All About Black olives
Your complete guide to black olives - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Black olives Last?
Storage times and freshness tips for black olives in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened, shelf-stable (canned/jarred/pouched)1-2 years past 'best by' date (for quality)
Signs of Spoilage
Bulging or severely dented can, broken seal, leaking, rust on cans, cloudy or discolored brine visible through a jar, foul or off-odor upon opening.
How to Check
Visually inspect cans/jars for any damage (bulges, leaks, deep dents, rust). For jars, check for a tight seal (lid should not flex). Upon opening, immediately check for a 'whoosh' sound (vacuum seal breaking) and then a normal, briny smell. Any sour, putrid, or yeasty smell indicates spoilage.
Storage Tips
Store in a cool, dark pantry or cupboard away from direct sunlight and heat sources. The 'best by' date is for peak quality; unopened, properly stored olives are often safe to consume well beyond this date if the packaging is intact and there are no signs of spoilage.
opened, refrigerated1-2 weeks
Signs of Spoilage
Mold growth (white, green, or black fuzzy spots on olives or brine surface), slimy or excessively soft texture of olives, cloudy or murky brine that wasn't originally so, strong sour, fermented, or off-putting smell.
How to Check
Visually inspect for any signs of mold. Observe the clarity and color of the brine. Smell the olives and brine for any unusual or unpleasant odors (sour, yeasty, fermented, putrid). Touch the olives; if they feel excessively slimy or mushy, they are likely spoiled. If in doubt, discard.
Storage Tips
Always keep opened olives fully submerged in their original brine to prevent drying out and mold growth. If the brine level is low, you can top it up with a solution of 1 teaspoon salt per cup of water. Use a clean utensil each time to avoid introducing contaminants. Seal the container tightly with its original lid or an airtight cover.
frozen (for extended storage)6-8 months (for best quality), up to 1 year (safe)
Signs of Spoilage
Significant freezer burn (dry, discolored spots), strong off-odor (rancid, sour) after thawing, extreme mushiness or disintegration upon thawing (beyond normal softening).
How to Check
Visually inspect for extensive freezer burn. After thawing, smell for any off-odors. While texture will be softer, if they are completely disintegrated or have an unpleasant smell, they are no longer good. A small taste (if smell and appearance are acceptable) can confirm quality, but if in doubt, discard.
Storage Tips
Drain olives well from their brine and pat them dry before freezing. You can freeze them whole, sliced, or chopped. For best results, spread them in a single layer on a baking sheet to freeze individually, then transfer to airtight freezer bags or containers. This prevents them from clumping together. Label with the date. Frozen olives are best used in cooked dishes like sauces, stews, or tapenades, as their texture will soften significantly upon thawing and may not be ideal for salads or garnishes.