have been different olives -- they were small and dark -- packed in that vacuum seal though. I figured brine water as I made olives that way a few years back (tons of work to wind up with olives that tasted ... exactly like what you get from the store. disappointing!), however no-go).