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Product Description

Pitted Black Olives in Brine

Product Information

Nutrition

Reviews

Customer Reviews

4.1 out of 5

12 customers reviewed this product Average rating 4.1

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Rating: 2 star out of 5

17 September 2012

2 of 3 found this review helpful.

Go mouldy very quickly

I've bought these and the green versions several times in the past, more recently to marinate myself in olive oil, herbs and chillies. Given they are large jars, it usually takes some time to get through them. On each occasion I've found that a layer of mould grows on top of the brine solution and any olives floating on the surface in little more than a week after opening. Given that it's difficult to get this off without mixing the mouldy olives with the good ones, I've ended up throwing away the remainder of the jar on each occasion. Not sure what the solution to this is, other than draining the whole lot and marinating them all in oil etc in one go. Maybe it's worth the manufacturers considering adding more salt to the brine solution??

Jezzer

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Rating: 5 star out of 5

16 September 2011

Long time favourite

These are simply the best plain black olives you can buy. And we've tried them all.

snuggle

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Rating: 1 star out of 5

11 June 2011

1 of 1 found this review helpful.

Disappointing

I love my olives - especially black ones and I use them in pretty much everything from salads to stews. I was thrilled to see this large jar was available as smaller jars of my usual brand get used up quickly....black olives are black olives after all! But these were awful...they tasted chemically, they had a strange aftertaste and had a very rubbery texture. I don't usually see left olives on plates but I did tonight. My only dilemna now is what to do with this large pot of unappetising olives - I think I may be able to rescue for a tapinade but they won't be eaten au naturelle and I won't be buying these again!

onewhoshops

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Rating: 5 star out of 5

22 May 2011

lovely

unchallenging olives perfect for cooking with

TGFL

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Rating: 4 star out of 5

09 May 2011

This Is The Business

Although these are best refrigerated once opened, they go great on home-made pizza, in vegetarian tortilla wraps, in omelettes, and cold salads.Not good in Martinis!

Fenris

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Recipes

Anchovy and Olive Bruschetta

These salty canapés are ideal with pre-dinner drinks.

15 mins

Olive and Anchovy Open Tart

Cook's Note If feeding fussy eaters, lay the anchovies at one end and the olives at the other. Variation Top with green instead of black olives, or use a mixture of both.

30 mins

Pilchard Ciabatta Pizza

With pilchards and butter beans, this ciabatta pizza has both Omega 3 and masses of protein and can be whipped up quickly for a nutritious weeknight meal.

20 mins

Couscous with Pine Nuts and Almonds

A tasty alternative to rice; serve hot as a side dish or cold as a salad.

15 mins

Beef Stew with Olives

Easy-peasy inspiration for after-work meals and simple entertaining.

2 hrs

View all recipes containing Pitted Black Olives Waitrose

Life guarantee

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