Start by placing the olives in a colander and placing it under running water. This would remove impurities in the fruit. Allow the fruit to drip dry for about 10 to 15 minutes. Remember that excess water can cause moisture that will affect the flavor of the olives. Once the olives are dry, put them in a clean and study freezer-safe container. At least half an inch of space should left so that there would be room for the fruits to expand when they are frozen.
Make sure that the container is airtight before putting it in the freezer. As I always do in storing foods, I suggest that you put the olives in the center of the freezer where the temperature is at a constant.
You can also place the olives first in brine which is a concentrated salt solution before freezing them. This trick will reduce the softening of the olives from freezing. This method is a bit similar to the other trick I shared, although you will be soaking the olives first in brine before putting them in the freezer. Boil this for 10 to 15 minutes.
Discard the brine and place the olives in cold water. Make sure that the container is tightly sealed before putting it in the freezer. How To Defrost Olives? Defrosting olives is pretty straightforward. Put them in a strainer. Let some cold water flow on them, so as to remove any dirt or impurity from their surface. Take a plastic container and slowly put all the olives in it. Do not fill the container completely. Take a cup of cold water and pour on the black olives, in the container.
Now freeze the black olives overnight. Next day, take out the frozen olives and defrost them. After defrosting, place the olives in an airtight jar. Place the jar in the freezer and now you have black olives preserved for months to come. Frozen black olives remain good for a period of six months and you can use them either for seasoning or making marinades. Here is one of my favorite sandwich recipes with black olives- Delicious black olive pesto sandwich- It is a yummy sandwich preparation made of black olives, cashew nuts, pepper and basil leaves.
This sandwich is especially liked by children. Orecchiette is a kind of homemade pasta which resembles a tiny ear. This homemade pasta recipe is a quick lunch or dinner that you can come up during those busy days. You can finish this in 30 minutes. It makes four servings. Olives are not only healthy and flavorful; they also tend to have a long shelf life especially when frozen. Freezing olives can extend their storage life for six months.
And as you have learned, freezing the fruit is very straightforward. What are your favorite uses of olives? Let me hear from you. Write your thoughts in the comments section below. All information on this website is intended for entertainment and educational purposes only.
Consult with your own doctor for information and advice on your specific questions. Most of the images displayed are of unknown origin. We do not intend to infringe any legitimate intellectual right, artistic rights or copyright. Additionally, Simplyhealthyfamily. Amazon and the Amazon logo are trademarks of Amazon. Food Substitutes About. Olives can be stored in the refrigerator and even in the pantry. Putting olives in brine before freezing You can also place the olives first in brine which is a concentrated salt solution before freezing them.
Boil this for 10 to 15 minutes. Discard the brine and place the olives in cold water. Remove the olives from the water then place them in a freezer-safe container.
Make sure that the container is tightly sealed before putting it in the freezer. How to defrost olives? Ingredients Orecchiette pasta about 12 ounces One can of chickpeas about 15 ounces , drained and rinsed Half cup of olives, pitted Two tablespoons of tomato paste Three garlic cloves, sliced One sprig of rosemary No rosemary?
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