Olives and oil
Keeping olives and olive oil at their best
Olives last in their brine, olive oil lasts in the dark. Most problems come from a wet spoon or a bottle left next to the stove.
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Olives after opening
- Keep olives covered by their brine or oil. Olives left above the liquid soften and go off first.
- Use a clean, dry spoon every time.
- Once opened, keep jars and tubs in the fridge unless the pack says otherwise.
Large packs
With 2 kg tubs, move a week's worth into a smaller jar with some of the brine and keep the big tub closed. Opening it less often keeps the rest in better condition.
Olive oil
Light, heat and air spoil olive oil. Keep the bottle or tin closed, in a cupboard away from the hob and the window. Pour from a 5 litre tin into a smaller dark bottle for daily use.
