food-safety Olives as an ingredient

[Derweazel]

So I have been playing around with a couple sauce ideas and one I have uses kalamata olives. My question is, since olive oil or oil in general in a shelf stable sauce is a place for nasties to grow, would the same hold true for whole olives as an ingredient blended in? Or, is it just the hydrophobic nature of pure oil that causes the issue? Would you do anything to the olives before putting them in a sauce?

 

[dragonsfire]

I blitze them in and store in fridge, thats it, I do soak them in natural ACV sometimes first. I tend to use allot of ACV, I find it does stabilise and last longer.
Commercial use, that a dif animal.

 

[The Hot Pepper]

You can buy the Divina brand in water.

 

[Derweazel]

You can buy the Divina brand in water.

Thank you I will look into that, Would the olive itself make the sauce less shelf stable though?

 

[The Hot Pepper]

Nope