I like olives.  I usually only buy they cheaper pitted green olives with
palmettos in the center.  I always refridgerate those after opening them,
like the jars say to, and don't really notice a difference.

I really like Kalamata olives.  I recently bought a jar of those, pitted.
They are in red wine vinegar and olive oil.  They also say to refridgerate
after opening, and I did so.

After getting them out of the fridge for the first time, I noticed that
they do not look near as appealing as they did when I first opened the jar.
 I guess the best way to describe it is that the vinegar/oil mixture looked
like it had congealed in the cold.

I did not put them back in the fridge.  Honestly, I think they taste better
at room temperature.

Is there any harm in not putting them in the fridge?  I figured there might
be some olive conesuiers (sp?) here who would know the answer.  :)

I don't have any particular recipes I use them in.  I mostly eat them right
out of the jar, 2 or 3 at a time.  I will also put them in salads, cut them
up and put them on a frozen pizza, or put them in a pasta dish.

Thanks for any storage pointers!

Mike


 * SLMR 2.1a * Whips & chains? Sorry, that's a hardware problem!
--- SBBSecho 3.12-Linux