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Black Olives are bad?

post #1 of 33
Thread Starter 
I've heard that black olives aren't good for us.

Can anyone link to an article or site that explains why?

(I'm assuming it's because they're processed with lye, but is there more to it than this?)

Thanks!
post #2 of 33
:

I thought it was because unless they specify that they are tree-ripened, they are normally picked before they are ripe and "ripened" using formaldehyde. I may have that wrong though.
post #3 of 33
Quote:
Originally Posted by dogmom327 View Post
:

I thought it was because unless they specify that they are tree-ripened, they are normally picked before they are ripe and "ripened" using formaldehyde. I may have that wrong though.
OMG what?!?!?! DD eats them all of the time!
post #4 of 33
I don't *think* it's the lye that makes them bad, because all lye is is a strong base. It's aka sodium hydroxide, when it combines with an acid it reacts to form salt and water (type of salt depends on the type of acid).

Lye has a high pH (kind of like baking soda on steroids), but I'm sure they neutralize it before people eat it. Must be the formaldehyde, lol.
post #5 of 33
WHAT! Tell me it isn't so.
post #6 of 33
A Google search has yielded some information about chemicals being used to turn them black (ripen) artificially after picking.

http://en.wikipedia.org/wiki/Olive
http://www.olives101.com/2008/09/08/...in-the-market/
post #7 of 33
You have got to be kidding me!! I just half a jar of those little buggers. Jeez it seems like every food we have out there now is dangerous.
post #8 of 33
So I am assuming the "bad" black olives would be ones found in the cans sitting on the supermarket shelves? There appear to be at least some brands of black olives that are ok, such as these: http://www.tropicaltraditions.com/organic_olives.htm. That website indicates ferrous sulfate (a form of iron) is used to turn green olives black. Does anyone know if the olives you find in barrels at the store would be ok?
post #9 of 33
Does this include organic black olives? :
post #10 of 33
what about kalamata olives? I've never seen green version of those? or does this only refer to truely black olives, not brownish ones?
post #11 of 33
Yep, just the squishy flavorless black ones. Kalamata olives and others are really good for you. I can't remember all the reasons, but i saw a really interesting episode about olives by Alton Brown.
post #12 of 33
I might have to stick my head in the sand about this one. I just bought a ton of canned black olives and I love them. :
post #13 of 33
Quote:
Originally Posted by JElaineB View Post
So I am assuming the "bad" black olives would be ones found in the cans sitting on the supermarket shelves? There appear to be at least some brands of black olives that are ok, such as these: http://www.tropicaltraditions.com/organic_olives.htm.
I have a jar of these olives. They are not the same type of olives like you'd find on a pizza or in a can. They're a Kalamata type olive.

At this point I go with salt cured, oil cured or water cured olives and stay away from the lye cured. I've never been a huge fan of olives, though, so it's a minor change.

And olives will turn naturally black/dk purple on the tree. So the problem is not that they're black, it's how they're treated.
post #14 of 33
Dang it! I love popping open a can of olives and snacking on them!
post #15 of 33
Thread Starter 
Can anyone find a link that talks about formaldehyde being used on black olives?

I've been googling, and I can't find anything....
post #16 of 33
The Santa Barbara Olive Company makes really yummy RIPE green olives - they don't turn them black, but they tate just like black olives - better actually. The rub is they cost twice as much.:
post #17 of 33
Man, this blows. : Olives are expensive enough, I delighted in the fact that I could grab a small can and use in pasta salads, and taco salads for cheap. Oh well...I guess another thing to add to the list and just use the good ones for treats once in a great while. Makes me so sad though.
post #18 of 33
Quote:
Originally Posted by calebsmommy25 View Post
Man, this blows. : Olives are expensive enough, I delighted in the fact that I could grab a small can and use in pasta salads, and taco salads for cheap. Oh well...I guess another thing to add to the list and just use the good ones for treats once in a great while. Makes me so sad though.
I have looked a few other websites and it appears during lye-curing the green olives turn black if exposed to air, giving you the standard "California Black Olive". Some form of iron is added to stablize the black color in most of the canned olives. So I don't think these types of olives are as high a quality as brine-cured or oil-cured, or organic for that matter, it sounds to me as if they are not dangerous (the lye is completely rinsed out before eating and replaced by brine). I haven't found anything about formaldehye, other than what a poster here said.

If you want really natural olives, without really any processing I found this:
http://www.funkyraw.com/shop/index.p...roducts_id=250
post #19 of 33
Ok this is one of the BAD things about reading too much. LOL

Put olives on the list of foods I will no longer eat. Sniff. And they are totally a favorite.
post #20 of 33
What the hay?! No more monster fingers?
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