Purchasing black olives in bulk can save you money. However, if olives are not a regular part of your family's diet, these oversized cans can seem like more trouble than they are worth. Freezing your excess olives enables you to take advantage of these bargain buys without worrying about using the entire can. Keep in mind that improperly frozen olives will lose their flavour, colour, shape and texture.
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Things you need
- Plastic container
Place olives in colander under cool running water to remove brine.
Spoon olives into plastic container. Leave at least 1/4 inch of space between the olives and the lid.
Cover olives with cool water.
Seal container tightly and freeze.
Defrost olives by placing container in the refrigerator.
Consume olives within three weeks of defrosting.
Tips and warnings
- Remove olives from plastic container and store frozen blocks in airtight freezer bags to conserve freezer space.
- Olives may be frozen for up to six months.
- Freezer-burnt olives are not spoiled or poisonous, and may be seasoned and puréed for use in sauces and marinades.
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