All About Kalamata olives
Your complete guide to kalamata olives - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Kalamata olives Last?
Storage times and freshness tips for kalamata 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 Jar/Can (Pantry)1-2 years (or until 'best by' date)
Signs of Spoilage
Bulging lid or can, leaks, rust on can, unusual discoloration of brine (though rare and hard to see in unopened), foul odor upon opening.
How to Check
Visually inspect the packaging for any damage, dents, or signs of compromise. Check the 'best by' or 'best if used by' date. Upon opening, listen for a proper vacuum seal release (a 'pop' sound). Smell for any off-odors immediately after opening.
Storage Tips
Store in a cool, dark place away from direct sunlight and extreme temperature fluctuations. Do not consume if the packaging is compromised or if there's any indication of gas production (bulging).
Freezer4-6 months (for best quality)
Signs of Spoilage
Significant freezer burn (dry, discolored spots on the olives), excessive ice crystal formation, very mushy or disintegrated texture after thawing, off-odors upon thawing.
How to Check
Visual inspection: Check for signs of freezer burn before thawing. Texture test: After thawing, the olives will naturally be softer than fresh. If they are excessively mushy or fall apart easily, their quality has degraded. Smell test: Upon thawing, check for any unusual or off-odors.
Storage Tips
For best results, drain olives from their brine before freezing. Spread them in a single layer on a baking sheet to freeze individually, then transfer to an airtight freezer-safe bag or container. This prevents them from clumping together. While still safe to eat beyond 6 months, their texture may continue to degrade, making them best suited for cooked applications like stews, sauces, or tapenades rather than as a standalone snack.
Opened Jar (Refrigerated)2-3 weeks, up to 1 month
Signs of Spoilage
Visible mold (white, green, or black fuzzy spots) on the surface of the brine or olives, cloudy or murky brine, slimy texture of olives, strong sour, yeasty, or unpleasant off-odor, excessive bubbling or fermentation in the brine.
How to Check
Visual inspection: Look for any mold growth, discoloration, or cloudiness in the brine. Smell test: A healthy brine has a clean, salty, olive aroma. A strong sour, rancid, or otherwise unpleasant smell indicates spoilage. Touch test: Olives should feel relatively firm. If they are excessively soft, mushy, or slimy, discard them. Taste test (with caution): If other signs are absent but you're still unsure, taste a tiny piece of one olive. If it tastes excessively sour, metallic, bitter, or off, spit it out and discard the entire jar.
Storage Tips
Always ensure olives remain fully submerged in their brine to prevent drying out and mold growth. Use a clean utensil each time you retrieve olives to avoid introducing contaminants. If the brine level is low, you can top it up with a mixture of water and a little salt (approximately 1 teaspoon salt per cup of water) or distilled vinegar to maintain preservation.