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Do Brined Olives Ever Get Moldy?

opinionatedchef Mar 17, 2014 03:10 PM

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. hill food RE: opinionatedchef Mar 17, 2014 03:13 PM

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

    1. s
      small h RE: opinionatedchef Mar 17, 2014 03:21 PM

      Are you sure it's not solidified olive oil?

      3 Replies
      1. re: small h
        opinionatedchef RE: small h Mar 17, 2014 03:59 PM

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

        1. re: opinionatedchef
          s
          small h RE: opinionatedchef Mar 17, 2014 04:54 PM

          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
            hill food RE: small h Mar 17, 2014 06:12 PM

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

      2. scubadoo97 RE: opinionatedchef Mar 17, 2014 03:37 PM

        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
          t
          tardigrade RE: scubadoo97 Mar 17, 2014 06:33 PM

          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
            meatn3 RE: scubadoo97 Mar 17, 2014 09:16 PM

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

            1. re: meatn3
              scubadoo97 RE: meatn3 Mar 17, 2014 09:26 PM

              They must use a low salt brine.

          2. t
            treb RE: opinionatedchef Mar 17, 2014 03:52 PM

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

            1. m
              masha RE: opinionatedchef Mar 17, 2014 09:25 PM

              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.

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