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?

After opening store in glass in the refridgerator. For how long will
they keep...what liquid are they packed in? For some reason I have a
suspicsion that these are ripe black olives, if so they aren't going to
last for a particularly long time after being opened. I'd guess the
manufacturer only sells the big cans by the pallet to wholesalers,
check with the store to secure another jar.

Jessica

In article .com>,
"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?

I'm partial to glass. You can usually see through it.

>
> B. Do I put this container with olives in refrigerator, freezer, or
> just keep it open in the normal kitchen temperature?

Fridge.

> C. How long can I keep it?

Long time. I've kept ripe olives in glass jars for months. Months.

> D. If I see on the can where it was made, is it possible to buy from
> the manufacturer another big can?

Ask them.

> E. What if manufacturer is in another country?

Ask them.

> F. Will the store that has sold it to me, sell me another one over the
> phone and sell via the mail?

<coughs> Um, ask them.

I have bought wonderful Spanish olives at Zabar's in New York. My Fairy
Godmother in NYC has sent some to me via USPS -- five plastic pint
containers, I think, not much liquid. I had them for not very long (a
couple weeks?) because they're so damned good, I eat a pint at a time.
Zabar's will ship most anything, I'll bet, if you're willing to pay for
the service.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

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

In article >,
Melba's Jammin' > wrote:
> > F. Will the store that has sold it to me, sell me another one over the
> > phone and sell via the mail?
>
> <coughs> Um, ask them.
>
> I have bought wonderful Spanish olives at Zabar's in New York. My Fairy
> Godmother in NYC has sent some to me via USPS -- five plastic pint
> containers, I think, not much liquid.

Ohboyoboyoboyoboy!! The Olive Fairy came to my house today!!! Half a
pint is already gone!
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

"Melba's Jammin'" > wrote in message
...
>
> Long time. I've kept ripe olives in glass jars for months. Months.
>

Not if they are California Ripe Olives. Ripe olives are not preserved except
by canning. All other olives are pickled "preserved" in some way or another.
California Ripe olives will last about a week in the refrigerator if kept in
the liquid from the can.

Charlie

OK, I am home now.
This is what I see on the can:
BELL DI CERIGNOLA BLACK OLIVES
in brine
BELLA DI CERIGNOLA OLIVE NERE
in salamoia

Net weight 141. OZ- DRAINED product 88.1 OZ
Produced and packed by
CANNONE INDUSTRIE ALIMENTARI :GLIANTIPAIT"
via Manfredonia km. 2 - Z.I tel +39 0885 413638
Fax +39 0885 415232 71Carignola (Fg) Italia

Ingridients Olives, water, salt Lacticacid as acorrector of acidity.
Ferrous gluconate as a color stabilzer