Olives in jars have been pasteurised so unopened they will keep for at least a year. Once opened you should keep them refrigerated and eat them within three weeks. Fresh olives bought from a stall or in the chiller cabinet of the supermarket should be enjoyed immediately and preferably consumed within a few days. Couscous is normally made from a type of hard wheat but Belazu's delicious couscous is made from barley as is traditional in certain regions of Morocco. See similar questions...

Not all olives, there are a few raw stores that sell truly raw sun cured olives. Anything in a can is most likely cooked. See similar questions...

There are two kinds of olives: green and black, easily identified by the picture on an olive can. Black olives are best for hors d'oeuvres or for arranging a dish, and as ingredients in a salad. Green olives are best with various stuffings, from anchovies and shrimp to lemons and gherkins. They make a perfect gourmet appetizer. The packaging should specify the olives' expiration date and "caliber." The caliber - a measure of the olives' size - consists of two numbers, separated by a dash. See similar questions...

Olive oil, an inseparable part of the olive, contains high quantities of polyunsaturated fatty acids, phosphates, tokopheroles, and other substances. See similar questions...

At harvest time in September to early October, olive pickers gather the fruit manually from the trees, using ladders to reach the upper branches. Presently, automatic gathering machines are being tested. These machines work by vibrating the tree causing the olives to fall on a net spread below. The machines however cannot be used on all varieties, some of which are susceptible to damage from the shaking motion. See similar questions...

The word "crushed" when used with olives does not mean the physical pressing down of the product. It actually indicates a slit being cut along the length of the olive which enables the olive to marinate and to mature. These are the preferred olives used by people who add various spices and flavours to their olives the crushing of the olive allows the olive to draw the flavour in. Check out Delphic's Olives range examples available on this website. See similar questions...

If you see mold when you first open the jar, take it back to the store where you purchased it for an exchange. However, if mold has developed in a jar after a period of time, the open jar could have picked up mold spores from other items in the refrigerator. Please discard the product. See similar questions...

Olives are fruit trees. They are propogated from cuttings, rather than grown from seed, because seed rarely breeds 'true' to the parent. Cuttings about 5 inches long are taken from young wood, then kept in a mist house (a special type of greenhouse where humidity is kept very high) until they sprout roots - typically about 4 to 6 months. Then they are transplanted to pots for about a year, by which point they are single stalks roughly two feet tall, with many leaves. See similar questions...

The difference lies in the food processing methods. For details, check a description of how these two olive types are preserved. See similar questions...

Not any more (though that was once the process)! These days, the olives are drained, sorted by size, pitted and stuffed by machine. That helps to ensure quality, and makes the stuffed olives affordable to consumers. See similar questions...

Harvested by hand and fermented with out chemicals or additives, Tassos® Olives are all natural and pesticide free. Each olive is inspected twice to ensure quality and size. The brine within each jar is carefully prepared allowing consumers to enjoy the natural flavor of the fruit rather than an intense salty flavor. The brine may also be utilized as a salad dressing or marinade. See similar questions...

Kalamata, Natural Black, Pitted Kalamata, Organic Kalamata, Organic Black, Blonde, and Mediterranean Mix (a medley of Blonde, Evian, Kalamata, & Black Olives) are all packaged in a brine containing spring water, sea salt, wine vinegar and Tassos® Extra Virgin Olive Oil. The brine of these olives makes a flavorful ingredient for Mediterranean salad dressings and marinades. See similar questions...

Since, Tassos® products contain no preservatives we strongly recommend that the olives be refrigerated to maintain ultimate freshness. See similar questions...

No, olives that have been processed for retail sale have been pickled and the antioxidant effect is dramatically reduced as a result. You would need to consume at least 4-6 ounces of olive oil a day to obtain the same antioxidant effect as one tablet of OLIVENOL™. See similar questions...

It is possible to grow olives in most regions of California. Olives are grown anywhere where the temperatures does not frequently fall below 20 degrees F any time during the winter. There are very large olive growing regions in the Central Valley as well as the North Sacramento Valley. See similar questions...

No, for oil the best maturity stage for ripe fruit flavor and good keeping quality is as the fruit is turning from yellow/green to purple on the outside skin and before the pulp turns black. Table olives are picked green and firm. But olives are also picked at all the other stages of ripeness depending on your desired style of oil. See similar questions...

This is a naturally occurring result of the olive undergoing fermentation. It is harmless, and does not affect the taste of the olives. See similar questions...

On the tree, olives are green. Black olives are what we call "ripe" olives. They are cured by a process largely similar to the curing process for green olives, but with a few different ingredients. See similar questions...

Allowed additives are prescribed in the directives of the EU, developed by an international committee of experts on food additives. These additives are not harmful to anyone's health. For instance, pectines and alginates purify the body of toxins; sweeteners, which replaces sugar, are vital to those suffering from diabetes, obesity, as well as for those who like to stay and in shape and count calories. Black olives are processed with Ferrous gluconate - a food additive with code E 579. See similar questions...

No. Olives fresh off the tree are too bitter and too tough to eat. From the groves, the harvested olives are put into fiberglass vats containing a soda solution for six to eight hours. This generates heat and "cooks" the olives, removing the characteristic bitterness and softening the flesh. See similar questions...