HOME > Chowhound > Home Cooking >
What are you cooking today?

Brined Olives

whitestar Feb 1, 2011 07:03 AM

Here's hoping someone can help me. I purchased online a 6 pound can of brined picholine olives not realizing how much a 6 pound can contains! I divided the olives into jars and have them stored in my refrigerator but they take up a lot of space. I read online that you cannot freeze olives. Is there any way that I can store them in the pantry without them going bad??? Thanks so much to anyone that can help me.

  1. Upload a photo (10 MB limit)
  1. e
    escondido123 Feb 1, 2011 08:06 AM

    I don't know if you can store them in the pantry, but you could make them into tapenade and freeze it. Once they're ground up they would take up a lot less space--are you going to have to pit them all?

    1 Reply
    1. re: escondido123
      whitestar Feb 1, 2011 08:26 AM

      Thank you for your reply. Actually, i purchased Picholnes because I like to serve them with the pits so making the tapenade is not an ideal solution. Maybe I will try draining a jar and freezing them.

    2. s
      Sharoneonta Feb 1, 2011 08:29 AM

      They are pretty high acid, I'd imagine you could hot water process them for 5 minutes or so. Not sure how the heat will affect the olives.

      1. m
        morwen Feb 1, 2011 12:00 PM

        Go to this publication and click on freezing olives: http://ucanr.org/freepubs/docs/8267.pdf Picholines are good candidates for freezing if they've been salt cured. Yours have been brined so they may become flabby when frozen. The publication has all kinds of info on ways to preserve olives and may be helpful.

        1 Reply
        1. re: morwen
          whitestar Feb 1, 2011 06:08 PM

          Thank you so much for your help...this is a great publication. I will study it and hopefully, come up with a solution! :-))

        Show Hidden Posts