Mine have stuck together too. I just snap them apart before baking.
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Trader Joeās is often my go-to for lunch if I donāt bring lunch into work. Itās the cheapest deal around. I work in a super expensive area where lunch will regularly run you $15-20 dollars. Yikes. And I will die before I pay $20 for a Sweetgreens salad. TJās grab and go salads that run $4-6 is more my daily lunch budget.
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Genius! Iāve tried them a couple of times and found them too hard and dry. Worth a shot.
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Yesterday I bought jalapeƱo/garlic stuffed green olives (new item??).
Just tried, olives are a bit soft. Now I read the label that says once opened, consume within 14 days. Is this because of the garlic? What would happen if I ate this after one month?
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It will be less effective vs vampiresā¦
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Seriously
Will I get sick?
Die?
my.falafel mix tinker: i wanted to fry them, but not deep fry. so i flatten them into patties and pan fried in a bit of oil. one fell apart so i broke it down and browned the way you would with ground meat. turned into a flavorful alternative to breadcrumbs. used to top mac and cheese, mixed it with grated parm for long pasta, sprinkled on salad. now i make up a bunch to keep in a jar in the pantryā keeps at room temp.
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Seriously, food package dating is a very effective tool for profiteers. You toss safe food away and buy more. If thereās no mold or fizzing or stink or bad taste, eat up. Do not open swollen or leaking containers.
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Are they in brine? Probably a quality concern rather than safety.
As noted, itās probably OK, although Iāve heard that garlic is touchy in that regard. But in general, I believe that most canned/jarred products have that recommendation because people tend to unknowingly contaminate the contents of opened products. For example, if you were to eat several spoonfuls of a product directly from the jar and then return it to the fridge, thatās definitely dangerous. Sorry if Iām pointing out the obvious.
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Nice idea!
Re them falling apart - I donāt know if you let the mix rest for a while, but that is usually my issue. These dry bean things need more water than the box says, but it looks a bit wet until you let it sit for a while. Whether I have the patience to let it sit is another matter 
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Still Tasty on stuffed olives, opened:
The storage time shown for opened olives is for best quality only - after that, the olivesā texture, color or flavor may change, but in most cases, they will still be safe to consume if they have been kept continuously refrigerated, the jar or can is undamaged, and there are no signs of spoilage .
YMMV of course. If theyāre icky, toss them.
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thanks.
i always let the mix fully hydrate before frying. but this was the first time i was pan frying them, and i think i pressed one a bit too thin and when i flipped it, it broke.
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Thatās a smart technique. I found them just OK - a bit dry. To me the mix fried to order is quite a bit better but, of course, more effort.
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You mean like being shocked to find mold inside the bag of shredded cheese you reached your fingers into?
Just maybe the added garlic is an issue.
Dunno. I love garlic stuffed olives, but I eat them far too quickly for there to be a storage issue.
I donāt think garlic in brine is an issue (itās raw garlic in oil thatās problematic). Iād assume itās the cheese that gives rise to the suggested use-by date.
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Not an answer to your question, but my solution is to drain and freeze because I donāt consume them fast enough.
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AHA! Never would have thought of that with olives.
