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Old 06-11-2015, 10:17 AM
 
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I bought a large glass jar of large green olives that has expiration date 11-30-2016.

However, it also states "Refrigerate after opening (duh!)
Use within 2 weeks of opening"

Is there a reason for the short usage period after opening?
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Old 06-11-2015, 10:27 AM
 
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Because you popped the airtight seal they were in. Once popped, you let in air, bacteria can form blah blah.

With all that said, if they are in the brine, I would use them past the two week. Just make sure the surface is free of mold and it smells fine. Also make sure the brine stays in the jar (don't drain the jar) and use clean spoons to scoop out the olives each time.

Biggest issue I have seen are people using "dirty" spoons contaminated with other foods and use it in things like olives, sour cream etc. I always have a spoon dedicated to each of the opened items. That allows them to last longer than the suggested use date.
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Old 06-12-2015, 12:24 AM
 
Location: Mid-Atlantic
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Two weeks? That's ridiculous. I keep them until something happens to them and that's usually a pretty long time.
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Old 06-12-2015, 05:56 AM
 
Location: Sector 001
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liability reasons they put that stuff on there. Stuff in brine should last quite a while refrigerated but you never know. People love frivolous lawsuits.
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Old 06-12-2015, 07:25 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by missik999 View Post
I bought a large glass jar of large green olives that has expiration date 11-30-2016.

However, it also states "Refrigerate after opening (duh!)
Use within 2 weeks of opening"

Is there a reason for the short usage period after opening?
The experation date is simply the date it should be opened by; after opening it is different. We find this with things like whipping cream. It will last forever before being opened, but after that, spoil very quickly. As fo the olives, I had some stuffed olives with garlic recently. They were more than 2 weeks old, but not ancient and they spoiled. It surprised the heck out of me.
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Old 06-12-2015, 08:25 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Oh my gosh, I've kept green olives -- after the jar has been opened -- for months! MANY months. And I'm one of those people who throw things out well before any doubt comes to mind.
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Old 06-12-2015, 09:03 AM
 
Location: Raleigh, NC
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After opening, They get soft as they age. Even if they are not contaminated.

In the case of stuffed olives, the olives themselves aren't what spoils. It's the stuffing. Particularly with garlic, almonds and blue cheese. They can go funky in just days.
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Old 06-12-2015, 09:48 AM
 
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Yeah, just always use clean utensils to fish them out with and they'll last for months. They get a little softer as they age, but that doesn't bother me until they just get really mushy or dark.
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Old 06-12-2015, 12:51 PM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by DawnMTL View Post
Oh my gosh, I've kept green olives -- after the jar has been opened -- for months! MANY months. And I'm one of those people who throw things out well before any doubt comes to mind.
I think it depends on the type of green olive. I am used to just buying the cheap ones with pinentos in them. They do seem to keep for months. I use them rarely, mainly in martinis and some salads. The ones that seem to spoil more easily are the large ones, stuffed with onions, garlic, blue cheese whatever; the specialty ones anyway. They propably don't have the same preservatives in them I do use them for more than 2 weeks though.

Using clean utinsels is also a must. I think that may have been where I went wrong. I probably picked up something to get the olives out that had something on it: maybe it was that second martini. The first one I used a clean utinsel and I bet I put in down on the counter top or something. I don't think olives with mold on top helps the taste of martinis or bloody marys.
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Old 06-12-2015, 02:52 PM
 
Location: So Cal
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Quote:
Originally Posted by nmnita View Post
I think it depends on the type of green olive. I am used to just buying the cheap ones with pinentos in them. They do seem to keep for months. I use them rarely, mainly in martinis and some salads. The ones that seem to spoil more easily are the large ones, stuffed with onions, garlic, blue cheese whatever; the specialty ones anyway. They propably don't have the same preservatives in them I do use them for more than 2 weeks though.

Using clean utinsels is also a must. I think that may have been where I went wrong. I probably picked up something to get the olives out that had something on it: maybe it was that second martini.


Quote:
Originally Posted by nmnita View Post
The first one I used a clean utinsel and I bet I put in down on the counter top or something. I don't think olives with mold on top helps the taste of martinis or bloody marys.
Doesn't do much for the presentation, either.

I've never in my life had green olives go bad on me, or bad enough where I couldn't eat them (maybe it was that second martini ). Of course, they don't usually last that long without being eaten, either, but sometimes I'll find a forgotten jar in the fridge. Anyway, I eat all kinds, but I prefer them with the pit still in them, so that helps a lot.

Last edited by SeaOfGrass; 06-12-2015 at 03:00 PM..
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