Olives are a beloved ingredient around the world, adding flavor and texture to dishes like pizza, pasta, salads, and more. You’ve likely noticed that when you open a jar of olives, some float at the top while others sink to the bottom. This can lead to the question – should olives float or sink in the brine? There are actually a few factors that determine whether olives will float or sink.
Why Do Some Olives Float?
There are a couple main reasons why some olives float to the top of the jar:
Gas Pockets
During the curing and fermentation process, gases can get trapped inside the olives. These gas pockets cause the olives to become more buoyant, allowing them to float. This is more common in green unripe olives than black ripe olives. The green olives are harvested earlier before fully ripening, so they retain more gas pockets.
Oil Content
The amount of oil in an olive impacts its density and buoyancy. Olives with higher oil content tend to float more. Ripe black olives often have more oil than unripe green olives, so you may notice more black olives floating. However, olive variety plays a role as well.
Why Do Some Olives Sink?
On the other hand, there are a few reasons why some olives sink to the bottom of the jar:
Less Gas Pockets
If an olive contains fewer gas pockets, it will be denser and more likely to sink. This is more common in ripe black olives. As the olives ripen, the gases escape, making the olives heavier.
Lower Oil Content
Olives with less oil content tend to sink more. Some olive varieties and unripe green olives have lower oil content, increasing their density. The water content is higher, making them heavier.
Brine Density
The density of the brine also impacts olive floating. A very salty brine will be denser and cause more olives to sink. On the other hand, a less dense brine will allow more olives to float.
Does It Matter if Olives Float or Sink?
So should olives float or sink? Does it really make a difference? For the most part, olive floating doesn’t have a major impact:
Taste
There is no significant difference in taste between floating and sinking olives. Both can provide the classic olive flavor.
Quality
The fact that some olives float doesn’t necessarily mean they are spoiled or inferior quality. As long as the jar was properly processed, the brine level is adequate, and there is no foul smell, the olives should be perfectly safe to eat.
Ripeness
While floating olives may indicate more gas pockets or oil content, this isn’t a foolproof sign of ripeness. You can find both ripe and unripe olives that float or sink. It’s not a reliable indicator.
Safety
There are no safety issues with eating floating olives. Historically, there was concern about “floaters” being lower quality, but modern processing methods and regulations have made this a non-issue. As long as the olives were packaged properly, both floaters and sinkers are safe to enjoy.
Best Practices for Olives in Jars
While olive floating isn’t a major concern, here are some best practices for enjoying olives in jars:
Look for Proper Brine Coverage
The brine should fully cover the olives throughout the jar. It’s normal for some olives to poke out a bit after opening, but the brine level shouldn’t fall below the top layer of olives before serving.
Store Sealed Jars Properly
Keep unopened jars of olives in a cool, dark place like a pantry. Refrigerate opened jars and use within a few weeks. The key is limiting light and temperature fluctuations.
Scoop Olives Out Cleanly
Use a clean utensil each time to remove olives. Don’t place the utensil back into the jar after touching food to avoid contamination.
Watch for Signs of Spoilage
Discard olives if you notice a mushy texture, foul odor, mold, or very cloudy brine. Trust your senses to determine if olives have spoiled.
Avoid Cross-Contamination
Be careful that olives or brine don’t touch other foods that don’t require refrigeration. Keep olives and brine away from produce, doughs, batters, etc.
Keep Leftovers Refrigerated
Only keep leftover olives at room temp for up to 2 hours. After that, promptly refrigerate or discard. Don’t leave olives unrefrigerated for prolonged periods.
Frequently Asked Questions
Still have questions about olives and why they float? Here are answers to some common olive FAQs:
Are floating olives bad?
No, floating olives are not bad or unsafe to eat. Olive floating is normal and does not indicate spoilage. Both floating and sinking olives can be high quality.
Can olives last unrefrigerated?
An unopened jar of shelf-stable olives can be stored at room temperature. However, refrigeration is best after opening to maximize freshness.
Do olives need to be fully submerged?
Yes, proper olive storage requires the olives to be fully submerged in brine. Exposure to air can cause faster spoilage.
What causes white spots on olives?
White spots on olives are typically caused by oxidation, not mold. Slight oxidation can happen if olives are exposed to air but it does not make them unsafe to eat.
Can you eat olives past the expiration date?
It’s best to discard olives if they are past the expiration date on the jar. The olives are likely to have lower quality and shorter freshness at this point. Expiration dates account for opened jars in the fridge.
Is it better to store olives at room temperature or refrigerated?
Refrigeration is ideal for preserving freshness and flavor of opened olive jars. Store unopened jars at room temp, then refrigerate after opening.
The Verdict on Floating Olives
Olives may naturally float or sink in the jar brine based on gas pockets, oil content, and brine density. A few floating olives are not a cause for concern. As long as the olives were processed and stored properly, both floating and sinking olives are perfectly safe and delicious to eat. Focus on enjoying their iconic flavor on pizzas, in tapenades, over salads, and anywhere else you love olives!