I left a bottle of garlic stuffed olives out overnight. Are these still safe to eat?


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 :-)

  • Since these olives are garlic-stuffed, a cited source might be more helpful. – Kristina Lopez Sep 28 '12 at 1:21
  • @Kristina Lopez Why? What's special about garlic stuffed? – TFD Sep 28 '12 at 2:48
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    Garlic can grow botulism but upon my own further reading, is more succeptable in a low-oxygen, low acidic environment such as olive oil. – Kristina Lopez Sep 28 '12 at 7:30
  • @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 – TFD Sep 28 '12 at 7:55
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    @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 – Kristina Lopez Sep 28 '12 at 9:25

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