Olives in olive oil
I have a jar of commercially-produced stuffed olives in garlicky olive oil. They're rather nice considering they were only cheap. On the jar it says once opened they should be kept in the fridge, which seems fair enough. However this makes the oil solid and opaque. It's not easy to get the olives out and they're not pleasant to eat with a thick layer of grease on the surface.
Assuming I want to get out a portion of a few olives (rather than the remaining 3/4 of the jar) what's the best way to deal with them? I'd quite like to use up the oil when I've eaten the olives too -- having fried some onions in a sample of it, it has a good flavour.
Best Answer
Plan ahead...scoop out a few...let them come to room temperature. You could also experiment with the microwave...10 seconds or so. Finally, there are multiple recipes for roasted olives that would also solve your problem.
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What kind of olives are in olive oil?
The vast majority of olive oils available on the market use a blend of both green and black olives \u2013 a winning combination that harnesses the very best of all ripening stages of this incredible fruit. Green olives are robust and stronger in taste; black olives are milder in flavour and give oil its suppleness.Are olives in olive oil healthy?
Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer. The healthy fats in olives are extracted to produce olive oil, one of the key components of the incredibly healthy Mediterranean diet.Can you store olives in olive oil?
Olives can be stored in oil and you can refrigerate them in airtight containers. It's even possible to freeze olives when you're in a pinch. If you're without brine, then you can choose to make your own that will help to store olives for a few weeks.Is it better to eat olives than olive oil?
Olives are packed with heart-healthy fats. "Olive oil is made up of 100 percent fat, while olives contain about 20 percent fat," says McDowell. That said, she adds, whole olives also contain a little bit of fiber (0.1 g per one large olive) whereas olive oil has none.OLIVE OIL | How is it Made? (OLIVE: How Does it Grow?)
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Answer 2
If you dislike the extra cold grainy oil clinging to the olives (see moscafj’s answer), you can also let the whole jar come to room temperature, scoop out some of the olives and refrigerate the rest again. This should not be a problem, safety-wise, as you are not dealing with spoil-prone food here. And it means that the excess oil stays in the jar and can be used otherwise.
You still need to plan ahead though.
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