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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.

  • Could be a bit of olive. Can you edit your question and add a picture??? ;-) – Fabby Sep 20 '18 at 20:46
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    @Fabby it's so tiny it might not show up in a picture, it's smaller than a sesame seed but thin like a herb. Does it matter if there is a tiny bit of olive left in oil? – padma Sep 20 '18 at 21:26
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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...

  • Thank you @Fabby. I was thinking more in terms of how garlic, etc. shouldn't stay in oil. But tiny olive bits are okay it seems? – padma Sep 20 '18 at 22:36
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    @padma Yes, indeed. – Fabby Sep 20 '18 at 22:53

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