From what I've read and understand, the white stuff is totally fine. It just means the olives have undergone fermentation in the saltbrine. OR if the olives are stored in olive oil, it means that the olive oil is solidifying in the fridge. Just sit the jar out of the fridge for about 15-20 minutes prior to use, and I bet you notice the white scum goes away. It is not mold and it is harmless.
It's not mold. It's lactic yeast (aka the mother) that develops and is part of a natural fermentation process. Olive bars at reputable stores are a perfectly fine place to buy olives. You can spoon it off and add a little oil to avoid it.
If you've ever made kombucha, the very same thing happens.
I do buy olives at an olive bar from time to time, as stated, when I have a short-term need. The handling is not controlled-who knows how the spoon was handled, or what may have been introduced to them. Mold can grow on olives/brined products, particularly ones that may have been left out and handled incorrectly, and as such you really don't know. Always use a clean utensil to pluck your olives from the jar, no fingers, and I find that the jarred olives never have this issue.
Probably mold and you should discard. This is one of the reasons I am wary buying olives from an olive bar, unless I just want a small quantity. Improper handling can expose them to all sorts of things and i have ad mine sprout mold after just a few days. I do much better with jarred olives, and keep some at my weekend house for Martinis, sometimes for months (depending on how much Im imbibing!)
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If you've ever made kombucha, the very same thing happens.