Dorri - Dried Black Moroccan Olives Pitted (Available from 250g to 3kg) (500g)

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When it comes to olives, most people either love them or hate them but, unless you’ve tried them dehydrated, you’re not qualified to make your final decision. The good news is that you can successfully freeze olives, but you do need to prepare them properly for freezing to ensure that they retain as much of their taste and texture as possible. Brain function and health can deteriorate rapidly under the effects of excessive inflammation and oxidation, something that olives can help with. In addition to the monounsaturated fats which help reduce inflammatory load, some of the phenolic compounds found in olives can reduce the aggregation of molecules that can lead to conditions such as Alzheimer’s and Parkinson’s disease. As both of these conditions have a strong inflammatory link, it makes sense that foods which reduce inflammation would show promise in treating them. 10. Can Reduce Seasonal Allergies

An unopened jar of store bought olives should be stored in a cool place under 75 degrees Fahrenheit. The olive jar should be kept away from sunlight. An opened jar should be stored in the refrigerator with the lid closed and the olives submerged in the brine. Prepare your olives as if you were going to use your oven but, instead of putting them in a pre-heated oven, place your baking sheet into your freezer. Wash and dry your olives first. Once dry, place them on a baking sheet in a single layer, without them touching each other. There are many kinds of store bought olives 1. Some come in a jar or can. Depending what container they come in and if they’re opened or not, affect how they’re stored. Not everyone has the time required to brine their own olives.Drain the brine from the olives, and rinse them in cold water. Leave them to dry or pat them down with a paper towel. If you’re chopping your olives up to use as a topping, consider mixing it with any of the above dried herbs, or possibly some of the following: After conditioning, store olive pieces in an airtight container for up to three months. Optimally, they should be stored in the freezer as the fats make them not reliably shelf-stable for long-term storage. Storage Tip Olives do tend to freeze well, but proper preparation has to be followed to ensure that their taste and texture are preserved when frozen. One more thing about vitamin E that you should know, when vitamin E is combined with monounsaturated fat, they could fight and reduce the risk of colon cancer.

Now that you know the what and why of dehydrating olives, let’s get down to business. Depending on the type of olive you’re starting with, you may have to do a little prep work before you dehydrate them. From there, you can use either a dehydrator, your oven or your freezer to complete the process. Preparing Your Olives for Dehydration Even with proper freezing methods, olives might have a change in texture and even taste. They might lose some of their salty, briny taste, and the texture might change to be more rubbery or chewy, or even soft and mushy. Stuffed olives can be frozen, but you do need to consider what the olives are stuffed with. Some olives are stuffed with cheese, which might not be ideal to freeze as the cheese might go through too much of a texture change.

With your gloves on, carefully remove the baking sheet and store your olives in airtight Ziploc bags. You can also slice olives before flash freezing them, which takes out some of the preparation for when you want to use the olives in a meal. Tips For Freezing Olives Once they have dried, you can place the olives in a freezer-safe container. This could be a freezer-safe glass or plastic container with an airtight lid, or a plastic freezer bag. If using a plastic freezer bag, make sure to remove as much air as possible before sealing. If you mix your dehydrated olive slices with oil, you might want to marinate a few fresh or dried herbs with your olives, such as: This is the best way to defrost olives, as it slowly thaws them, and doesn’t allow for too much of a variance in temperature, which could ruin the texture of the olives.