So I have been playing around with a couple sauce ideas and one I have uses kalamata olives. My question is, since olive oil or oil in general in a shelf stable sauce is a place for nasties to grow, would the same hold true for whole olives as an ingredient blended in? Or, is it just the hydrophobic nature of pure oil that causes the issue? Would you do anything to the olives before putting them in a sauce?
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food-safety Olives as an ingredient
- Thread starter Derweazel
- Start date
Solution
I blitze them in and store in fridge, thats it, I do soak them in natural ACV sometimes first. I tend to use allot of ACV, I find it does stabilise and last longer.
Commercial use, that a dif animal.
Commercial use, that a dif animal.
