Black olives can be frozen for up to six months. Rinse olives, and then place them in an air-tight container. Fill with water, and then cover. Write the date on the container as a reminder. Discard olives left in the freezer for more than six months.
Thaw olives completely before eating. Discard olives that have changed color, produce strong odors or appear slimy or limp as these are typical signs of food spoilage. Black olives should stay fresh for up to three weeks in the refrigerator after thawed. Put black olives in salads, soups and vegetable platters or add to kabobs, pasta or side dishes.