How Long Does a Jar of Olives Last After Opening?

If you crave saltiness, olives are among the best foods you can enjoy. They’re plump, chewy, satisfyingly briny, and come in many varieties to keep your olive experience interesting. Whether you're savoring your olive stash or snacking your way through it, you don’t want those precious olives to go to waste. Even though they’re processed, olives are still a fruit (yes, they grow on trees!), and once their packaging is opened and exposed to air, the clock starts ticking. Here’s how long different types of olives last and how to store them to keep them as fresh as possible for as long as possible so that you can enjoy every last deliciously salty bite.

How Long Do Olives Last?

How long olives last depends on the quality, variety, and preparation—sliced olives will spoil faster than pitted or whole olives. The method of preserving olives can also impact their lifespan in the fridge.

Jarred olives maintain their best quality for about a week after opening, but they're good to eat for several months. Over time, they may become softer and lose some of their flavor and texture.“Technically, jarred olives are not fresh. They’re processed with salt and water,” says Fouad Kallamni, co-founder of Mina. “For the freshness of processed jarred olives, it’s always best to consume within a few months after opening.”

“We recommend keeping the olives submerged in liquid and tightly sealed to maintain their flavor and quality," says Salvatore Russo-Tiesi, chief executive officer at Bono USA. To preserve their quality, store them in the refrigerator and make sure the jar is tightly sealed.

Unopened olive jars should be stored in a cool, dark place, like your pantry, and have a shelf life of 12-18 months. Check the jar’s best-by date for peak quality.

Some Olives Last Longer Than Others

“Olives—which are native to the Mediterranean region—and grow in warm, sunny climates and are harvested once they reach peak ripeness: green when young and black or deep purple when fully mature,” explains Russo-Tiesi. “The type of olive and how it's processed can affect shelf life.” 

If you’re looking for olives that will last longer, go for firmer varieties, like Manzanilla and Castelvetrano. Whole olives tend to last slightly longer than pitted olives, because the whole fruit is intact, whereas pitted olives have the brine seep through. 

Olives in brine typically last longer than other types of olives. “Softer, oil-cured olives and stuffed olives tend to spoil more quickly once opened,” Russo-Tiesi says. If you’re scooping up olives from an olive bar at the supermarket, they’re likely to spoil within days, so plan to eat them within 48 -72 hours of purchase.  

Olives in a can should be transferred to a sealable jar, preferably glass, and stored in the fridge once opened. Don’t drain the can or jar—you'll want to keep the brine for storage, and you can also use the tangy liquid in drinks, marinades, and dressings. 

Don't Miss

Every Type of Olive to Add to Your Charcuterie Board and the Best Ones for Cooking With

How Long Does Olive Oil Last? Plus, How to Tell if It's Gone Bad

Preserving Their Freshness

Keeping your olive jars uncontaminated is also important to preserve olive freshness—remove olives with a fork, spoon, or other clean utensil, never your fingers or a used utensil, which can spread bacteria.

Spoilage in Olives

Likely, you’ll know when your olives are spoiled because their appearance will be off. "Look out for mold at the top of the liquid, a rancid smell, or changes in texture like excessive mushiness,” says Russo-Tiesi. “For olive freshness, quality is key and starts with origin and processing. It’s important to look for olives from reputable producers with transparent sourcing, which ultimately will allow olives to stay fresh for longer. Storing olives properly after opening also helps preserve an olive’s authentic taste.”