How long olives in fridge

Log in here. Thanks, but no thanks. No, thanks I'm already a PureWow fan. No, thanks I hate pretty things. We love olives on cheese plates and pizzas, in salads and sandwiches—you name it. The short answer is yes, olives do go bad. The shelf life of olives depends on both the type of packaging and whether or not it has been breached—and this is true for all cultivars kalamata, castelvetrano, what have you. Hint: The former has much more staying power than the latter. In other words, feel free to always keep a backup jar on hand if you like snacking on these salty guys.

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.

More on that later. How do you know where in that window your particular olives fall? The olive purveyors over at Mezzetta recommend erring on the side of caution and consuming their olives within 12 months.

That said, the best way to tell whether your olives are past their prime is simply to examine them for signs of spoilage. Again, more on that later. 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.

Are opened olives safe to use after the "expiration date" on the jar or can? An unopened package should sit at room temperature or slightly below, away from heat sources and in a closed cabinet. Storing olives in darkness is especially important for bottles and jars. An open package of olives belongs in the fridge tightly sealed, unless the label says otherwise. And make sure the brine always covers the olives. Otherwise, the fruits that are above the surface level might spoil.

In case you already discarded the brine, you can easily make your own with just salt and water [CA]. For liquid-free packages, seal the olives tight after opening. But first things first. Dietary antioxidants help reduce your risk of chronic illnesses, such as cancer and heart disease.

Olives are rich in nutrients and antioxidants, with a wide range of health benefits from reducing microorganism growth to fighting inflammation. One study revealed that eating a pulpy residue from fresh olives significantly increased glutathione levels, a powerful antioxidant in your body.

Blood pressure and high blood cholesterol are both risk factors for heart disease. Oleic acid, the primary fatty acid found in olives, is associated with better heart health. It can regulate cholesterol levels and save LDL bad cholesterol from oxidation. Furthermore, some studies suggest that olives and olive oil can help reduce blood pressure. Osteoporosis is characterized by reduced bone mass and bone quality.

It increases your risk of fractures. The rates of osteoporosis are much lower in Mediterranean countries than in the rest of Europe, which has led to speculation that olives might protect people against this condition. Moreover, some of the plant compounds found in fresh olives and olive oil help prevent bone loss in animal studies.

Olives and olive oil are popular in the Mediterranean region, where the rates of cancer and other chronic illnesses are lower than in other Western countries. Thus, olives may help reduce cancer risk, partly due to their oleic acid contents and high antioxidants. Laboratory studies show that the compounds in olives disrupt cancer cells in the colon, breast, and stomach.

However, we still need human studies to confirm these results. Olives are very rich in antioxidants that contribute to various benefits, such as lower blood pressure and cholesterol.