How Long Do Olives Last?
Opened jarred olives last about 2 weeks in the fridge, kept under their brine. Opened canned black olives last 3–4 days. Unopened jars and cans keep 12–18 months in the pantry.
Olives — opened
shelf life- Opened, canned black olives: 3–4 days in the fridge
- Unopened: 12–18 months in the pantry
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Table olives are cured to remove bitterness and then packed in brine, oil or, for canned ripe black olives, a mild low-acid liquid. Salt and acid in the brine protect jarred green and Kalamata olives. Canned black olives have very little of either, so once opened they spoil about as quickly as other canned vegetables.
How to store olives
- Keep olives covered by their brine. If the level drops, top it up with a solution of about half a teaspoon of salt per cup of water.
- Remove olives with a clean spoon or fork. Fingers and used cocktail picks contaminate the brine.
- Transfer leftover canned black olives and their liquid to a sealed glass or plastic container instead of storing them in the open can.
- Refrigerate olive-bar olives as soon as you get home, and keep those packed in oil cold as well, since oil offers no protection at room temperature.
- Bring marinated olives to room temperature for 20 minutes before serving; chilled olive oil congeals and turns cloudy, then clears.
How to tell if olives have gone bad
- A soft, mushy or slimy texture in olives that were firm.
- A rancid, putrid or fermented smell that differs from the normal briny, fruity aroma.
- Fuzzy mold on olives floating at the top, on the brine or under the lid.
- A bulging lid or can, or liquid that spurts on opening. Discard without tasting, as canned olives are a low-acid food.
- A thin white film on jarred olive brine is often harmless yeast, but discard the jar if the olives are also soft or smell off.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Olives shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Opened | 2 weeks | Not recommended | Not safe |
| Brine-packed jarred olives, fully submerged. Olive-bar and deli olives: also within about 2 weeks. | |||
| Opened, canned black olives | 3–4 days | Not recommended | Not safe |
| Low-acid and low-salt. Move them from the can to a covered container with their liquid. | |||
| Unopened | Not recommended | Not recommended | 12–18 months |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How long do olives last in the fridge after opening?
Opened brine-packed jarred olives last about 2 weeks in the fridge, which is the conservative figure given in USDA FoodKeeper guidance. Many jars carry longer label instructions, and well-submerged olives often hold up beyond that, but canned black olives do not: use those within 3–4 days.
Do olives need to be refrigerated after opening?
Yes, refrigerate all olives once opened, in their liquid. Canned ripe black olives especially, because they are low in both acid and salt. Unopened jars and cans are shelf-stable. Olives bought from an olive bar or deli counter need refrigeration from the moment you buy them.
What is the white stuff floating in my jar of olives?
A thin white film or white specks on brined olives is commonly a harmless yeast that grows where brine meets air, and some producers say it can be skimmed off. If the olives are also soft, slimy or smell unpleasant, or the growth is fuzzy and colored, discard the jar.
Can you freeze olives?
Freezing is not recommended for eating olives as they are. They remain safe, but freezing ruptures their flesh, and they thaw soft and mealy. If you have a surplus, frozen olives are acceptable chopped into cooked dishes like pasta sauce, tapenade or stews within a few months.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Pickles Opened |
1–3 months | Not recommended | Not recommended |
| Olive Oil Opened |
Not recommended | Not recommended | 3–6 months |
| Feta Cheese Opened |
1 week | 6 months | Not safe |
| Anchovies Unopened |
1–2 years | Not recommended | 1 year |
| Relish Opened |
6 months | Not recommended | Not recommended |
| Salami Opened |
2–3 weeks | 1–2 months | Not recommended |
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.