Olives in brine and mould
Posted: Sat Jan 21, 2012 1:45 pm
HI - I like olives, the ones available in brine, stuffed or unstuffed. But when the jar is opened within a week or so I get a layer of mould forming on the top of the brine.
A professional chef told me to just to spoon it off when using the olives, but I would like to avoid the problem completely. I have tried storing the jars in the 'fridge with no difference.
The only solution I have found so far is to wash the olives and store in olive oil. I don't like the taste of them when I do this and the olives go rather soft.
Any suggestions?
nn
A professional chef told me to just to spoon it off when using the olives, but I would like to avoid the problem completely. I have tried storing the jars in the 'fridge with no difference.
The only solution I have found so far is to wash the olives and store in olive oil. I don't like the taste of them when I do this and the olives go rather soft.
Any suggestions?
nn