Best Practices

olives

Dear Customers,

It has come to our attention that many of you have been concerned regarding the white crystalline substance that forms once the olives are opened.

The salt is in solution in the brine and once the concentration levels change, the salt precipitates into the crystals that you see in the container. Please be assured that the white substance is not mold, fungus, or bacteria of any kind.

You can address the issue in several ways: you can choose to simply discard the original water, rinse the olives in regular tap water end enjoy them; You can also choose replace/par-fill the original water with regular tap water. Please be assured that there is nothing wrong with the olives, what you’re observing is a simple natural, chemical process that happens if you leave the open container in the original water for a long period of time. This reaction is due to the fact that the olives are preserved with salt and eventually salt tends to come to the surface.

Please let us know if you have any additional questions.

Best Regards,
Bel Frantoio Staff