Our FAQ page is constantly evolving. If you don't see an answer here, please Contact Us. We'll respond and add your question to the page.
We typically ship orders within 1-3 business days of receipt, however with longer holiday transit timeframes nationwide, some orders may be held until the following week to prevent your order from sitting at a carrier facility over the weekend.
If you’re ordering to have Olive My Pickle on your holiday table or to give it as a gift, please place your order by 12/12 to ensure a timely delivery.
Sort of. We pack your order inside a thick, compostable, insulated mailer with ice packs. This gives your goods a day or two of additional coolness while in transit. It is not necessary for ferments to ship at refrigeration temperatures, encased in styrofoam with dry ice.
Yes! 100% of our products are officially Whole30 Approved. Learn more at Whole30.com.
The Whole30 program is like a reset button. It's 30 days of elimination of common trigger foods followed by a reintroduction phase. This reset can reduce inflammation, promote hormonal balance, and improve gut health. All of our products are Whole30 approved, so they can be enjoyed during your 30 day reset. You can learn more about Whole30 here.
We mark our products with an expiration date approximately 6 months from the date it is packaged.
Yes, our products are Certified Kosher by Rabbi Yaakov Fisch of the Etz Chaim Synagogue here in Jacksonville, Florida. The certification is available here.
If you live in NE Florida, come see us each weekend at Riverside Arts Market or the St. Augustine Amphitheater Farmer's Market each and every Saturday. You can also place an order for Local Pickup.
Yes! You can find a listing of the retailers we sell to on our Where To Buy page. Please note that because these are independently run businesses, we have very little control over the breadth of product selection and real-time inventory levels on the shelves. You may want to call ahead of your store visit to see that the items you're looking for is in stock.
Online we accept all major credit/debit cards (MC, Visa, Discover, Amex) and Paypal. At farmer's markets we accept cards, cash and SNAP tokens.
Choose items to add to your cart and go to Checkout. At Checkout you'll select 'Local Pickup' and pick your date and time. Your order will be in the fridge right by our front door, its self access.
Because we are a working factory, with production quotas and daily deadlines, we ask that you order online and select Local Pickup. This allows us to plan for the production and packaging of your order and you will not have to wait. The Local Pickup option is a win-win solution: you can walk in and pick up your order and we can plan for this.
Yes, our subscription plans include free products, equal to a 15% discount. Subscription is ideal for people who are ordering monthly anyway, and who want to save time and money by automating their orders.
The Pickle Factory
Our address is 5913 St. Augustine Road in Jacksonville, Florida 32257. (Please note we are NOT located on OLD St. Augustine Road.) Nearest cross street is University Blvd. When heading north (towards downtown), we are on the right, about 1/8 of a mile past the Goodwill and across the street from Publix. There is a storefront facing the street with a Grabber Construction sign, head down that industrial parking lot, look for the green door on the right hand side.
Not generally. We do not have an open-door policy for tours nor can we accommodate drop in requests for impromptu tours. We're a working factory with production quotas and daily deadlines. For school groups and educational tours, please contact us at firstname.lastname@example.org.
Is This Normal?
First, DO NOT throw away your order if the ice packs are melted or the products aren’t cool. The insulated packaging has kept the ferments “cool enough” in transit, giving your goods an additional day of coolness once they have shipped.
Fermented products can be safely transported unrefrigerated and can stay out of refrigeration for several days with no impact on food safety. There is no danger of spoilage or harm to the products within standard transit times. They are similar to red wine in this way, which when opened can be stored on the counter at room temp for several days. Recall that fermentation was the preservation method of our ancestors for thousands of years before refrigerators existed.
A normal result of moderate temperature fluctuations in transit is that the fermentation process may resume, causing the product to “wake up.” This can mean the creation of C02 gas which may cause a pouch to puff. A newer ferment, and especially a cabbage-based ferment, is extra lively and may be very gassy. Action Step: Poke a small hole and squeeze the gas out (it has to go somewhere.) If you don’t, the package will eventually burst and leak.
Leakage isn’t common, but it qualifies as a “normal” occurrence because the products contain liquid. The product is perfectly safe to consume, they are still preserved. Action step if an item leaks: First, give your product a rinse. Second, transfer the veggies to an alternate container and make replacement brine (1 cup water: 1 teaspoon of salt/or to taste.) Eat and enjoy!
Although uncommon, one behavior of live, fermented food is the formation of kahm yeast which can form when oxygen is exposed to ferments. Kahm yeast is completely harmless, you can spoon or rinse it off and continue to enjoy your products. Kahm yeast is literally part of life and not an indication of a defect in the products.
Yes. Cloudy, white brine is a sign of fermented pickles. Sometimes that brine will ‘settle’ when a product sits on the shelf. You’ll need to turn the package in your hand to redistribute the cloudiness.
Density of brine varies from batch to batch. When we package products in the OMP Kitchen, we attempt to maintain the same consistency of brine thickness when packaging, but sometimes the brine can run dense. You can cut your brine with salt water to thin it out and continue to enjoy your pickles.
To reduce the saltiness of any product, simply drain out a portion of brine and replace with filtered water. Osmosis will remove the salt and balance the salinity within a day or so. The amount you drain out depends on how “too salty” you deem the product. Start conservatively so you don’t drain out too much and blanch the flavor. (If this happens just add salt back in.)
Lactobacillus bacteria will remain live in temperatures ranging from below freezing up to 143 degrees F (in fact the temperature to pasteurize a food is 144 degrees F, which kills bacteria.) For temperature context, “lukewarm” is ~95 degrees F and a hot bowl of soup is 180 degrees F. Fermented foods occupy a fascinating middle ground between shelf stable goods and items that “Must Stay Refrigerated.” If your products arrive at room temp or warm, they are JUST FINE to consume and yes, they are still live and probiotic. Placing them in the fridge upon arrival will halt any fermentation that’s resumed during transit.