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If the olives have been refrigerated during those two weeks and have not been contaminated with dirty fingers or utensils, they should be safe to consume.
Realize that the pH of green fermented olives is usually at a level low enough to prevent the growth of pathogens. Black or ripe olives are processed differently and generally have a higher pH and don't have the protection of high acidity.
Wiki User
∙ 7y ago
Wiki User
∙ 9y agoAbsolutely not unsafe, as olives are typically preserved in brine.
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What are auxiliary labels?
Exired two weeks after opening
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Expires two weeks after opening.
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