All About Olives
Your complete guide to olives - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Olives Last?
Storage times and freshness tips for 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.
opened jarred/canned olives (fridge)2-3 weeks, up to 1 month
Signs of Spoilage
Visible mold (white, green, black, or fuzzy patches), slimy texture on the olives or in the liquid, cloudy or bubbly brine, strong sour, yeasty, or chemical off-odor, mushy texture of the olives.
How to Check
Visually inspect for any mold growth on the olives or the surface of the liquid. Check the liquid for cloudiness or unusual bubbles. Perform a smell test; discard if it smells off (sour, rancid, yeasty). Gently touch an olive to check for sliminess or excessive softness/mushiness.
Storage Tips
Always ensure olives remain fully submerged in their original brine or oil to prevent oxidation and mold growth. Use a clean utensil each time to avoid introducing contaminants. If the original container isn't airtight, transfer to a clean, airtight container.
unopened jarred/canned olives (pantry)1-2 years past 'best by' date (quality, not safety) if stored properly
Signs of Spoilage
Bulging can or jar lid, rust on the can, leaks, foul odor upon opening, visible mold or unusual discoloration inside (though rare for unopened).
How to Check
Visually inspect the packaging for damage. Listen for an unusual hiss or pop when opening that's not typical for a vacuum seal. Smell the contents immediately upon opening for any off-odors (sour, metallic, putrid).
Storage Tips
Store in a cool, dark, and dry place. High temperatures can degrade quality faster. Once opened, always follow instructions for 'opened jarred/canned olives'.
loose olives from deli/olive bar (fridge)1-2 weeks
Signs of Spoilage
Visible mold (especially on olives exposed to air), cloudy or bubbly liquid, slimy film on the olives, strong sour or yeasty odor, loss of firm texture (mushy).
How to Check
Visually inspect for mold, cloudiness in the liquid, or a bubbly appearance. Perform a smell test for any off-odors. Gently touch an olive to check for sliminess or undue softness.
Storage Tips
These olives may have been handled more and have a shorter shelf life. Store in a clean, airtight container, ensuring they are covered by their liquid. Consume relatively quickly for best quality and safety.
dry-cured olives (pantry)2-4 weeks
Signs of Spoilage
Fuzzy, colored mold (distinguish from harmless white 'salt bloom' which brushes off), rancid smell if they contain oil, overly sour or fermented odor, excessive hardness (beyond their natural cured texture), or unusual stickiness.
How to Check
Visually inspect for any fuzzy mold growth (salt bloom is powdery and brushes off easily). Smell for off-odors like rancidity or strong sourness. Feel for unusual stickiness or sliminess. If they are extremely hard and shriveled, they may just be very dry, but check for other spoilage signs.
Storage Tips
Store in a breathable container (e.g., a paper bag, mesh bag, or loosely covered bowl) to allow air circulation and prevent moisture buildup, which can encourage mold. Avoid airtight containers at room temperature.
dry-cured olives (fridge)1-2 months
Signs of Spoilage
Similar to pantry storage, but slower to develop: fuzzy, colored mold, rancid smell, overly sour odor, unusual stickiness.
How to Check
Visually inspect for any fuzzy mold. Smell for off-odors. Feel for unusual stickiness.
Storage Tips
Refrigeration extends the shelf life of dry-cured olives. Store in a breathable container or a loosely covered container. The cold may make them firmer; allow them to come to room temperature before serving for optimal texture and flavor.