Yes, the Koroneikis are lovely. I see they are in brine together with a little canola oil, 30% water. Storage in a dark cool place, and not saying they need refrigeration. Always a bit nervous with the fridge because the olive oil in which olives are most usually stored, will solidify. The Kalamatas and Uglies are in my fridge, now opened, as directed. The Koroneikis are the only olives which don't state to keep them in a cool, dark place until opened and then in the fridge. I still have the Priola olives, yet unopened. I think the 2% of canola oil is what sits on the surface of the brine to act maybe as a kind of seal, perhaps? So bottles, should be stored when unopened in upright position?
