Too many Kalamata Olives. Seek ideas. Use or freeze?
Bought bulk in a re-usable container and still have most of 10 pounds.
Have found to remove olive pits hit hard with a flat knife then take pit out then chop as desired. CHOW has a good video of how I do it found after knowing: http://www.chow.com/videos/show/chow-...
Tapenade is great on bread, pita, crackers. While try not to eat so many carbs so also add to green salad, chicken salad, and eat on cooked chicken. A couple decent recipes are here: http://www.chow.com/recipes/13442-mix... and http://allrecipes.com/recipe/kalamata... while open to suggestions.
Good olives are a great addition to mayo (especially if homemade): http://www.chow.com/recipes/27610-mix...
Olives are very tasty when mixed into whipped cream cheese.
Have been using in enchiladas, pizza, spaghetti, soft tacos, burritos, homemade bread, dip, sandwiches, dogs, sausage, burgers, and quiche.
Feel there has to be some sort of awesome caper, olive, and chicken main dish or salad but do not know it so seek. Also seems olives and fish or shrimp may work. Made up a version of chicken Marsala with way too many olives and was tasty.
Still seek more ideas to try.
Not sure how long kalamata olives last past the 'sell by' date. Barely putting a dent in them so far. Have been sure to not put my hands in them only clean utensils. Should I freeze in water if unable to eat for later (concerned would change texture of these gems of goodness)? Or ignore the sell by date, refrigerate, keep them clean, and consume with friends and family as do with pickles and capers?
Did a search here for a recent thread and could only find:
Needing more, thought would try to see if could gain timely information starting a new thread here on CHOW... Thank you in advance for any ideas or information on what you would do if had excess kalamata olives.
Make olive bread. I got the recipe from WF years ago but can't put my hands on it. Found this on line (you need to page down about half way) and it looks to be very close.
Chicken breasts stuffed with chopped or sliced kalamatas and feta cheese is quite good. Pound the breast thin, layer with olives and cheese, roll up and secure with toothpicks. Dredge in flour, sear in an oiled hot pan. Lower the heat, add some white wine and butter, cover and let cook until the chicken is done. Remove the breast and cook the liquid down to make a sauce.
I have successfully frozen olives I have bought at speciality markets deli counters, the ones that are seasoned and in oil. I use my vacu-sealer to get out as much air as possible
Thasalottakalamatas! Love em, but no way can I come up with enough suggestions to help you use them up. Well, other than sharing. I have had some get an off-taste after a while. As to freezing, I don't know, but while you're waiting for an answer, freeze a few overnight. Thaw tomorrow and see what you think. And let us know.
This is a great recipe that uses 3/4 cup at time. You could probably add chicken to it successfully. http://allrecipes.com/recipe/greek-po...
I find it hard to believe the olives will go bad if they are in brine. They might get a bit mushy after a while, I guess. I did recently have some olives in oil and herbs go bad because the oil had leaked off and they got moldy (they were in the back of the fridge and I didn't notice right away).
happy coincidence, i just bought a large jar myself (4.2 lbs. is what the plastic bottle says.) they are in brine.
no one seems to say i can keep them out of the fridge, but i don't have that much room IN my fridge. i'm inclined to believe they will be fine unrefrigerated as long as i keep them in their brine, as olives have been around for millennia, well before refrigeration, right? and what about this giant barrels you see in stores where you dip in and serve yourself? maybe those are refrigerated every night, but i don't remember them being cold....
These portugese sweet lemon and olive cookies are awesome!
If you're interested, read my comments after the post that I linked to, as I made some notes for the first two batches I did.
p.s. the recipe calls for olives cured in oil, if yours are in brine you might want to add a bit of extra oil to the recipe.