To keep olives fresh, store them properly, considering the type of olive and its stage of processing.
Here's how to keep olives fresh, particularly important for freshly harvested olives:
-
Immediate Processing (for Freshly Harvested Olives): Ideally, process fresh olives, especially naturally black ripe olives, within a few days of harvesting. Green-ripe olives generally store better.
-
Temperature Control: Store olives at temperatures between 41° and 50°F (5° to 10°C) for the best quality.
-
Ventilation: Use shallow, ventilated crates for storage. This helps prevent moisture buildup and spoilage.
-
Brine Storage (for Cured Olives): Cured olives are typically stored in brine.
- Maintain Brine Level: Ensure the olives are fully submerged in the brine solution.
- Refrigeration: Refrigerate cured olives in brine to extend their shelf life.
-
Oil Storage: Some olives are stored in oil, particularly after curing.
- Ensure Submersion: Keep the olives fully submerged in the oil.
- Refrigeration: Refrigeration is recommended to slow down oxidation and maintain flavor.
-
Type of Olive Matters: Green olives tend to have a longer shelf life than black olives.
-
Avoid Contamination: Use clean utensils when handling olives to prevent contamination.
-
Proper Containers: Use airtight containers or jars when storing olives in brine or oil after opening.
Summary: To maintain olive freshness, prioritize prompt processing after harvest, temperature management (41-50°F), adequate ventilation, and proper brine/oil storage with complete submersion and refrigeration where appropriate. Always use clean utensils and airtight containers.
