Olives can be difficult to freeze because of their cell structure; if frozen without a brine or liquid the thawed result can be mushy and shapeless. However, with a few tips, it's possible to successfully freeze dark green and black varieties.
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One way to help pitted black olives maintain their flavour through the freezing process is to soak them in a brine mixture prior to freezing. Make a brine with 6 1/2 tbsp salt and 1 gallon of water, bring to a boil and add olives. Cook for 10 to 15 minutes and remove olives from the brine and discard the liquid.
Freezing Olives in Water
Freezing pitted black olives in water helps protect them from freezer burn. Put olives into small plastic containers and cover completely with water. Now they are ready to be frozen.
The best way to thaw frozen pitted black olives is to allow them to gently thaw in the refrigerator. Once thawed, the olives should be stored in the refrigerator and eaten within three weeks.
Longevity in Freezer
Frozen olives should be consumed within six months.
Other Storage Techniques
Olives can also be stored in a brine mixture in an airtight container in your refrigerator for up to six months, according to Seville Imports. Make sure the olives are not overly ripe. Add lemon juice periodically to enhance freshness.
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