I am an olive fanatic. Love all types, green, black, oil cured, stuffed with anything, fresh bright green to very spicy. Problem is I live in northern Michigan where their idea of an olive bar is three vats--green with pimento, canned black, and Kalamata. Because of this my wife and I make trips 2 or 3 times a year to various stores around the Detroit metro area--Salvagios, Papa Joes, Whole Foods, etc. and once a year to my olive mecca--Jungle Jims in Cinnci to load up.
Problem is if I fill my tubs with drained olives many varieties grow fuzzy in the fridge after 6-8 weeks. And it grinds me to pay $8-12/pound to fill the tubs with brine. (I use some brine for dressings and marinades but always throw out a lot). I was wondering if I can freeze drained olives Do you think they would hold their firmness and flavor? I go through 4-5 pounds a month (no lectures about sodium intake please :-)