Why is there a white film on the top of my olives and tapenades?

Our olives are organic and natural without the use of preservatives/Chemicals, we use a touch of vinegar and a pinch of salt to preserve the olives, which is the traditional recipe. The olives continue to ferment and the substance referred to as Mother, is a harmless residue that forms on the olives when the vinegar in the brine mixes with oxygen (oxidation) It is NOT mould. Simply remove the milky substance with a spoon or spill it out and the olives are good for consumption.