Do Jarred Olives Spoil?

Olives are a versatile ingredient—perfect for snack bowls, charcuterie boards, relishes, pizza, or dishes like puttanesca and certain versions of Ropa Vieja. With so many ways to enjoy them, it's helpful to know when those briny, savory olives in your fridge have reached their expiration date.

Can Olives Spoil?

Is it possible for olives to go bad? Don't salty foods tend to last a long time?

It's true that foods rich in sugar or salt tend to last longer, but olives can still spoil. When sealed or kept in brine, they can last much longer before going bad.

How Long Do Olives Stay Good?

If you're not planning to use all the olives right away, liquid-packed varieties are the way to go. They can last up to 12 to 18 months after opening, as long as they're stored properly in the fridge. In contrast, dry olives—like the ones from the salad bar—will only last about three days. Unopened jarred olives can remain fresh for up to two years.

A Note on 'Best By' Dates

If the 'best by' date on your jar of unopened olives is less than two years from now, don't worry—your olives will still last the full 24 months. These dates are simply a manufacturer's estimate for when the product is at its best quality. While it's useful to keep track of them, don't take them as a strict expiration rule.

How to Identify Bad Olives

Any sign of mold on olives means they're no good, whether they've been opened or sitting sealed on the shelf. Beyond mold, look for other signs of spoilage, such as changes in appearance or smell. Discoloration, shrinkage, wrinkles, and an off-putting odor are all indicators it's time to throw them away.

For unopened olives, a bulging lid is a clear sign that something's gone wrong inside. Any dents or damage to the jar should be reason enough to toss it in the trash.

How to Properly Store Olives

Proper storage is key to extending the shelf-life of olives. Unopened, liquid-packed olives should be kept in a cool, dark spot like a pantry or cabinet. Keep the storage temperature under 75°F, and be sure to keep the jars away from direct sunlight, especially glass ones.

Once opened, seal the lid tightly and store the jar in the fridge. If the seal is broken or the jar is damaged, transfer the olives and brine to a new airtight container. Dry-packed olives or canned olives should also be moved to airtight containers for better preservation.

The brine or oil surrounding olives is essential for keeping them fresh. If you accidentally discard it or the jar breaks, you can make a quick brine by dissolving ½ teaspoon of salt in 1 cup of water and soaking the olives in it. While it's not as strong as the original brine, it should help preserve them for a couple of weeks.

If you're worried you won't finish the olives in time, consider freezing them! Just place the olives in an airtight container without the brine, and they'll stay fresh in the freezer for up to six months.