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questions about olives

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Couple questions

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!

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  1. 1) Bella di Cerignola.

    2) That's a tough one. Olives should be kept in brine or oil, depending how they were originally processed. I'd try to consume a.s.a.p. after opening the pouch.

    2 Replies
    1. re: RicRios

      1. Indeed. Check Wikipedia to make sure, though.

      2. Unless they're salt-cured, which would be admittedly very unusual for green olives. I would submerge them in olive oil (just buy the "light" kind, don't waste the good stuff).

      1. 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).