Bought bulk in a re-usable container and still have most of 10 pounds.
Have found to remove olive pits hit hard with a flat knife then take pit out then chop as desired. CHOW has a good video of how I do it found after knowing: http://www.chow.com/videos/show/chow-...
Tapenade is great on bread, pita, crackers. While try not to eat so many carbs so also add to green salad, chicken salad, and eat on cooked chicken. A couple decent recipes are here: http://www.chow.com/recipes/13442-mix... and http://allrecipes.com/recipe/kalamata... while open to suggestions.
Good olives are a great addition to mayo (especially if homemade): http://www.chow.com/recipes/27610-mix...
Olives are very tasty when mixed into whipped cream cheese.
Have been using in enchiladas, pizza, spaghetti, soft tacos, burritos, homemade bread, dip, sandwiches, dogs, sausage, burgers, and quiche.
Feel there has to be some sort of awesome caper, olive, and chicken main dish or salad but do not know it so seek. Also seems olives and fish or shrimp may work. Made up a version of chicken Marsala with way too many olives and was tasty.
Still seek more ideas to try.
Not sure how long kalamata olives last past the 'sell by' date. Barely putting a dent in them so far. Have been sure to not put my hands in them only clean utensils. Should I freeze in water if unable to eat for later (concerned would change texture of these gems of goodness)? Or ignore the sell by date, refrigerate, keep them clean, and consume with friends and family as do with pickles and capers?
Did a search here for a recent thread and could only find:
Needing more, thought would try to see if could gain timely information starting a new thread here on CHOW... Thank you in advance for any ideas or information on what you would do if had excess kalamata olives.