SilverStar830 wrote:Yeah... I ordered one of the pitted and one of the unpitted last time these were offered. They arrived about 10-days later and were extremely salty and very mushy. They seemed to be old. Real old.

Well, olives are cured in salt and we all have different tolerances for salt.

However, the olives I received last year, two tubs of pitted, were wonderful. I'm in for two again!

tracylee wrote:...the rest were given to the neighbors (they're great for cleaning out the fridge and freezer). I kept them in the fridge from the start....it never occured to me not to.

You kept your neighbors in the fridge? You might not want to be too open with that information.

silverfaux wrote:
I did have a problem with mold on the top after I had some friends over, and they weren't careful when they scooped some out to snack on.

When we're having guests, we put a colander into a large pot, pour out the olives we need into the colander, and then pour the brine back into the jug from the pot. The olives are put onto a serving tray. No muss, no fuss, and no friends filthy fingers filching olives and leaving mold spores (or worse) in our olive jug.

I had no problem with the last order. in fact I'm finishing the last of them. We ate the pitted ones first, then opened the unpitted. Since I've loved olives since I was a kid, they were good, but I thought they were on the salty side. Even my Italian neighbors thought the same! I found that rinsing them off and soaking some in water for a little while helped.

So, is there someone from woot or Mani out there who can give us a particular reason why only the pitted olives are being offered this time around? I mean, I'll probably end up buying these anyway as I've been craving me some tapenade, but given that much of the discussion today has revolved around the pits in one way shape or form, an answer would be keen.

Ingredients:

■Greek Olives (Kalamata, Nafplion, Amfissa Olives)
■Peppers
■Oregano
■Savory <-----is that an INGREDIENT????????
■Brine
■Lemon
■Extra Virgin Olive Oil

latentbiologist wrote:So, is there someone from woot or Mani out there who can give us a particular reason why only the pitted olives are being offered this time around? I mean, I'll probably end up buying these anyway as I've been craving me some tapenade, but given that much of the discussion today has revolved around the pits in one way shape or form, an answer would be keen.

I agree and I am in for one. I have mentioned in other posts that it would be great to bring these back and I am so glad you did but I normally get them with pits. However, these olives are so good pitted or not they are worth it. Thanks Woot and please make these a recurrent offer.

murphy48 wrote:Unfortunately. If I remember correctly the top of the liquid got white and fuzzy. I should note that my apartment does get pretty warm during the summer. Perfect conditions to grow unwanted stuff.

I think they will be fine if they are refrigerated. Other people didn't seem to have the same problem as me.

Most olives in brine will have a film on the surface over time even if refrigerated. Just skim the top off.

xenite227 wrote:You can get the same exact olives on Amazon for the same exact price except you get 2 whole kg (4 pounds).

http://www.amazon.com/Roland-Pitted-Greek-Country-Weight/dp/B000UXW98S

Same package and all just sold under a different label from the same distributor.

Amazon: $26.26, with free shipping. If you do subscribe and save, $22.32, free shipping.

crowsnest wrote:Ingredients:

■Greek Olives (Kalamata, Nafplion, Amfissa Olives)
■Peppers
■Oregano
■Savory <-----is that an INGREDIENT????????
■Brine
■Lemon
■Extra Virgin Olive Oil

Savory is an herb, like Oregano.

crowsnest wrote:Ingredients:

■Greek Olives (Kalamata, Nafplion, Amfissa Olives)
■Peppers
■Oregano
■Savory <-----is that an INGREDIENT????????
■Brine
■Lemon
■Extra Virgin Olive Oil

■Savory <-----it is an herb

I might actually have something useful to say today...

To those who had the white fuzz develop on the top of the brine:

I had this happen, and I contacted the company to ask if that meant the olives were FUBAR. I got a very helpful, somewhat bemused reply, indicating that the olives were fine, but just needed a little TLC. I followed the instructions provided, and was successfully able to continue to enjoy them for many more months. Here's what to do:

1) Scoop off as much of the white crud as possible with the spoon of your choice.

2) Separate brine and olives - place the olives in a bowl, and keep the brine in a container for the time being.

3) Rinse off the olives with fresh water.

4) Wash out the original OEM olive container.

5) Return brine and olives to container.

6) Add fresh layer of olive oil, so that all of the brine is completely covered with oil.

7) Make sure to keep the top on tightly between uses. I added a few layers of plastic wrap under the lid, which made for a more airtight seal.

To anyone skeptical or grossed out by this, I understand. I tentatively tried a couple of olives after doing this process, and they were indeed fine. I opened the container every week or so afterward, fully expecting to see moldy olives - never happened. I used the olives for nearly a year, which includes about 8 months after removing the white stuff. I did make sure to always assure that enough olive oil covered the brine.

In retrospect, I realized that I did not really mix up the olive/oil/brine mix the first few times I got olives out of the container. That evidently removed an excessive amount of oil, and consequently exposed the brine to air for long periods of time. This is to be avoided - just add more olive oil as needed as you use the olives.

Hope this info helps someone. If there is another offering of un-pitted olives, I will eagerly make another purchase, without fear of white crud.

merrellyn wrote:Amazon: $26.26, with free shipping. If you do subscribe and save, $22.32, free shipping.

...for the exact same thing. Well, the weight is different, and the olive list is different, and the seasonings are different, but otherwise identical.

I'll stick to Mani Terra; I've gone through 4 barrels (unpitted) so far.

[Roland ingredients: Greek Black Olives, Kalamata Olives, Green Olives, Water, Salt, Olive Oil, Sunflower Oil, Sweet Peppers, Garlic, Herbs & Spices.

Mani olives: Kalamata, Nafplion, and Amfissa Olives, Peppers, Oregano, Savory, Brine, Lemon, Extra Virgin Olive Oil.]

I bought these both times they have been listed; the last one came up just as I finished off my first container. This time I still have some left but will have to see what I can do about that. They are fantastic! A friend in the restaurant business (a wine chef in Napa) noticed them and said they are what restaurants order/use. They do need to be kept refrigerated and will last for many months if stored properly. If you like olives, don't hesitate to buy these, they are really great!

I was excited about these the last time they were on Woot but I spent too much time reading the reviews and they sold out fast - about this time in the morning. I'm excited I got my order in this time!

After reading all the rave reviews on here about the taste I caved and am in for one! I LOVE olives and can't wait to make some seriously good olive bread with these. While I was pregnant I would eat olives and drink the olive juice straight from the jar; so I consider myself a pretty hardcore olive-lover.

Can anyone that had these previously provide any info on the sodium content?
tks

shahnm wrote:I might actually have something useful to say today...


In retrospect, I realized that I did not really mix up the olive/oil/brine mix the first few times I got olives out of the container. That evidently removed an excessive amount of oil, and consequently exposed the brine to air for long periods of time. This is to be avoided - just add more olive oil as needed as you use the olives.

Hope this info helps someone. If there is another offering of un-pitted olives, I will eagerly make another purchase, without fear of white crud.

That was a great post. Did you refrigerate them or not?
Thanks so much!

I realize this is the hoity-toity *wine.woot*, so my comment may seem beneath the average forum member, but, seriously... *olives*? Isn't that more an offering for martini.woot? Oh... wait, they're *Greek* olives... (Note to self: you put *Greek* olives in wine your wine cocktale.)

ali1331 wrote:That was a great post. Did you refrigerate them or not?
Thanks so much!

I never refrigerated them - they spent the entire time in my kitchen pantry.

this is our first wine.woot buy, can't wait, we love olives

I got these last time they were here, back in the fall of 2010. They're actually still good (big surprise, pickled olives last a long time...) They don't have as much of a vinegar taste as the kind you would buy on the shelf of a grocery store.

Great olives for making tapenade.

Bought these for a girl who loves olives and we still have half the tub, so it's a lot of olives.

I just emailed wine.woot the other day, asking when they would offer the olives again. Then, today, BAM! In for 2.

Thanks, guys!

On how big the container is - I decanted the ones I bought last time into 4 quart sized mason jars (to the top). Hope that helps in judging the size. It was much bigger than I thought!

We use these all the time for our tastings. In for two.

I wish we could have a 5x miscellaneous wines day like over on woot today (shirts) for say, $19.99

I'm sure there are lots of leftovers out at WD's pace that he needs to get rid of...

I have gotten these before and they are excellent. I kept mine for a long time and have had no problem. I of course used them all up and had to reorder from Amazon and they were $26.xx. So this is a great deal. Wish I had the money to get two!!

CabbyZ wrote:I realize this is the hoity-toity *wine.woot*, so my comment may seem beneath the average forum member, but, seriously... *olives*? Isn't that more an offering for martini.woot? Oh... wait, they're *Greek* olives... (Note to self: you put *Greek* olives in wine your wine cocktale.)

I didn't realize that one had to be hoity-toity to enjoy olives. And I have no idea what a wine cocktail is, let alone a wine cocktale.

On a more serious note, most Thursday offerings are not wine, and are not always strictly wine-related. Although I find olives to be very wine related. Gourmet food + wine = reason for existence.

Does anyone know how long these last for in the fridge? I love olives a lot, but I live by myself...

kylemittskus wrote:I didn't realize that one had to be hoity-toity to enjoy olives. And I have no idea what a wine cocktail is, let alone a wine cocktale.

OK, so a '09 Cabernet is talking to a '10 Shiraz: "Did you hear the one about the rooster?..."

mirasoot36 wrote:Does anyone know how long these last for in the fridge? I love olives a lot, but I live by myself...

They last in the fridge, but taste better at room temperature. I keep about a cup or so in a canning jar that sits on my counter. Make sure that the brine covers the olives - I add a splash of vinegar, both for volume and flavor. And top it with a tablespoon or so of olive oil.

rpstrong wrote:They last in the fridge, but taste better at room temperature. I keep about a cup or so in a canning jar that sits on my counter. Make sure that the brine covers the olives - I add a splash of vinegar, both for volume and flavor. And top it with a tablespoon or so of olive oil.

So it sounds like if you keep the olives covered in the brine mixture with minimal exposure to the air they will last for a long time, I'm in. Long live the olives!

These are great... mention of "mold" comes from skim (read, scum) that sometimes develops on top... This is natural, not a problem, and believe me, happens to ALL olives cured by salt process.

cimicata wrote:I just asked my girlfriend if I should buy this jug o' olives. Her reply was a brisk "NO, you're not gonna like olives anymore if you buy that".

Why is she so worried about that? Are you Popeye or something?

mirasoot36 wrote:Does anyone know how long these last for in the fridge? I love olives a lot, but I live by myself...

Think in terms of a year or two.

Greek Olive Dance

These are great food grade plastic containers for Hydroponic enthusiasts. They are great for Deep Water Cultures!

Wow, just as I go to hit the big yellow button, I see their SOLD OUT!!!

mirasoot36 wrote:So it sounds like if you keep the olives covered in the brine mixture with minimal exposure to the air they will last for a long time, I'm in. Long live the olives!

Especially if you keep the bulk of them refrigerated. On my last Woot I went through one refrigerated barrel of the unpitted in a month or two, then opened the second which had been stored at room temp. It was just as good as the first.

Still waiting for the unpitted, but I'm in for one for salads and olive loaves.

And I may munch on one or two...

bsevern wrote:Wow, just as I go to hit the big yellow button, I see their SOLD OUT!!!

Bummer, dude. Double heavy bummer bad trip. Like getting as far as hitting the last button for the box of crayons, and just staring at the unyielding screen . . .

These first Wooted a year ago; the importers began chiming in on Page Two of the comments.