Category: Pantry
🤔 What Are Canned Olives?
Canned olives are the cured fruit of the olive tree, which have been processed and preserved in a can or jar, typically in a brine of salt and water. They are a versatile pantry staple known for their distinct salty, and sometimes bitter or buttery flavor, used as a snack, a garnish for cocktails, or an ingredient in salads, pizzas, and Mediterranean dishes.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened Canned Olives | Pantry/Counter | 1-2 Years |
| Opened Canned Olives | Refrigerator: 0-4°C (32-39°F) | 5-7 Days |
| Frozen | Freezer: -18°C (0°F or below) | 2-3 Months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Check the seal: Whether in a can or jar, ensure the seal is intact with no dents, leaks, or bulges.
- Note the variety: Choose based on flavor, from mild black ripe olives to pungent Kalamatas.
- Consider the pit: Pitted olives offer convenience, while unpitted olives often have a firmer texture and better flavor.
Appearance
Olives should be plump and have a uniform color according to their type (e.g., deep purple-black, consistent green). Avoid jars where the olives look shriveled or the brine is excessively cloudy.
Smell
Upon opening, they should smell briny and characteristic of the olive type. Any rancid, soapy, or fermented odors indicate spoilage.
Texture
The texture should be firm to the bite, not mushy. The flesh should come away from the pit (if present) cleanly.
Common Varieties / Types
The world of olives is vast, with many varieties available in cans or jars.
- Black Ripe Olives (Mission): Mild, tender, and less salty, these are a staple on pizzas and in American-style salads. They are picked green and cured in an oxygenated brine, which turns them black.
- Manzanilla: A popular Spanish green olive, often stuffed with pimento. They are crisp and have a slightly smoky, almond-like flavor.
- Kalamata: A large, dark purple Greek olive with a rich, fruity flavor. They are typically preserved in wine vinegar and/or olive oil.
📅 Seasonal Buying Guide
North America (USA/Canada)
Canned and jarred olives are available year-round with no seasonal price changes. California is a major producer of black ripe olives, which are harvested in the fall for year-round processing.
Europe
As the heart of olive production (Spain, Greece, Italy), Europe has a constant and varied supply of canned olives available throughout the year.
Australia/New Zealand
Olives are available consistently year-round, with a growing local industry supplementing a wide range of imported European varieties.
Tropical/Subtropical Regions
Canned olives are imported and widely available in supermarkets year-round, serving as a key ingredient in many fusion and Mediterranean-style dishes.
❄ STORE FRESH: Storage Guide
- Unopened: Pantry for 1-2 years.
- Opened: Refrigerator for 5-7 days.
- Ideal Temperature: Cool, dark pantry below 29°C (85°F); refrigerator at 0-4°C (32-39°F).
Storage Method Details
Pantry: Store unopened cans or jars of olives in a cool, dark place. This prevents the degradation of flavor and texture that can be caused by exposure to heat and light.
Refrigerator: Once opened, olives must be stored in the refrigerator. To maintain freshness and prevent them from drying out, ensure they remain fully submerged in their original brine inside a non-metallic, airtight container.
Pest Prevention
Wipe jars and cans clean to prevent attracting pests like ants. A tightly sealed container in the refrigerator is the best way to keep opened olives fresh and safe from contamination.
The high-salt brine in which olives are packed creates a high osmotic pressure environment, which is inhospitable to many spoilage microbes. This powerful preservative action, combined with refrigeration after opening, ensures they stay safe to eat for an extended period.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once opened)
Understanding Food Safety Rules
The most critical safety rule is to discard any can or jar with a broken seal, bulge, or signs of leakage, as this poses a risk of botulism. After opening, olives should be refrigerated within two hours to prevent the growth of spoilage organisms that can tolerate salt, such as certain molds and yeasts.
Reheating Methods
Olives are typically served cold or at room temperature, but can be gently warmed.
Microwave
Not recommended, as it can make their texture rubbery and unpleasant.
Air Fryer
Toss drained olives in a little oil and air fry at 200°C (400°F) for 5-8 minutes. This creates a crispy, concentrated, and delicious snack or garnish.
Oven/Toaster Oven
Warm olives can be made by baking them in a small dish with olive oil, herbs, and citrus peel at 190°C (375°F) for about 10 minutes.
Stovetop
Gently warm olives in a skillet with olive oil and aromatics like garlic or rosemary over low heat. This is a great way to prepare them for an appetizer plate.
Date Labels Explained
The “Best By” date on canned olives indicates peak quality, as guided by the FDA. Due to their high salt content and sturdy nature, they are generally safe to eat well past this date if the seal is intact, though the texture may soften over time.
Allergen Information
- Contains: None of the top 9 allergens.
Allergen Handling & Prevention
Olives are not a common allergen. However, stuffed olives may contain allergens like nuts (almonds), dairy (cheese), or wheat, so it is crucial to read the label of any filled variety.
⚠ Special Safety Considerations
The high sodium content of most canned olives is a primary consideration for those on a salt-restricted diet. Rinsing the olives in cool water before use can help to remove some of the excess surface salt.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Olives can be frozen, but their texture will become significantly softer and more watery upon thawing. This makes them unsuitable for snacking but still acceptable for use in cooked dishes like sauces, stews, or tapenades.
To freeze, drain the olives well and place them in a single layer on a baking sheet to flash freeze. Once solid, transfer them to a freezer-safe bag or container.
Recommended Thawing Methods
Thaw frozen olives in the refrigerator for several hours. They can also be added directly from the freezer into a hot sauce or stew.
Not Recommended
Do not thaw olives at room temperature. Microwave thawing is also not advised as it will cook them and further degrade their already compromised texture.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Monounsaturated Fats, Sodium
- Good source of: Vitamin E, Iron, Copper
Canned Black Olives (drained)
- Calories: 115 kcal
- Protein: 0.8g
- Fat: 10.7g
- Carbohydrates: 6.3g
- Fiber: 3.2g
Canned Green Olives (drained)
- Calories: 145 kcal
- Protein: 1.0g
- Fat: 15.3g
- Carbohydrates: 3.8g
- Fiber: 3.3g
Key Nutrients & Their Benefits
- Monounsaturated Fats: Olives are a great source of oleic acid, a healthy fat that has been linked to reduced inflammation and a lower risk of heart disease.
- Vitamin E: A powerful antioxidant that helps protect cells from oxidative damage.
- Iron: Important for the formation of red blood cells and the transport of oxygen throughout the body.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Olive trees are very hardy and drought-resistant, making them a relatively sustainable crop, especially in their native Mediterranean climate. The canning and jarring process preserves the olive harvest, preventing spoilage and reducing food waste.
Supporting brands that use traditional farming methods can be more environmentally friendly. Glass jars are easily recyclable and reusable.
🔄 Substitutions & Alternatives
In many dishes, capers can provide a similar briny, salty punch. Pickled artichoke hearts can also offer a savory, tangy element to salads and pasta dishes.
The type of olive can often be substituted for another, for example, using Kalamatas instead of black olives will simply result in a more robust flavor.
🔪 Recommended Tools
A can opener or jar opener is essential. For storing leftovers, an airtight glass jar is ideal for keeping the olives submerged in their brine in the refrigerator.
💡 Pro Tips
♻ Waste Reduction
Never throw away the olive brine. It can be used to add flavor to marinades, salad dressings (in place of some of the vinegar), or to add a salty, savory note to the water used for boiling potatoes or pasta.
❓ FAQ
A: When kept submerged in their brine and refrigerated in a sealed container, opened olives will last for 5 to 7 days, and sometimes longer.
A: The color depends on when they are harvested. Green olives are picked unripe, while black olives are picked when fully ripe. Canned black ripe olives, however, are picked green and turn black through an oxidation process during curing.
A: It’s a matter of preference. Rinsing can reduce the sodium content and wash away some of the “canned” flavor, which is desirable in some recipes.
A: It is often harmless Kahm yeast, which can be skimmed off. However, if there are any fuzzy, colored spots (mold) or an off-smell, the entire batch should be discarded.
A: Botanically, olives are a fruit, specifically a type of drupe, like peaches and cherries.
A: Yes, but their texture will become soft and mushy after thawing. They are best used in cooked sauces or spreads like tapenade after being frozen.
A: Yes, they are a good source of healthy monounsaturated fats and antioxidants like Vitamin E. Their main drawback is their high sodium content from the brining process.
A: Small amounts are safe and sometimes used in cocktails like a Dirty Martini. However, it is extremely high in sodium and should be consumed in moderation.
A: Cans are opaque and protect against light, but jars allow the consumer to see the product. Both are safe and effective packaging methods.
A: “Pitted” simply means the stone or pit has been removed from the center of the olive for convenience.