We are doing a twice- a -century refrig purge today. I have a cup bin of lucs olives that have a whitish 'frost' or 'mold' caste to them (no fuzziness, just a caste.) They are not in oil and they have their pits. They taste fine. I can't imagine olives ever getting moldy, with all that salt in their prep. Anyone have thoughts ? (This is probly irrelevant, but they came from a very reputable store.) Thk you.