Kalamon olives, Amfissa olives, and Cretan olives are some of the varieties we find in Greece.
Olives star at family tables in savoury dishes, pies, salads, and even sweets. We all know more or less about the correct process of pickling, but what about their expiration date, and how can we store them properly to extend their lifetime?
Let's start with the basics. Like all packaged products, olives have an expiration date. It is very important to know the date and check the product for any alterations. For example, you should throw away olives sooner if their external appearance is not right.
If, for example, some olives have started to get mouldy, you will—unfortunately—have to throw away the whole jar, not just the mouldy ones.
What about packaged and bulk olives?
Closed jars of olives can stay fresh for up to two years without freezing. Once you open a jar, olives remain fresh for 12 to 18 months, provided they are stored properly in the refrigerator.
Due to their processing methods, some olive packages may have a shorter shelf life. However, the expiration date is always written on the packaging.
In contrast, bulk olives have a shelf life of up to 3 weeks, and storage in the brine helps preserve their flavour and freshness. If you have run out of brine, you can make a simple mixture to store them. In a container, add water, a little salt, and a whole fresh egg.
Then, add coarse salt little by little. When the egg rises to the surface of the mixture, the brine is ready . For each kilo of olives, add 100 g—coarse salt and store in a glass jar that closes well so they don't get air.
READ MORE: Cook Like a Greek: Your Greek Kitchen Starter Kit.