How to Store Cured Kalamata Olives

Kalamata, or Greek, olives keep for weeks when properly stored.

Kalamata olives, also known as Greek olives, are a soft, fruity variety with a distinctive infusion of flavor from the red wine-vinegar solution in which they're marinated. Available in jars or fresh from the supermarket olive bar, kalamata olives are often tossed with olive oil before being packed in vinegar. Cured kalamatas keep for several weeks when properly stored. They're delicious paired with tomatoes, red onion and feta cheese.

Things You'll Need

• Clean, airtight container
• Red wine vinegar
• Water
• Thinly sliced onion

Instructions

1. Buy kalamata olives from an olive bar rather than in a jar because they are superior to the jarred verson and they're less expensive since you don't pay for the weight of the marinade.

2. Transfer olives and onion to an airtight jar or container. Make sure the container and lid should be made from a non-reactive material like glass, plastic or stainless steel.

3. Combine equal parts of red wine vinegar and water in sufficient quantity to submerge the olives and onions.

4. Cover container tightly and store in refrigerator.

5. Shake container now and then to make sure the olives and onion slices continue to marinate evenly.

Tips & Warnings

• Add olive oil, garlic, lemon zest and fresh oregano or other herbs to the marinade for extra flavor, or toss the olives with any or all of these ingredients before serving.

• Olive oil on the surface of the olives may thicken as it begins to solidify in the refrigerator. The white coating that results is not a sign of spoiling.

References

• Food.com: Kitchen Dictionary: Kalamata Olive

Resources

• Prevention: Olives: Buying and Storing Tips