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I have been curing olives for some time now using the lye method, anyway I make a brine using 1 cup plain salt to 1 gallon of water, the olives will keep for months. These olives are a bit salty but not to the point of needing to soak them before eating, of course you could. I seasoned the olives with fresh garlic and red pepper flakes, very good.

To prevent the mold issue why not replace the brine with your own solution? The last batch I made has been in the refrigerator since November and no problems with mold.

Tim

Re-brine them, or try the 'oil on brine' mix would be my favoured options. Adding another chemical into the mix seems unnecessary.

Out of interest, why not just freeze the tom paste grisell?

Phil

Thanks for your answers and suggestions. I bought some olives in a jar from a supermarket, ate a few, then poured in some olive oil, so far a month later, no problem with mold.

I normally use a clean spoon but in the past may have fallen of the wagon and used my fingers or a "pre-used" spoon so will be careful in future.

thanks again


nn

P. S. Sorry for late reply i've been somewhat ill.