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!

Heya! So I've got a new fridge, a GE GTS22KGNRWW 21.9ft³. Skipping over the fridge water line bursting and causing thousands of dollars of damage followed by the fridge crapping out, we're just trying to make sure the fridge is OK before the warranty expires and because we have a baby in the house.

The ambient air was still above 41°F a few hours after we got it, so I cranked it to full blast and put a glass of water in to have a better testing point. The ambient air has been fluctuating between like 39-44° F and the water glass measured between like 39.0°-41.0° F after about 24 hours with occasional use. I know I'm worrying because the last fridge just crapped out and spoiled a ton of food, and I know opening the door always causes it to drop (which I'm obviously doing to test it), but it seems kind of high to me for a brand new fridge if 41 is really the upper limit. Is this an acceptable range, or should we ask for someone to come out and look at it?