I have another question about stability of preserved foods. Manzanilla olives stuffed with pimento, to be precise.

I found a jar of olives in the refrigerator. It seems to be still vacuum-sealed. The best-before date on the lid is ... May 2016.

We must have brought it with us from Ottawa in 2017. I think it has been in the fridge since the visit of my martini-loving sister-in-law in 2018. Deb is the only martini-fancier among the people for whom I make cocktails, and if it's still sealed she must have chosen another tipple.

Opinions, please. Should I pitch the olives, or might they be safely eaten? When I have regained my olfactory sense, of course.

Or maybe I should eat them now, while everything tastes of nothing?