Hey Tildes food crew!

I made some olives 3 years ago and kind of a "set it and forget it" situation. And well, I forgot them for too long. It's been 3 years now and I've only found them because I was looking for jars for a new batch. I opened them up and didn't hear any "hiss", they smell good, there is no sign of mold (on the 2 good ones I'm keeping, we did lose one jar to mold), and I did a small taste test and they tasted olive-y and good. They have been in a cupboard for the entire time and I'm happy to share the recipes if that is helpful. The olives in each were slit to facilitate faster edibility. They both have a 5% brine, one with red wine vinegar and the other with balsamic vinegar.

I know we have quite a few crafty, homesteady, foody folks here and would appreciate any advice you can provide! Just making sure they are still safe to eat! Thanks!

I know it sounds like a weird question to ask, but I feel like everyone is much more likely to be cooking at home at the moment.
I know that Bon Appetit gets a lot of love around here and there’s been a few times where I’ve just watched one of their videos and said, “That looks good...I should just make that for dinner tonight. I’ve got the time!” I did that a few days ago with their Lamb Dumpling recipe and it came out amazing.

I’m currently using my leftover lamb and pork mixture to make a rice dish.

I’ve also been working on perfecting my cast iron pizza cooking skills.