Salad Olives

[daisy1]

Ok after awhile this is really starting to bug me, anyone have any suggestions for this. I purchase both green & black whole olives from RD, Supremo Italiano brand, & Im really sick of how mainly the green olives are always yucky feeling & they have a slim like waxy substance on them, I know they are not bad they are good I eat them but still I think its nasty how they feel

 

[December]

Thats brine on the olives you could rinse them in a colender like I do then add a small amount of olive oil to them(not much at all) then toss them. Youll be much happier

 

[daisy1]

Thats brine on the olives you could rinse them in a colender like I do then add a small amount of olive oil to them(not much at all) then toss them. Youll be much happier

I will try that and let ya know, am I not saving the original liquid ?? THANKS

 

[December]

If you can go through a whole thing of olives quickly (a few days) id do the whole thing. I only do a deep 1/9 pan at a time. The rest I transfer to a bucket in the original brine, and keep in the walkin cooler until they need a refill. I use about 2lbs of whole olives per week

 

[December]

I discard the original liquid