-=> Quoting Mike Powell to All <=-

 MP> pitted green olives with palmettos in the center.  I always
 MP> refridgerate those after opening them, like the jars say to

Refrigerating them probably extends their shelf life but they'll keep
for weeks at room temperature so long as they are in an airtight
glass jar (but not a metal can or a deli counter plastic takeout
container), completely submerged in their salty brine, in a
relatively cool place out of direct sunlight.

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

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

Olive oil does congeal in the fridge unlike most other vegetable
oils that stay liquid. It goes clear and liquid again as soon as it
comes up to room temperature. (You'll notice the same thing happening
to homemade olive oil based salad dressings.)

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

They do.

 MP> Is there any harm in not putting them in the fridge?

As above, they are fine for a long time in a fairly cool kitchen.
But if you remember to take then out half an hour before you plan to
use them, they'll last even longer in the fridge (months vs weeks.)
 
 MP> right out of the jar, 2 or 3 at a time.  I will also put them in
 MP> salads, cut them up and put them on a frozen pizza, or put them in a
 MP> pasta dish.

Those are my usuals too. Also in potato salad or an omelette
sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: SICILIAN SNACK BREAD
 Categories: Breads, Abm, Herbs, Cheese, Pickles
      Yield: 1 Kg
 
      4 ts Yeast, dry
      4 c  Flour
      2 tb Sugar
      2 ts Salt
      2 ts Mixed herbs
      2 ts Garlic cloves; minced
      3 tb Parmesan; grated
      2 tb Olive oil
  1 1/4 c  Water
      3 tb Tomatoes, sundried
      4 tb Olives, black
 
  Do not use TIME DELAY.

  Drain & pit the olives & drain the tomatoes & chop.
  
  Place all ingredients except tomatoes & olives in bread pan &
  fit in machine. Select BASIC & press START.
  
  Add tomatoes & olives at the 'beep' sound, or 10 minutes before
  end of final kneading.
  
  Remove baked bread to a rack to cool.
  
  From: DALEY BREAD
  By: GEORGE DALE
  Typed by: KEVIN JCJD SYMONS, DECEMBER 2005
 
MMMMM

Cheers

Jim


... Old is when you're told to slow down by your doctor, not the police.

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