White Mold On Olives? Would You Eat These? — I opened a can of olives the other day {to add to our tray of pickety bits} and when I took off the lid the olives were covered in white mold. Or at least I think it was mold.
I have probably opened hundreds of cans of olives over the years and since I have never seen white mold on olives before I was like, that’s weird. They must be old? And then so I grabbed another can of olives from the pantry and opened it as well.
And would you believe the second can of olives had mold on them too? So I checked the dates on the bottom of the cans.
Nope, that wasn’t the problem. And then since the date was fine, I gave the cans themselves a once over to make sure there was nothing wrong with the cans. And there wasn’t. So I asked the HH what he thought about the white stuff and he was like… eh, just wash them off, they’ll be FINE.
Ummmm NO.
So then I hopped online. Because you know, everything you read on the internet is true, right? And well, someone on reddit said it was yeast, and another website said this is harmless residue that forms on the olives when the vinegar in the brine mixes with oxygen and someone else on another website said it’s fine! Just wash them off.
But I couldn’t do it. So I tossed the olives.
The way I see it is this: I’ve gone 47 years without seeing or eating white film on my olives. I think I can go another 47 more. đ
My husband thinks I tossed 2 perfectly good cans of olives, but I beg to differ.
So what do YOU think?
Team Mavis or Team HH? Would you have eaten the olives with the white surprise or tossed them? I need to know.
Dawn says
I probably would have tossed them, too.
Robin in WI says
I would have tossed them. Possibly they were perfectly fine like the Internet folks said, but even so I couldn’t get past the yuck factor. đ I won’t even eat blue cheese — the sight of that mold, even though it’s supposedly not bad for us, grosses me out. đ
Gina says
I would have tossed them . Team Mavis
Janie says
Toss them and call the company.
Have a great weekrnd, Janie
Mel says
I was going to say the same. They would know if it was normal, and if it isn’t, they would likely send you coupons for can replacement
Molly Jo says
yes, let call or write company for the true answer and like Mel said bet you get some free olive coupons.
Nancy says
I would call the company also. They should be aware of the problem and like others have said you might get free stuff. Yea! Free stuff!
Kathy says
Www toss for sure team Mavis
Jean Jennings says
When I encounter questionable food, I always ask myself: “Is it worth the dollar amount of the product to be sickened?” Or better yet, “How much would you pay if you’re sickened by food poisoning to feel better?”…..and then the offending item gets trashed.
Elizabeth J. says
I’ve had the same problem, recently… like the last year+/-. I looked it up and it said it was harmless, so I reluctantly washed them off and tasted them. They taste different, quite off! We eat quite a few cans a month, I’d say at least 6 cans, and have found that at least 4 out of the 6 cans have had this issue. We love black olives, but I think we might stop eating them!
eliz says
Maybe you could try jarred olives?
Lloyd Purswell says
The reason I’m ask
ing this is because this mold was growing in the vinegar in green olives in a jar??? I just skimmed It Off and ate a few olives. That was three or four hours ago and I haven’t had any ill effects yet. However, I’ve got a little pain in my stomach but I think that was from my stomach trying to digest
that big ribeye that I ate.
Lynda says
In a household that has successfully implemented a “zero food waste” policy (I am very proud of this achievement!), I would have tossed them out without a second thought. That looks too much like mold to me.
Daria says
I would have rubbed the white between my fingers to make sure it wasnât oil or salt, and if it wasnât, tossed them. Sometimes oil will congeal at the top of a can, if the pantry is on the cool side.
Mavis Butterfield says
Our pantry is smack dab in the middle of the kitchen and 67 degrees. So unfortunately it wasn’t because they were cold. Eeek.
Jennifer says
I have a can of them right now! I want to know if they’re good or bad! Must be the sea salt???
Diana says
I would have put them in the fridge for ‘evidence’, then called the company to see what they said it was. Whether it was something bad or not, they should have sent you some free olives…
Brianna says
I would have done the exact same and made sure nobody touches them. I wouldnât care if I got compensation back, but I would be more concerned that I provided them with the knowledge and they did not take a report. The consumer safety commissions and FDA take food safety seriously on commercial products.
I work in a school cafeteria right now and if something comes in and is not perfect it gets reported and tossed. I found a metal shard in fries last week and we not only tossed the batch I had opened, but every single box and bag that we had already opened or was in the freezer with the same manufacturer, date, and codes. It just is too risky with so many people to serve. We also had to document it and report it. Bad batches happen, manufacturing equipment sheers off, things get bumped around in shipping, things get exposed to elements, etc…..it is all a risk before the food reaches the table and itâs quality an be adversely affected.
Jennifer says
Interesting! Glad you were so cautious with the other boxes.
Nancy says
Definitely toss the olives but call the company and they may replace them. Plus theyâd like to know for future batches.
Glenda says
I would definitely have tossed them.
Jamie says
Toss!
Julie A. says
When in doubt, toss it out. You both are worth more than a couple of cans of olives. Maybe call or email the company with what you found.
Gss says
Team Mavis all the way!
Carole says
I never buy canned olives, just get the fresh ones off the olive bar. Bring them home and submerge in olive oil and put in the fridge. Last almost forever that way. In all my years never had a problem doing it that way. that is how the Italians did it when we lived there. Just FYI
Brie says
How do you think the olives get to the salad bar? My guess it is in a big can.
Carol Ann MacArthur says
Usually the olives are in shrink wrap sealed pouches.
Leanna says
I have had this happen. We have eaten them. Looks like fat to me. Like the olives were at a cold temperature and the fat (olive oil) solidified as it does in the refrigerator.
Angela D. says
I agree. I only buy that same brand, and I have seen that white, oily film in about 1/3 of the cans we buy. I’ve noticed this for about the last 5 years and none of us have ever gotten sick, nor do we notice a taste difference.
Heidi N. says
We have had this happen as well, although not quite as much of the white stuff as in your photo, Mavis. We’ve eaten them, no one was sickened. I believe our olive brand company’s FAQs say that the white stuff is olive oil, & that the amount of oil in olive crops can differ from year to year depending on weather. I would rather have a can without the white stuff though, if it could be helped.
Amy says
Oh my gosh, TEAM MAVIS!! I canât imagine washing that off and eating it.
Amelia Scherer says
exactly – yuck
Julie V says
Sorry, I think you tossed good olives. I always thought that film had something to do with the fat content in the olives (olive oil fat) combined with the salt of the brine.
Lauralli says
This has always been my thought, too. Never eaten one that tasted off either.
Annette says
Some molds could be deadly so I would throw them away but contact the company!
MrsMac says
Well, team Mavis. But chickens would have gotten them here.
Bernice says
Yep chickens would have gotten them here, also.
Kelly Jo says
Team Mavis all the way! However, I would let the company know. Companies appreciate that and they also send you free stuff to keep you as a customer.
Margo says
My mother always said, âwhen in doubt, throw it outâ. Wise woman..
Jennifer says
I wouldn’t have even looked up the issue on the Internet. Toss.
Ricco says
I would have definitely washed them off and then tasted one. Why because good olive oil forms fat solids and cooler temperatures because these are canned and kept cool it’s very likely that it just formed a slightly thin film of fat on the surface of the olive I have had some like this before also my imported olive oil does this. However if it changed the taste of the olive it would definitely not be good. I’d be interested to know if it was canned in a brine or olive oil the more olive oil the likely it would just be a fat solid.
Mavis Butterfield says
Ingredients: Olives, water, sea salt, ferrous gluconate {an iron derivative}. Olives were stored at 67 degrees in the pantry.
Leslie H says
But maybe they got cold somewhere else and the fat congealed and stayed. I probably would have eaten them. But, like you, I would have done the internet fact-finding before I did.
Peggy says
Washed and ate but I am a old NC hillbilly lady.
Elle says
The cardinal rule of Nursing practice in the Operating Room: When in doubt, throw it out.
Works on cans of olives as well đ
Cathy Carroll says
Definitely Team Mavis but I would also let the company know! Obviously a problem with multiple cans involved!
Karin says
I probably would have put them in the fridge and tried to contact the company to see what they say. If I couldn’t get a definite answer, toss. Some others say they have seen this before but I’ve never seen it in all my 50 years.
Cathrin says
toss them
Kat says
No, no, no, no.
I’ll eat almost anything, but never anything in a jar or can with mold.
What you foubd about oxygen creating mold is true. The secone half of that is that thete can ot be oxygen present without air.
It there air, THERE IS A BREACH IN THR SEAL!
there can be no air without a breach in the seal, making it dangerous.
Never eat anything with a broken seal.
Amy R Burton says
So…this is a long standing argument in our house too!! GO TEAM MAVIS!!!
Ps. The CDC appears to be on our team too đ
https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html
Jennifer says
But it’s not mold, it’s a creamy texture. It feels exactly like olive oil and melted between my fingers.
Marianne says
It looks like they fermented in the salt brine. This can affect taste – I would have tossed them as well.
Karen M. Spafard says
“When in doubt, throw it out.”
Cathi says
Team Mavis on this one! I will and do eat food past a “best before” date but mold…that’s my cut off point. Out out out!
Pam Favorite says
You first eat with your eyes and we tend to go to great lengths to make our meals look appetizing so I’d toss them. I’d also switch to another brand, even wineries can have a bad year.
Tammy says
I’m shocked by everyone saying they would throw them out! I’ve had this happen with olives before. It’s not mold! It’s fat naturally occurring from the olives. Food cannot go moldy in sealed cans, especially cans that are well within the use-by date, and companies are not canning moldy food!
Chyrl says
Team Mavis all the way on this one! I always err on the side of safety when it comes to food. Might have something to do with my college roommate being a Food Science and Technology major!
Noelle says
Toss them!
Susan says
I had the SAME thing happen recently with yup…2 cans of olives!
I tossed both of them. That has never happened before and I’m in the camp of “If in doubt…throw it out!!! “
Joely says
Food poisoning stinks. Toss!
JB says
Bye, bye olives! No looking back.
Mary G says
I’m with you–there’s no way I’d eat that or feed it to anyone else. I agree with some earlier commenters also, though, in that it seems like maybe the store where you bought them or the manufacturer should know that you had damaged product–as there’s probably more where these came from. Seems like the company would want to do something about it.
Terri says
I’m a firm believer of “When in doubt toss it out!”
Amber says
What would you pay to NOT have a case of food poisoning, botulism, more doctor’s bills, or an day of missed work due to being sick? A $4 loss is a deal compared to eating two cans of suspect olives. Toss it.
It’s normal to struggle with the perceived immediate financial loss of two cans of food, but the greater expense could be your long term health and a significant financial impact.
Frank says
Mold is not what causes Botulism. Botulism is caused by Clostridium butyricum and Clostridium baratii bacteria.
Rebecca says
In our house we have a saying about questionable dates/status of food: “Is it worth the co-pay?”
My answer for this would be heck, no.
Team Mavis. All of the way!!
Teri says
I would not have eaten them. I would call the customer service department of the olive company though. They should be notified about it and they might even offer to reimburse you or send you un- moldy olives. YUCK.
sandy says
Feed them to the HH and wait a few days…just sayin’.
(I would have tossed them)
judy says
I would not have eaten them either!!! But, I would call the store where they were purchased from. Retrieve the cans because they will probably ask for some kind of code A refund or a replacement should be in your future!! By the way, do you have the sales slip still laying around? It shouldn’t make a difference but it might help. I look forward to your emails and really enjoy them….. Keep up the good fight
Angela Muller says
No question or hesitation, I would have tossed them. Something must have gone awry with the canning process….cans not properly sterlized…sealing process not done properly…whatever, in the garbage they go!
Heather says
Team Mavis! Definitely toss. To me this might have been a case of botulism. Following the canning rules as you would for home canning. Factory canning is no different.
Alexis says
Team Mavis!
Cari says
Ewwww! Olives from a can? Fresh all the way!
Lori says
My 98 year old grandmother has the best saying, â when in doubt, throw it out.â She would use this in referring to food, clothes and even as advice on a granddaughters boyfriend or two. She was always right!
Patti says
Into the compost bin!
LauraArnett says
Toss toss toss!!!!! Yuck? If they are in a vinegar brine what would even cause the mold??
Itâs not worth it- gross!
debbie in alaska says
yeah that’s a hard NOPE for me.
Lace Faerie says
Definitely contact the company and be sure to provide them with the lot# and all numbers. My son is a production manager for a food manufacturer and they should be able to track that lot # all the way back to itâs ingredientsâ origins.
I learned this when I was in Hilo, HI and sent a picture of one of my sonâs products to show him the price as it was so much higher than at home. He texted back and asked if I was still in the store to please send another picture of the production info: lot # etc. He knew something was wrong as the lid color belonged to another product and was conscientious enough to track not only the lot# but who was working that line that shift. He did this to ensure nothing else was wrong or further mislabeled.
Vicki Fetui says
When I run into a problem with food, I contact the company and ask about it. Sometimes it is perfectly fine with an acceptable explanation and sometimes, they ask questions like lot numbers and the store it was purchased, then they tell me to toss them out. Usually, when that is the case, they send a coupon for a free can.
I am with you, better safe than sorry!
Frances F Lengenfelder says
We have a saying around our house, “when in doubt, throw it out” I think its kept us out of trouble a couple if times!
Tracy says
I would have called the company, but not with the âguns blazing, give me my money backâ posture some here suggest. Iâd just simply ask them to explain what it is youâre seeing. If you get a calm, common sense explanation, you can decide what you want to do. If they have no idea what it was you noted, then simply ask for a refund and switch to jarred olives going forward. Assume innocence first!
Kathy says
Toss! Yuck!
Brenda Schilke says
I would have washed off and eaten. My husband would have tossed!
Sara says
I already have too many issues with my stomach to take a chance on anything. If anything looks weird, smells weird, tastes weird or even just different, I throw it away. I spend way too much of my time with stomach problems already.
Peggy says
Team Mavis, def toss, donât take any chances def not worth it!
Dianne says
I had the same thing happen to me about 2 weeks ago. I threw the first can away. When I opened another can, it was not as bad as the first. The white stuff was on the top of a few olives. I took the white ones out and threw them away. I ended up throwing them away. They were a store brand. I picked up a couple cans of “Pearl” black olives last week. I opened a can tonight and they were perfect!
Amelia A Wright says
There is one particular discount store in my town that sells olives that do this. I tossed them and just buy them elsewhere.
Lisa says
Toss! I donât like to waste either but If there is mold- yuck! itâs out! Recently my husband ate some questionable lunchmeat.. his saying is âoh itâs fine!â And Iâm likeâgo ahead, but there is no way I would eat that!â Sure enough, a few hours later…he was ! I donât even need to say it! Never worth the risk!
Lisa says
There was a sick emoji in there! But it didnât come through- he got sick! YUCK
Tricia says
I would definitely either a) call the company or b) return them to the store c) both. And I would have my husband eat them if he wanted and watched for side effects…hahaha.
Pj Truman says
Toss without a doubt!
Lori N says
I would 100% throw them out. Yuck. And then just start buying another brand.
Rosaleen says
Can looked OK.
Research showed OK.
Date was OK.
My first thought would have been congealed oil.
Wash off white film and let hubby taste, since he thought the olives were fine.I
Check with the company anyway.
Susie says
I’ve read most of the comments but really wanted to move on to my movie entertainment for the evening! đ So I’m not sure if anyone has said this, and judging by the comments I’ve read, probably not. We get the large jars of kalamata olives from COSTCO (tried to look it up online for a pic but no go) and since there are only two of us, they are opened and then refrigerated for several weeks before finishing the jar.
Yes, many times I’ve taken the lid off a previously-opened jar of olives to find a spattering or even layer of white-blue mold on top. This is only after being opened 2 weeks or so. I try to skim that mold off the top, and/or rinse the olives after that to use. I surely cannot me the only person here who experiences that from the lovely jars from Costco?
Frank says
Just opened our new jar of Costco kalamata olives and it had the dreaded white film. Removed them, rinsed them, put them in a new jar and added new brine. All good. The do have the slight bitter that white mold brings to cheese rinds but nothing unpleasant.
Cheryl says
Team Mavis. Toss for sure.
But, I would contact the company and tell them what I found. They may very well replace them, but they will need the data off the can.
Nancy Nussbaum says
When something seems funky to me, I always write the manufacturer. They usually respond with coupons to replace the items deemed unfit.
Tammy says
Gross, toss them!
Michelle Counter says
I have seen this before too. I assumed it was oil/fat that had hardened. My olives weren’t fuzzy just had white “butter” almost. We ate them. No one died.
Nancy from mass says
I wouldâve contacted the company, told them the dates and UPC and see what theyâve said. You probably wouldâve gotten some free olive coupons. And I had a similar problem with dates. Medjool dates. I contacted the company and they wrote back right away and explained what I had seen (I thought was mold), was not. But I would not have eaten the olives until I heard back from the company.
S says
This same exact thing just happened to me. Same brand. Same date on the bottom as yours and 2 cans too! I’m definitely not eating them but I am considering calling the company on Monday, I’m just so dissapointed I have no olives for taco night
Guest says
I have this in two cans from Target, too. I feel bad asking for a refund if it’s normal and can just be washed off, but I’ve never seen it before soooâŚ.
Allison says
I have notice the brand Black Pearls have this problem. No matter how many times I give them a second chance and buy their black olives, they are covered in this weird slime. Itâs completely unappetizing. I did contact the company to see what it was, never heard a response so now I just donât buy that brand anymore. Iâm sure itâs safe to eat and not mold, but it looks questionable!
s says
If those olives are like the ones I just opened, as far as having the same ingredients, there isn’t vinegar in them. So the theory of the vinegar causing a harmless residue is out. There is no olive oil in it, except from the olives, so unless they are exceptionally oily olives I wouldn’t think that the fats would congeal from them.
It could be botulism, which obviously you want to never touch!
GreenYogi says
I get my kalamat olives in big plastic jars (without any white substance on top) and share them with a friend, so i use a glass jar with home-made brine to keep my share in the fridge and after a while, the white patches do appear. If i pick up a bit of it, it is very oily. There is your answer. If it is oily to the touch, it is congealed olive oil with salt, which obviously is perfectly ok and doesn’t affect the taste of the product, nor your guts.
If it is not oily when pressed between your fingers, get rid of the moldy product.
Kim says
I had the exact same experience and like you said I’ve been eating olives for over 50 years and never saw white floating stuff in the cans I opened a second can 3rd can yes I throw the case away from Costco I should have taken them back to Costco!
That was probably back in February 2021. The reason for my recent search for mold on olives is my Tassos olives both purchased from Costco different jars open my fridge and they were growing mold too never seen this before I’ve had green opened olives in the fridge green olives that last forever!!
WHAT’S UP WITH THE MOLD!!
Sheila says
I just saw your website, and I wanted to let you know that I contacted the company that makes Pearls olives after purchasing an 8 pack of olives at Costco, and finding what you found. Here is their response:
The presence of congealed olive oil, which is often described by customers as an oily appearing material with a white, yellow, or yellowish-green color, is not unusual in canned black ripe olives from various sources and manufacturers world-wide. The California Olive Industry sponsored an in-depth UC Davis research project over several years to study this phenomenon. The conclusion of this study determined the nature of the congealing oil is believed to vary from year to year depending upon weather conditions during the growing season and other factors such as overall crop load on the trees. Colder weather induces the formation of an increased oil level.
The development of visible oil in the cans occurs as result of the pitting process, which, by exposing the interior of the olives containing the oil, allows the oil to be introduced into the liquid brine of the can. The heating of the can during the cooking process also increases the amount of oil released by the olives which is transferred into the brine. After the can is cooked, it passes through a cooling process prior to labeling and warehousing. As cooling occurs and during additional warehousing, the free olive oil in the brine may congeal into a solid form and adhere to the interior of the can or on the surface of the olives. It is also common for the development of the congealed oil to occur during transit or storage when the cans are exposed to colder environments.
Although it is recognized that the presence of this natural material in no way affects the safety or usability of the product, if the user of this product wishes to, they may rinse the olives with water just prior to use.
MUSCO FAMILY OLIVE CO. 17950 Via Nicolo, Tracy, CA 95377 Tel 209-836-4600 Fax 209-836-0518 Web http://WWW.OLIVES.COM
Hope this helps! I threw out 3 cans before contacting them! Lol!
Jamie R says
I actually contacted Musco Pearl’s about this, just today. They claim it is oil and not mold and gave me a lengthy email explanation. but I had thrown away 3 cans already over the last couple months. I got fed up with it and contacted them directly.
Patricia Abbott says
I only found this article because I just opened olives with this white film over the top of the liquid. So, I decided to search info on it. I decided to remove the film and eat them and they tasted perfectly normal. After thinking it over, I think it’s much like that mold that covers the entire outside of those dried hard salami’s. Which is what gives the salami that tangy unkshisness. I’m fine with it and happy with my decision. So, I did exactly what I would have……being in your position!!