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The leftover oil in our jars of antipasto is great for frying or for salad dressings! |
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If you have leftovers, either store them in the jar or place them into a bowl and cover
well - to keep them extra fresh, drizzle some oil on top and seal tight. |
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We recommend using product within 2-3 weeks of opening in most cases. Product like
Dolmades should be used within a few days as it contains rice. |
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It is OK to freeze Sandhurst products provided they are kept airtight to avoid freezer burn.
Olives can freeze OK but they are very robust and can even be kept in ambient temperatures for over 4-5 months. |
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If your olives develop a white film - don't despair. The white film is the lactic yeast that develops and is
perfectly harmless. In order to avoid this, pour a few t.phpoons of olive oil or canola oil to avoid the film
developing. Olive oil will go creamy in the fridge but will return to normal at room temperature whilst Canola
oil is winterized and will stay liquid in the fridge. |
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Most products are OK to use in pastes and pestos so you can paste them and freeze the pastes for quick
easy pasta sauces and dips. |
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Add most of these items to Salads to make a flavoursome difference to lettuce and tomatoes! |
