Aflac District Sales Coordinator Reviews. Employee Reviews. This organization has helped me create a life for myself and my family that I didn't know was possible. I choose who I work with, and don't have to work with individuals who want to ride the coat tails of others hard work.
Black olives are canned in salty brine to help extend their shelf life and enhance their flavor. A serving of 10 large black olives contains 310 milligrams of sodium. Daily limits of sodium fall between 1,500 milligrams, if you have heart problems, and 2,300 milligrams, if you are a healthy adult.
Obtain fresh olives. Both green and black olives may be cured in brine, a mixture of salt and water that preserves the olives and gives them a salty taste. This method takes longer than water brining, but it's the best method to use for ripe olives.Manzanillo, mission, and kalamata olives are commonly cured in brine.over the olives with a medium brine. Mix 3/4 cup of pickling salt with a gallon of cold water. Pour the brine into the jars so that it completely covers the olives. Seal the jars and store them in a cool, dark place, such as the pantry or cellar.