Should I be concerned about a tiny black bit in my olive oil? I thought maybe something fell into it or perhaps it's a bit of olive sediment. It looks like a very tiny flake of something the size of a tiny bit of dried herb. Is that a problem? I keep thinking that anything left in oil is a bad thing food safety-wise.
As per your additional comment it's very probably a slice of olive skin and as high-quality olives are preserved in virgin olive oil, this will most likely not make any difference to the food safety nor taste of your product.
Having said that, without a biochemical analysis of the speck we cannot be 100% sure and it could be a speck of Black Nightshade, but the odds against that are enormous.
Though not zero...