mold on curring olives

[califgirl]

I have been curring olives in salt water since the fall of 2011.  Last year I changed the salt water monthly and had no problem, this year I have not changed the water and I have mold on the top of the water, it is grey and slimmy.  I tasted one and it tasted fine is it ok to eat and continue to store?

[Claude]

Hi CalifGirl and welcome in our forums 

From my experience, I believe that what you have is just the salt doing its job as, a natural barriers protecting the Olives, if you shake your pail/tub or whatever contenant you're using, I'm pretty sure that you'll have the "grey mold" dissolved in no time.

I hope this help

C

[bombgames01]

  To salt cure ripe olives:  Use small unbruised black
   or purplish-black olives.  Cover bottom of clean
   slatted wooden box (such as a fruit lug or a flat
   rectangular basket with a double layer of cheesecloth.
   Rinse olives in cold water and put a layer on bottom
   of box. Cover damp olives with a layer of uniodized or
   pickling salt. (For each pound of olives, you'll need
   at least a pound of salt for the monthlong process.)
   Repeat layering olives and salt, then cover the entire
   batch with a final layer of salt and another piece of
   cloth. Set box into a tray or cardboard box so that
   the liquid that seeps out will not stain the
   countertop or floor; store in cool basement or garge
   and let stand one week.