1) I was at a restaurant where they served these very large, firm, lighter green colored olives - they were delicious but nobody at the restaurant had any idea what they were called. Recently, I saw them at whole foods - but the manager wasn't around and nobody at the cheese section knew what they were called...anybody have any ideas? They are bigger than picholines...much bigger. In fact, I think these are the biggest olives I've seen.
2) Someone just brought me a gift of "fresh olives" that were vacuum sealed in plastic, with almost zero liquid. Very dark green olives. And there are alot of them - what's the best way to preserve them? Thanks so much!