View Full Version : White flecks in my martini olives
03-04-2005, 07:17 PM
Okay, I threw them out, then realized I should have asked you all. My wonderful olives stuffed with garlic and jalapenos had been in the fridge for a month or so. There was some white stuff that was floating around, and I worried that it was mold. Now I wonder if it was just congealed something-or-other caused by refrigeration. Anyone know?
03-04-2005, 07:52 PM
I've seen both on my olives -- simple congealed chunks of olive oil, or scums of mould.
Without personal observation, it's hard to tell. :p
I have also had bits of olive oil solidify on things in the fridge. That would be my first guess. I have had some olives get a bit soft and toss them, but never moldy -- although that would be a possibility.
03-05-2005, 07:45 AM
I'm thinking it was just solidified olive stuff, and I threw them away for no good reason. I really couldn't remember how long they'd been in the fridge though. My fault for not drinking more martinis and using them up sooner. :cool:
03-05-2005, 07:49 AM
I don't think I've ever heard of moldy olives...the salt content alone could preserve a mummy!! But just because I've never seen it doesn't mean it couldn't happen. :p
03-05-2005, 07:54 AM
Now that I think about it, the mould has always happened on my jarred black Kalamatas, which have much less salt in the brine.
My local paper had an article recently on the shelf life of food. Among the tips: "Musco Family Olive Co. says consumers should toss olives in cloudy liquid. The fuzziness indicates that oxygen has been mixed with the brine and bacteria is beginning to form." I don't know if your olives had reached that stage yet, but maybe you'll feel better about tossing them.
03-05-2005, 08:38 AM
That is odd.
I had contacted the Santa Barbara Olive company once when I saw some white stuff floating. They said it was natural fermentation...good stuff... and if I was nervous, could rinse the olives but that there was no danger of eating it.
I was a little taken aback by the advice too. Maybe they were reading more into the description -- "white flecks" vs. "cloudy stuff." Or maybe the color makes a difference -- grayish vs. more whitish? But then, the article I cited did metion "fuzzy" too. :confused:
But then, what about the mother you sometimes find in vinegar? I always thought that was OK (avoid the mother, but use the vinegar). Couldn't this be pretty much the same thing?
When I had the white spots, I had just bought some marinated peppers. The store was not nearby, so I wasn't going to return them. I called the 800# on the container to ask/complain before I tossed them. They explained that it was the olive oil which, I also discovered in a salad, will solidify in the fridge. I have since noticed smaller flecks on some green olives. It's bit's of olive oil, and the bigger, fatter and juicier your olives, the more likely you are to get a bit. I think it was also som kalamatas that I had get soft or a bit slimy (toss those).
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