I didn’t think you could freeze olives. Ew, wouldn’t they come out dehydrated, limp, spongy, or some other form of grossness?
Looking around the internet, I found recounts of exactly that. They’re too water-based, and therefore, when thawed and reheated, all the water in them that previously froze, would come oozing out, leaving them quite disgusting.
That’s also the same thing that makes them so awesome for freezing.
So how do you do it?
Cover them in water! Yep, put them in a muffin tin or small bowl or ice cube trays even – whatever portion size you want for later. I like the muffin tin because it was easy to gauge 1/2 cup portions and between two tins, I could freeze a bunch at once. Then, cover them in a shallow layer of water.
Once frozen, you can pop out your little olive ice cakes and toss them into a Ziploc plastic bag. Later, when you’re making tostadas or Mexican casserole or just feel like snacking, pull out a cup, toss it in a bowl, and microwave until just thawed. Don’t overdo it…some ice crystals are fine and will pop apart easily.
Or if you’re a little more patient, you can run the block under water, but still put a bowl under because the ice doesn’t take long to melt and olives will crumble out everywhere.
When I first bought the 3 pound can of lives, I agreed to only use them in baked dishes where any funky texture wouldn’t be noticed anyway, but even my mom was fine eating them after they’d been previously frozen, straight out of the bowl. Success!
And yes, that’s a lot of freakin’ olives. And yes, I had to slice them all because they came whole. At least they were already pitted! Well worth the few bucks to have a freezer stocked with olives for months for any ol’ random dish I wanted.