Summary
Dear Readers: Here's a tasty tidbit: What fruit can be used on everything from tossed salads to pizza? Want to add some pizzazz to that hors d'oeuvres tray or pasta sauce? Some would argue there's no better way than to bring on the olives. There are plenty of varieties, but the most popular in the United States are plain old black olives, which are the ripened siblings of green olives.
You can keep canned, unopened black olives on the shelf for two to three years. Once the can is open, refrigerate unused olives right in the can with the brine and lightly cover the can with plastic wrap. They'll be good for about a week and a half.See the full content of this document
Extract
Olives Add Pizzazz to Many Dishes
Avoid storing them in an airtight container. If the original brine has been tossed ...
See the full content of this document
Sponsored links
