Beware of black olives that you buy in supermarkets! Some industrialists do not hesitate to sell you “false”, which are actually obtained by a learned chemical transformation which is not natural.
The olives, these Mediterranean berries, have long been the stars of aperitifs and southern dishes. Summer salads, pizzas or tapenades, there are absolutely everywhere. Green or black, there are a multitude of varieties. But behind this taste pleasure hides a less brilliant reality.
It turns out that some black olives that we consume are not as natural as they seem. An unknown industrial practice consists in artificially transforming green olives into black olives by chemical processes. This method, although legal, is no less deception!
Originally, the black and green olives came from the same tree, the olive tree, but they are harvested at different maturation stages. To put it simply, all the olives are initially green. It is only as they maturation that they take on a darker shade, turning from green to black. The green olives that we eat are therefore picked before maturity, while they are still young and firm, unlike black olives.
Finally, that is in theory. Because the black olives found in the trade are not always picked up in full maturity, contrary to what their appearance might suggest. To meet growing demand and accelerate production, some manufacturers use a particular technique. Olives, green and immature picked, are first immersed in a soda or potash solution in order to eliminate their bitterness and improve the texture of their flesh. Then, they undergo a ferrous gluconate bath (E579), an additive which, by oxidation, gives them a uniform black color. This is all the benefit for manufacturers, who then manage to do in a few days what nature does in several months.
Except that these olives have nothing to do with the mature fruit slowly on the tree that we believe to buy! This process, although safely proven for health, alters their taste and texture, sometimes making them rubbery and less tasty than their counterparts that we like so much to taste. Not to mention that all these chemical treatments destroy the majority of components beneficial for the health contained in the olive (polyphenols, etc.) …
To locate these false black olives on the shelves of supermarkets, just check the presence of the mention “candied black olives” or ferrous gluconate (E579) in the list of ingredients. On the contrary, natural black olives must bear the mention “Naturally matured black olives” Or “Picked up at full maturity”. The appearance of the fruit can also be a good indicator. The real black olives are old and all cracked, generally with a less uniform color. They can also present shades of brown or purple, unlike artificial black olives which are of an intense and homogeneous black.
To be sure you have quality black olives, it may be advisable to look at their origin. Indeed, olives from regions renowned for their olive production, such as Greece, Italy or Spain, are often much better. Finally, opting for organic certified olives is a good way to ensure that they have not been treated with synthetic chemicals during their culture or transformation. You know what you have to do next time you go shopping!