Questions tagged [olive]

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11 votes
10 answers
166k views

How long do black olives last once opened?

I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Under those conditions how long will the ...
0 votes
2 answers
207 views

A little olive as flavor enhancer

People variously recommend adding small amounts of something to boost and deepen a dish's flavor, without the enhancer being noticed for its own profile. Like frying some tomato paste, a little ...
1 vote
1 answer
231 views

Stainless steel pot on fire

I was cooking in a stainless steel pot with copper bottom. When I added canola oil and olive oil into pot, a flame started. Afterwards, I scrubbed out bottom of pot. The pot looks normal now and I ...
1 vote
0 answers
400 views

Green manzanilla olives - the brine has turned black

I opened this jar 3 weeks ago. I had written the date on it when I opened it. I just took it out to use some green olives a salad and the brine has turned inky black. The olive are sort of taking on ...
1 vote
1 answer
284 views

Marinade for hard olives?

Will any marinade soften overly tough large green olives? I tried simmering in veggie broth before stoning and adding to pasta sauce: even an hour made little difference.
3 votes
2 answers
233 views

What is 91/100 CV when referring to olives?

I often see numbers like 91/100 CV when buying olives. Example: GREEN OLIVE MACARICO GORDAL 91/100 CV 500G What do these numbers mean? I tried to do some research and I think it might have to do with ...
0 votes
2 answers
377 views

How salty is olive brine?

I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
2 votes
2 answers
987 views

I added olive oil to my cake, but I haven’t baked it yet

The taste is so strong, and I haven’t even baked it yet. How do I make it taste better? I added it as a butter substitute... now what do i do?
0 votes
1 answer
607 views

How important are olives in Ropa Vieja? Can I substitute/omit them?

I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of ...
50 votes
12 answers
60k views

When you cook spaghetti, do you add olive oil to the boiling water?

Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience). So, can you please state ...
3 votes
1 answer
346 views

how to brine olives - how cool is cool area to brine them?

My olives have been brining for 2 months, and are still quite bitter. I read to keep them in a cool place, here in Arizona when I started this process it was still in the 90's so I put them in the ...
3 votes
1 answer
2k views

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the ...
10 votes
6 answers
51k views

Is eating olive pits a problem?

I have been eating fresh and brined olives for years. I like the olives with the pits and usually consume the whole pit without removing it. It was recently pointed out to me that this is not a ...
1 vote
2 answers
136 views

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, ...
4 votes
4 answers
12k views

Why are olives always better at the restaurant?

Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they ...
3 votes
2 answers
1k views

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, ...
1 vote
0 answers
131 views

Has anyone tried to bake raw olives?

I was thinking about alternative ways of processing olives. Has anyone tried to bake raw olives? What did it look and taste like?
5 votes
2 answers
288 views

How do olive oils differ, and what should they be used for?

Here is a question from a "pre intermediate" home cook who lives in Spain. What is the difference between exta virgin olive oil, virgin olive oil, and simply olive oil? I gather that the non-virgin ...
2 votes
1 answer
4k views

How do I mellow out the saltiness in black olives?

I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the saltiness in the olive in a subtle way so ...
0 votes
1 answer
615 views

Does cooking olive oil remove bacteria?

I think some water got into my olive oil bottle, which can make bacteria grow. I'm thinking of using that bottle for frying or baking, would that make using it safe?
3 votes
3 answers
8k views

using coffee filters to filter home pressed olive oil

I have recently made some home pressed olive oil but it is quite cloudy and I wanted to filter it so it will keep longer and be a bit more pleasing to the palate and the eye. I initially used a ...
1 vote
3 answers
7k views

Could it be bad black olive that I've eaten?

I tried some black olive on the pizza from a USA style pizza shop and it taste really bad. Given that it is praised as a really good stuff I am wondering if it is a matter of taste or the black olive ...
3 votes
2 answers
7k views

Why does a (vodka) martini often come with an olive on a stick?

With Spectre being released in cinemas around the world soon, I've been looking for some James Bond montages on youtube. One of them that I came across was the classic "Vodka Martini. Shaken, not ...
11 votes
2 answers
30k views

Are olives always salty

I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other products (not in salad etc.) They are ...
0 votes
1 answer
1k views

Olive oil, Canola oil, or almond oil [duplicate]

Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Thanks.
8 votes
1 answer
18k views

Why does olives with the pit left always taste better than pitted ones

When you buy or eat olives it seems that the high quality ones always have the pit left in them. If you buy cheaper, not so good olives, they will most likely be pitted. What is the reason behind ...
6 votes
2 answers
994 views

Is there a good, clean way to pit black olives?

I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?
3 votes
1 answer
962 views

What olive is a good taste substitute for Kalamata?

I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place. I'm looking to substitute based on taste, not ...
5 votes
2 answers
497 views

Flavor notes of olive oil varietals?

I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be ...