How long do Olives last in the fridge once opened?

Turning the range into a date

Olives (black and green) keep 2 weeks in the fridge once opened. Enter a day and each row becomes a calendar date, worked out in your browser.

Olives, from olive bar

• From purchase · in the fridgeUse by2 weeks after the day you bought it

Olives, black and green

• From purchase · in the pantryUse by12 months to 18 months after the day you bought it
• Once opened · in the fridgeUse by2 weeks after the day you opened it

Every storage figure the USDA publishes for this item

USDA FoodKeeper lists 2 kinds under Olives.

Olives, from olive bar

• In the freezernot recommended
• From purchase · in the fridge2 weeks

Olives, black and green

• From purchase · in the pantry12 months to 18 months
• Once opened · in the fridge2 weeks

Other foods on the same USDA shelf

• Hummus7 days in the fridge once openedcommercial (pasteurized, with preservatives) · up to 3 months in the fridge
• Canadian bacon10 days in the fridgesliced · up to 80 days in the fridge
• Commercial brand vacuum-packed dinners, with USDA seal2 weeks in the fridge
• Luncheon meat or poultry3–5 days in the fridge once openedpre-packaged · up to 2 weeks in the fridge
• Salami, pre-packaged, luncheon/deli meat3–5 days in the fridge once openedup to 2 weeks in the fridge
• Cooked rice4–6 days in the fridge

Food safety rules that apply to every food

• Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).
• Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F.
• Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer.
• Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
• If you're not sure or if the food looks questionable, throw it out.

Sources: FDA: are you storing food safely · FDA: safe food handling · USDA FSIS: safe defrosting.

Where these numbers come from

Every figure and note on this page is reproduced from USDA FoodKeeper as published; the calendar date is the only arithmetic, and it runs in your browser.

Source: USDA FoodKeeper, retrieved 1 September 2026. A figure that does not match the source? Tell us. How the site is built.

The answer at the top is for Olives, black and green, the kind this site shows first; every kind the USDA lists under this name is printed with its own figures.

USDA index terms: bar, black, green, olive

KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.