I left a bottle of garlic stuffed olives out overnight. Are these still safe to eat?
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1 Answer
Traditional pickles made with brine and vinegar are very hardy, and where used in the days before refrigeration to store food over many months
The secret is to only use a very clean utensil to remove a single daily portion from the main storage vessel, and otherwise keep the main storage vessel tightly closed and in a cool and dark location
With modern pickles, who knows? Read the side of the jar, if it seems to have a decent amount of salt and/or vinegar it should be just fine
If you haven't put dirty utensils or your hands in it, it will last a long time (weeks or months, depending on the ambient temperature level)
Otherwise, just keep them in the fridge :-)
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Since these olives are garlic-stuffed, a cited source might be more helpful. Commented Sep 28, 2012 at 1:21
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2Garlic can grow botulism but upon my own further reading, is more succeptable in a low-oxygen, low acidic environment such as olive oil. Commented Sep 28, 2012 at 7:30
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@Kristina Lopez Pickled olives have a pH around 4, (though some taste close to zero :-( ). Botulism is not common in all of the world, and can be in any food that has been near the ground– TFDCommented Sep 28, 2012 at 7:55
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1@TFD-because I'm curious by nature, I dug a little more and found this very informative article on botulism. Though I'd bet the OP's olives are OK, I feel better informed now! :-) fsis.usda.gov/FACTSheets/Clostridium_botulinum/index.asp Commented Sep 28, 2012 at 9:25