Would you eat white mold on olives? My canned black olives had a white gunk on them.
I am a housewife living in suburbia.I have a husband, 2 kids, and a flock of chickens.I try to feed my family with $100 a month.With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still have fun along the way.
I opened a can of olives to add to our tray and when I took off the lid, the olives were covered in white mold.I think it was mold.
I have opened hundreds of cans of olives over the years and have never seen white mold on olives before.Is it possible that they must be old?I grabbed another can of olives from the pantry and opened it as well.
Do you think the second can of olives had mold on them?I looked at the dates on the cans.
That wasn't the problem.I gave the cans themselves a once over to make sure there was nothing wrong with them.There wasn't.I asked the HH what he thought about the white stuff and he said to wash them off.
I went online.Everything you read on the internet is true.Someone on the internet said it was yeast, and another website said this is harmless and that it forms on olives when the vinegar in the brine mixes with oxygen.Just wash them off.
I have not eaten white film on my olives for 47 years.I believe I can go another 47.
Team Mavis or Team HH?Would you have eaten the olives or thrown them away?I need to know.
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I would have thrown them.Maybe they were fine, but I couldn't get past the yuck factor.I will not eat blue cheese because of the mold, even though it is supposedly not bad for us.
I was going to say the same thing.If it was normal, they would send you coupons for can replacements.
Mel said if you call or write company you will get some free olive coupons.
I would call the company as well.You might get free stuff if they are aware of the problem.It's a good thing!Free stuff!
When I see questionable food, I always ask myself, "Is it worth the dollar amount of the product to be sick?" or "How much would you pay if you get sick from eating it?"
I have had the same problem recently.I washed them off and tasted them because they said it was harmless.They don't taste right.We eat 6 cans a month and have found that at least 4 of them have had an issue.I think we might stop eating black olives.
I am very proud that a household has implemented a zero food waste policy.I would have thrown them out.That looks like mold to me.
I would have rubbed the white between my fingers to make sure it wasn't oil or salt.If the pantry is on the cool side, oil can congeal at the top of a can.
The pantry is in the middle of the kitchen at 67 degrees.It wasn't because they were cold.Wow.
I would put them in the fridge and call the company to see what they said was true.They should have sent you some free olives.
I would make sure nobody touched them.I don't care if I get compensation back, but I would be concerned if they did not take a report because I provided them with the knowledge.The FDA and consumer safety commission take food safety very seriously.I work in a school cafeteria and if something isn't perfect it gets thrown out.We threw out every single box and bag that we had already opened or were in the freezer with the same manufacturer, date, and codes after I found a metal shards in fries.It's too risky with so many people.We had to report it.Things get exposed to elements, bad batches happen, manufacturing equipment sheers off, things get bumped around in shipping, and so on.
If you call the company, they may replace the olives.They want to know for future batches.
Throw it out when you're not sure.You are worth more than a few cans of olives.Call or email the company and tell them what you found.
I only buy fresh olives from the olive bar.Put them in the fridge.It's been that way for a long time.I have never had a problem doing it that way.The Italians did it that way when we lived there.Just to be sure.
This has happened to me.We ate them.It looks like fat to me.The olives were at a cold temperature and the fat solidified in the fridge.
I agree.I only buy that brand, and I have seen the film in about 1/3 of the cans we buy.We have never gotten sick or noticed a taste difference, but I have noticed this for the last 5 years.
We have had this happen as well, but not as much of the white stuff as you have in your photo.No one was sick after eating them.I believe the white stuff is olive oil, and that the amount of oil in olive crops can vary from year to year depending on weather.If it could be helped, I would rather have a can without the white stuff.
I think you threw good olives.I thought the film had something to do with the fat in the olives and the salt of the brine.
All the way!I would let the company know.Companies give you free stuff to keep you as a customer.
I would have washed them off and then tasted them.It is likely that good olive oil formed a thin film of fat on the surface of the olive, because these are canned and kept cool.It wouldn't be good if it changed the taste of the olive.I would like to know if it was canned in a brine or olive oil, it would be a fat solid.
Olives, water, sea salt, and ferrous gluconate are ingredients.There were olives in the pantry.
Maybe they got cold somewhere else and the fat congealed and stayed.I would have eaten them.I would have done internet fact- finding before I did.
I would let the company know that I was Team Mavis.There is a problem with multiple cans.
I would have put them in the fridge and tried to get in touch with the company.Throw if I couldn't get a definite answer.I have never seen it in all my 50 years.
No, no.I won't eat anything in a jar or can with mold.Oxygen creating mold is true.Oxygen can be present without air.There is a break in the air.There is no air without a seal.Don't eat anything with a broken seal.
It looks like they were in the brine.I would have thrown them as well.
Team Mavis!I won't eat food past a "best before" date but mold...that's my cut off point.Out out!
We tend to go to great lengths to make our meals look appetizing when we first eat, so I would toss them.Even wineries can have a bad year, so I would switch to another brand.
Everyone said they would throw them out.I have had this happen with olives before.It is not mold.It is fat from olives.Companies are not canning food that is moldy in sealed cans.
All the way on this one!I always put safety first when it comes to food.My college roommate is a Food Science and Technology major.
I threw both of them.I'm in the camp of "If in doubt...throw it out".That's right.
I would not eat that or give it to anyone else.It seems like the store where you bought them or the manufacturer should know that you have damaged product, as there is probably more where these came from.The company would want to do something about it.
If you had a case of food poisoning, botulism, more doctor's bills, or a day of missed work due to being sick, what would you pay?A $4 loss is a deal compared to eating two cans of olives.Throw it.
It is 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.
Botulism is not caused by mold.Clostridium butyricum is a cause of botulism.
I wouldn't have eaten them.The olive company has a customer service department.They might offer to reimburse you or send you un- moldy olives if they are notified about it.Yuck.
I wouldn't have eaten them either.I would call the store where they were purchased.You should get the cans because they will probably ask for a refund or a replacement in the future.Do you still have the sales slip?It might help if it makes a difference.Keep up the good fight, I look forward to your emails.
I would have thrown them.Something must have gone wrong with the canning process.
Team Mavis!Definitely throw.This might have been a case of botulism.You would follow the rules for home canning.Factory canning is the same thing.
My 98 year old grandmother has the best saying, "when in doubt, throw it out." She would use this in referring to food, clothes and even as advice on a granddaughters boyfriend or two.She was correct all the time.
Contact the company and give them the lot# and all the 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 it's ingredients' origins.
The price of one of my son's products was so much higher than at home that I sent a picture of it to him to show him.He asked if I was still in the store and I said no.He was conscientious enough to know that the lid color belonged to another product and that someone was working that shift.He did this to make sure nothing else was wrong.
I contact the company when I run into a problem with food.Sometimes it is 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.They usually send a coupon for a free can when that happens.I'm with you, better safe than sorry!
We have a saying around our house, "when in doubt, throw it out", I think it kept us out of trouble a few times.
I would have called the company, but not with the "guns blazing, give me my money back" posture some here suggest.I would just ask them what you are seeing.You can decide what to do if you get a calm explanation.If they don't know what you said, then ask for a refund and switch to jarred olives.First, assume innocence!
I don't want to take a chance with my stomach.I throw it away if it looks weird, smells weird or tastes weird.I spend a lot of time with stomach problems.
It happened to me about 2 weeks ago.The first can was thrown away.It wasn't as bad when I opened another can.The olives had white stuff on top of them.I threw the white ones away.I threw them away.They were a store brand.I picked up a couple cans of olives.They were perfect when I opened them tonight.
There is a discount store in my town that sells olives.I threw them away and bought them elsewhere.
Throw!If there is mold, I don't like to waste.It is out!After my husband ate some lunch meat, I was like, "go ahead, but there is no way I would eat that!"I don't have to say it.The risk is never worth it.
I would either call the company or return them to the store.I would have my husband eat them if he wanted to.
Research showed that can looked ok.My first thought was congealed oil.Since he thought the olives were fine, I checked with the company.
I wanted to move on to my movie entertainment after reading most of the comments.I am not sure if anyone has said this, but judging by the comments I have read, probably not.We get the large jars of kalamata olives from COSTCO and since there are only two of us, they are opened and refrigerated for several weeks before finishing the jar.
I have taken the lid off a jar of olives and found a white-blue mold on top.This was opened for 2 weeks.I rinse the olives after I skim the mold off the top.I can't be the only one who experiences that from the lovely jars.
The new jar of kalamata olives had a white film on it.Remove them, rinse them and put them in a new jar.All good.The do has a slight bitter taste that white mold brings to cheese rinds.
I would tell the company what I found.They will need the data off the can to replace them.
I always write the manufacturer when something seems strange to me.They usually replace the items with coupons.
I've seen this before.I assumed it was oil.My olives were almost white.We ate them.No one died.
I would have contacted the company and told them what they had said.You could have gotten some free olive coupons.I had the same problem with dates.Dates of Medjool.I contacted the company and was told what I had seen was not mold.I wouldn't have eaten the olives until I heard from the company.
This is the same thing that happened to me.The brand is the same.Same date on the bottom as yours and 2 cans.I have no olives for taco night, so I might call the company on Monday.
I have it in two cans.I feel bad if it is normal and can be washed off, but I have never seen it before.