When stored properly, cured olives can last for six months or longer.
Salting is one of the oldest methods of preserving food. It also makes olives taste great with salt-cured meats like charcuterie. Storing salt-cured olives in the refrigerator is typical for varieties purchased from the olive bar at gourmet grocery stores, but be sure to add some brine to your container before you leave the store if you want the olives to last several months. Unrefrigerated, olives can also last up to six months, provided they are completely submerged in their brine, in a covered container, and kept out of direct sunlight.