> I really like Kalamata olives.  I recently bought a jar of those, pitted.
> They are in red wine vinegar and olive oil.  They also say to refridgerate
> after opening, and I did so.
> 
> After getting them out of the fridge for the first time, I noticed that
> they do not look near as appealing as they did when I first opened the jar.
>  I guess the best way to describe it is that the vinegar/oil mixture looked
> like it had congealed in the cold.
> 
Olive oil solidifies in cold temperatures.  That's what you were seeing. 
Not a big deal; it just doesn't look pretty. Keeping them at room
temperature?  Never tried it, but I can imagine them spoiling more quickly.  On the
other hand in the right mood they d