Mark wrote:
> I have found incredibly good tasting olives when visiting New York
> recently. So, I have bought a pound and we have enjoyed it while with
> friends in New York. But I have also bought a big (about 5lb) can and
> brought it home. I have never had olives in such big quantity and am
> little afraid that it will spoil fast and I will loose most of it. So,
> what should I do?
> Please, be specific and try to give me a specific answer similar to the
> manner that I am asking, so I will not make a mistake, because chances
> are next time I will buy it again are very small.
>
> So here are the questions:
> A. After opening the aluminum can, where should I put the content; in
> the plastic, glass, or anything else type of container?
>
> B. Do I put this container with olives in refrigerator, freezer, or
> just keep it open in the normal kitchen temperature?
>
> C. How long can I keep it?
>
> D. If I see on the can where it was made, is it possible to buy from
> the manufacturer another big can?
>
> E. What if manufacturer is in another country?
>
> F. Will the store that has sold it to me, sell me another one over the
> phone and sell via the mail?

What does it say on the can label; I'm sure it must at least say what
type of olive... also any canned foods imported into the US will have
an ingredients list and nutritional data chart on the label... if
they're black mission olives (which I doubt) then they're definitely
imported from California, those are not made anywhere else, those will
definitely indicate exactly what's in the can... of course they'd not
be in an aluminum can (the largest size for black mission olives is a
#10 can, a steel can). In an aluminum can they're likely some type of
oil cured olive, probably imported from a Mediterranean country but
could also be imported from California. Unless you supply more
information no one can do more than offer you wild spculation.
Naturally when in doubt refrigerate... do not freeze olives.

Sheldon