The scientists explained why you can’t buy fresh olives

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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Publication of Pinelopi Gogoulou (@pinelopis.world) Nov 25, 2017 6:46 PST

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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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Publish by Alexa Clark (@lexnger) on 21 Sep 2015 at 9:32 PDT

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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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Publication from Marije Passos (@marijepassos) 10 Oct 2017 9:48 PDT

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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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Publication of NOAN OLIVE OIL (@noaninsta) Sep 26, 2018 at 2:39 PDT

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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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Publication from the Brisbane lifestyle & Beyond (@bakersmithprojects) APR 18, 2016 4:46 PDT

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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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Publication from ACS Reactions (@acsreactions) 13 APR 2018 9:06 PDT

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See also:

  • How to distinguish the cheese from the cheese product
  • Mystery purple orange revealed Australian scientists
  • In Ukraine, we invented artificial fat

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