Hi Mike,

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

I think you mean the green olives with pimentos, not palmettos. Pimentos
are roasted red pepper; palmettos are trees. (G)

 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
 MP> opened the jar.  I guess the best way to describe it is that the
 MP> vinegar/oil mixture looked like it had congealed in the cold.

Yes, the olive oil had congealed. You can either leave them out at room
temperature a bit before eating, heat gently in hot water, or even more
gently in the microwave. It's just the nature of olive oil to congeal
when cold, no harm is done.


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

They do, but probably best stored in the fridge. That's where I keep my
kalamatas after opening the jar.


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

Basically keeping them cold inhibits the growth of anything like mold,
especially in very humid climates. Just take them out in time to warm up
for maximum flavor and eye appeal.


 MP> I don't have any particular recipes I use them in.  I mostly eat them
 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.

I use them instead of the standard black olive which my husband doesn't
like. I've also got a spicy Moroccan chicken recipe (I'll have to hunt
it down and post it.) that uses them.


 MP> Thanks for any storage pointers!

Glad to help; stick around a while.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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