Content
- Why producers often dye olives black - and how to expose this sham
- Black olives contain more unsaturated fatty acids
- Why producers dye olives black
- Colored olives not harmful to health
- How to distinguish colored olives from ripe ones
- Tips & Tricks
Why producers often dye olives black - and how to expose this sham
Green olives are immature, black always ripe? Basically, this statement is true, because ripe olives are always dark, often eggplant color to black blue. Green olives, on the other hand, are always harvested immature. But beware: straight black olives from the tin in most dyed - that saves production costs and drives up prices.
Black olives contain more unsaturated fatty acids
Green and black olives are not different varieties but different levels of ripeness. The more mature an olive, the darker and softer it becomes - and the milder and more aromatic its flavor. On the other hand, green olives taste rather tart and their pulp is firmer and juicier. However, green and black olives differ not only in appearance and taste, but also in their nutritional value. Mature olives contain much more oil than immature ones, which on the one hand make them more valuable for a healthy diet, but on the other hand also make them more calorific. By comparison, 100 grams of green olives contain on average about 140 kilocalories, while bringing the same amount of black olives to about 350 kilocalories.
Why producers dye olives black
Many consumers appreciate the milder taste as well as the higher health value of black olives and therefore prefer to buy them. However, the harvest of ripe olives is not easy, and the farmer must not miss the right harvest time. While green olives - which are very firm - can simply be shaken by the tree, the soft black ones must be picked by hand with difficulty. This costs time and money. For this reason, many olive growers simply dye green fruits in black in order to satisfy demand. According to the current laws, dyeing is legal and does not have to be labeled separately.
Colored olives not harmful to health
Green olives are stained black with ferrous gluconate or ferrous lactate. These iron salts are derived from conventional lactic acid and are considered to be non-hazardous. However, colored green olives do not taste like sun-ripened black olives, but simply for what they are: green olives. Ergo are colored olives tart and firmer in taste than the ripe harvested oil crops.
How to distinguish colored olives from ripe ones
Tips & Tricks
If you would like to grow an olive tree yourself, then just bring a fresh (ie not pickled or otherwise preserved!) Fully ripe black olive from your next trip to the Mediterranean. However, seeds are also available from specialist retailers.