Green manzanilla olives - the brine has turned black
I opened this jar 3 weeks ago. I had written the date on it when I opened it. I just took it out to use some green olives a salad and the brine has turned inky black. The olive are sort of taking on that color. I grabbed a fresh jar to compare of the same olive and the brine in the unopened jar is clear. I'm throwing them out. It really looks like someone poured coffee in the jar. I've never seen anything like this happen before. Is there any explanation? Were these olives safe to use? Or did something go wrong? They are in a glass jar, not a can. The coating of the lid looks intact and no mold growing anywhere. These best by date is 2024, a couple years away.
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How do you know when olives go bad?
If the olives give a funky odor, or the oil smells rancid, throw them out. Second, consider the appearance. If the olives are in brine and there's a layer of white mold at the top, Mezzetta says it's fine to remove it and continue eating.Do olives go bad in the fridge?
The precise answer depends to a large extent on storage conditions - to maximize the shelf life of opened olives keep them refrigerated and tightly covered. How long do opened olives last in the refrigerator? Olives that have been continuously refrigerated will generally stay at best quality for about 12 to 18 months.How long do brined olives last?
As previously mentioned, liquid-packed olives boast a pretty impressive shelf-life, even if the jar has been opened. If the olives you bring home are bathing in a liquid brine, they will stay fresh for 12 to 18 months after being opened, provided that you store them properly.Are manzanilla olives the same as green olives?
The Manzanilla is a Spanish green olive that is lightly lye-cured then packed in salt and lactic acid brine. These olives are most often available pitted and sometimes stuffed. Another Spanish olive is the Gordal, which means "fat one," a fitting name for this plump, rounded green olive.Why Can’t You Buy *Fresh* Olives?
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