The scientists explained why you can’t buy fresh olives
We buy salted and canned olives, but why in the markets and shops you can’t buy fresh?
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Popularisers of science from the American chemical society in conjunction with the Studio PBS Digital Studios created a video in English, which debunks the myths about these fruits.
Fresh olives are not sold for one simple reason, says in the video. They just taste terrible: bitter and sticky.
Edible olives in pickled or canned form. Their long soak in water with different salt concentration. The whole process takes from 4 to 10 weeks. Olives gradually darken and become soft, and the bitterness and viscosity disappear.
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Another common myth is associated with the colour of olives. The fruits fallen from the tree are green, light brown or plum color. But the olives that we buy in jars, dark as asphalt.
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That olive paint, turning them into olives, no longer news. The question is: what is their color?
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Until the late nineteenth century olives were grown mainly for olive oil. But then the 56-year-old widow Freda Ehmann, which in California was at olive garden, began experimenting with the preservation of the fruit. After a few years she built a factory for processing of olives and began to receive orders from across America. The entrepreneur experimented with the recipe olives as long as they don’t get a dark color.
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According to an industry legend, olives become black due to the oxygen saturation. Contained in the olive antioxidant hydroxytyrosol reacts with oxygen, and olives darken. This is really happening, that’s just the olive in the end is spotted. This is the real olives.
To obtain a smooth black color, the olives add a coloring stabilizer — iron gluconate (or Е579). This information is indicated on the packaging of the product.
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