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Do Brined Olives Ever Get Moldy?

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We are doing a twice- a -century refrig purge today. I have a cup bin of lucs olives that have a whitish 'frost' or 'mold' caste to them (no fuzziness, just a caste.) They are not in oil and they have their pits. They taste fine. I can't imagine olives ever getting moldy, with all that salt in their prep. Anyone have thoughts ? (This is probly irrelevant, but they came from a very reputable store.) Thk you.

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  1. with time everything goes off. will it kill you? probably not. does it look good? probably not.

    1. Are you sure it's not solidified olive oil?

      3 Replies
      1. re: small h

        good thinking, sh, but i scraped it and nothing really happened.

        1. re: opinionatedchef

          Huh. Then I got nuthin'. I did an image search for mold+olives and got a lot of terrifying pictures involving jello.

          1. re: small h

            eww send that to Lileks if he's bothered to make space in his inbox, don't share it here.

      2. I purchased a jar of kalamata olives from Costco that developed a bit of blue mold on the surface of the brine. It was refrigerated from the time it was opened. This happened within 3 months of opening it

        3 Replies
        1. re: scubadoo97

          I've had the same thing happen with Costco's olives, as well as a jar from the Olive Pit up near Orland, CA (that took several months to develop). I discarded them since I don't eat blue food :)

          1. re: scubadoo97

            Me three. I had bought the large jar under the assumption that olives don't mold...

            1. re: meatn3

              They must use a low salt brine.

          2. Most likely the salt in the brine, if they taste good rinse under water and place back in the brine.

            1. This happened once with some kalamatas that I'd bought from the self-serve olive bar at the grocery store that had been in the fridge for about 2 weeks. Pitched them without tasting; not many were left and I saw no point in taking chances.