AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I bought a jar of olives a few months ago. I just noticed that they have a ring of white around the top of the liquid they are in. They also have added habanero hot peppers that came in the product. Do you know what the white is and I suppose I should throw them away...what do you think? Thank you very much.
Answer Hi Donna,
I assume you've had this jar in the refrigerator -- correct? If so, the white is probably solidified fat from the olives.
If this is an unopened jar of olives -- I don't know what could be causing the ring. I would suggest that you contact the manufacturer/packer for an explanation and suggestion on what to do with the product.
FYI -- Unopened cans and jars should be stored in a cool, dry place up to one year. Once opened, canned olives should be removed from the can to a glass container and covered in the canning brine. Refrigerate and use within two weeks. Bulk olives in oil should be stored in the refrigerator, where they will last for up to two months. Discard any that become soft.
