Honorary turk
Fun fact: “Black olives, though labeled as “ripe” on supermarket cans, actually aren’t: these, a California invention, are green olives that have been cured in an alkaline solution, and then treated with oxygen and an iron compound (ferrous gluconate) that turns their skins a shiny patent-leather black.”
https://www.nationalgeographic.com/culture/article/olives–the-bitter-truth
What in the goddamnolivefuckery did I just read … thx, I hate it.
(fascinating read tho, actual thx for sharing)
It’s also the only food where ferrous gluconate is allowed to be in, at least in Germany (and EU I guess). For everything else it’s forbidden.
Actual black olives exist, but they’re expensive.
Actual black olives exist, but they’re expensive
😦
What have I been buying from Del Monte for ~$4?
Green olives that have been artificially blackened.
Reverse-greenwashing.
If so they are real olives, not whatever everyone is talking about.
They’re also not called black olives, though. If that’s what they meant, those are natural.
What the fuck.
It’s worth noting that there are naturally occurring “black” olives, but they tend to have a sort of purple hue, there are also sun dried black olives that are kind of wrinkly.
But those ink black ones you get on pizzas? Nah.
Those fake ones are my favorite haha. Used to get scolded cause I’d eat the whole can on thanksgiving lmao
Their first mistake was telling that to their Lyft driver.
So can I. It’s just that they’re… Expensive :(
