Kalamata, or Greek, olives keep for weeks when properly stored.
Kalamata olives, also known as Greek olives, are a soft, fruity variety with a distinctive infusion of flavor from the red wine-vinegar solution in which they're marinated. Available in jars or fresh from the supermarket olive bar, kalamata olives are often tossed with olive oil before being packed in vinegar. Cured kalamatas keep for several weeks when properly stored. They're delicious paired with tomatoes, red onion and feta cheese.
Instructions
1. Buy kalamata olives from an olive bar rather than in a jar because they are superior to the jarred verson and they're less expensive since you don't pay for the weight of the marinade.
2. Transfer olives and onion to an airtight jar or container. Make sure the container and lid should be made from a non-reactive material like glass, plastic or stainless steel.
3. Combine equal parts of red wine vinegar and water in sufficient quantity to submerge the olives and onions.
4. Cover container tightly and store in refrigerator.
5. Shake container now and then to make sure the olives and onion slices continue to marinate evenly.
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