How Long Do Olives Last? (And How to Tell If They’ve Gone Bad)

How long are olives good for?

Olives are usually good for 12 to 18 months before opening. If you leave a can or bottle of sealed olives in the pantry after purchasing them, they’ll typically last up to 18 months. If you’ve opened a can or bottle of olives, they can last up to 2 weeks in the refrigerator if stored properly. Fresh olives from an olive bar can also stay for about 2 weeks in the fridge. If you bought your olives in a jar and they were in the store's refrigerator section, make sure to place them in the fridge when you get home. A “Best if Used By/Before” date determines when a product has the best flavor. It does not indicate when the product has gone bad.

How can you tell if an olive is bad?

Rotten smell Your olives have most likely gone bad if you open the packaging and are met with a putrid, pungent smell. Give the olives a sniff. If they have a funky smell, throw them out.

Fuzzy appearance Olives won’t change color if they’ve gone bad, but they can start growing different colored mold. Examine your olives closely. If they’re covered in white speckles or fuzziness, toss them.

Foul taste Olives that have gone bad can taste sour or foul. So, if you can’t smell or see anything on your olives but notice they have a different taste, it may be best to toss them out.

How to Store Olives

Place liquid-packed olives in a cool, dark place. Unopened jars or cans of olives submerged in brine or liquid last longer when they’re in a cool, dark place like a pantry or cabinet. Consider putting the olives with your other canned goods or unopened pasta sauces.

Store opened olives in the fridge in an air-tight container. Once you open a can or jar of olives (or get them from a self-serving olive bar), they can last up to 2 weeks in the refrigerator as long as they’re in an air-tight container. Either twist the lid back onto the jar or dump the olives into a reusable kitchen container with a lid. Retain as much of the brine or oil the olives are in if transferring them into another container. This helps keep the olives fresh.

Freeze olives for up to 6 months. If you can’t eat all your olives, no worries! Place them in the freezer in an air-tight container without the brine. Pro Tip: Try freezing green olives with water in an ice cube tray to pop into a cocktail later.

How to Use a Whole Jar of Olives

Snack on them! One of the best ways to eat olives is simply as they are. Pitted olives can be a great salty and savory treat in the middle of the day. They pair well with wine and cheese or on their own. Olives come in all types of flavors and combinations. Look for flavors that tickle your fancy, such as ones mixed with artichokes and bell peppers or soaked in a tangy lemon brine.

Add them to pasta salad. Cold pasta salads are ideal in hot summer, and adding this salty fruit to the dish can elevate it even more. Simply make your favorite pasta salad and toss in a few small olives or chop up green olives to stir in.

Put black olives on pizza. Salty slices of black olives on top of a gooey cheese or veggie pizza is simply delectable! The saltiness enhances the overall flavor of the pizza without being too overpowering, making it excellent for picky eaters. Toss the olives onto your pizza with the rest of your toppings before baking.

Add a splash of olive brine to marinara. Looking to spice up your traditional red sauce? Well, olive brine can do just that! Just add a tablespoon or two of brine to a red sauce to give the sauce a salty kick and enhance the overall flavor.

Make a Greek salad. A cold Greek salad is perfect for a hot summer’s day. To make this refreshing side dish, toss together cherry tomatoes, red onion, cucumber, feta cheese, and Kalamata olives with red wine vinegar, lemon juice, oregano, and olive oil.

Add olives to your sandwich. Make your favorite sandwich even more tasty with your favorite olive! Simply make your sandwich as usual, but add an extra topping of olives for a salty, savory tang. Pro Tip: Slice your olives (if they’re not already sliced) to fit better on the sandwich.

How to Choose the Best Olives

Canned and bottled olives When purchasing olives in a can or jar, look for the least damaged packaging. A dented or damaged package could have a higher chance of having bacteria. Similarly, always ensure the can or bottle is sealed and unopened.

Pitted or whole olives When buying fresh olives, you may want to opt for whole olives rather than pitted olives. Pitted olives can be a time saver but can be saltier and mushier. That’s because the brine (juice the olives are in) can soak through the inside of the olive since the pit isn’t there.

Olive bars Self-serve olive bars can be a wondrous sight for an olive lover, but there are a few precautions to take to choose the best olives. Pick olives that are fully submerged in brine, as these will have the best flavor. Also, when scooping olives, check to ensure there are no signs of mold on the olives: white specks or discoloration. Pro Tip: Ask a worker near the olive bar when the olives are restocked throughout the day. This way, you can pick olives when they’re the freshest.

What are olives?

Olives are tiny stone fruits that come in various flavors. Stone fruits or drupes are fruits that have pits in the middle of them. The flesh around the pit is edible, but the pit that holds the seeds of the fruit is not. Being a stone fruit, olives are the cousins of peaches, cherries, plums, and apricots. Some olives have a fruity and sweet flavor, while others are smoky or buttery. Fun Fact: There are more than 1,000 olive varieties, and most olive trees grow in the Mediterranean region.