Can I freeze olives?
Pickled mission olives freeze satisfactorily. Other varieties soften badly when frozen and thawed. Use green-ripe or dark-ripe olives. Cover with a brine made with 4 ounces (about six and one-half tablespoons) of salt per one gallon of water. Boil 10 to 15 minutes. This will lessen the softening from freezing. Discard the brine and chill the olives in cold water. Pack the olives without brine in rigid plastic containers that are moisture-vapor-proof and freeze. Before serving, allow the olives to thaw thoroughly in refrigerator. If desired, roll the thawed olives in olive or salad oil mixed with chopped garlic or other seasonings. Let stand in refrigerator overnight.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009