Tuesday, January 09, 2007

Scientific Discovery

It is, in fact, possible for Kalamata olives to go moldy in the refrigerator. They grow a fine layer of smooth green fuzz where the pits used to be. It is a good thing that Pretty Lady chops her olives before adding them to the pesto, and that her vision has not yet failed completely.

5 comments:

butter said...

Hoo whee, how old were those olives?

I've found if you keep um submerged in their brine, they just get salt-crusty, but not moldy, so I try to dip out extra brine from the bin. Which makes me ever so populaire.

prettylady said...

That's the thing--when I'm almost out of olives, I buy another bag, so these could have been sitting there unnoticed for months. And they come pre-bagged at the co-op, so brine is not an option.

The Aardvark said...

Pretty Lady had a new PET!

Anonymous said...

Try storing them in olive oil in the refrigerator.

belledame222 said...

ewww