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You eat with your eyes – whether in Greece or at home! And the hungry eye likes it varied. There is a lot of colorful variety in the world of olives. From green to violet to black, the treasures of the south cavort on the tree , in the salad or sometimes on the pizza. But how do the different colors come about? Anyone who thinks it's all about different varieties needs to brush up on their kitchen Latin. Because many black olives are actually still green behind the ears. So what's the deal with the black-colored olives?
An olive needs a lot of sun to develop its unmistakable taste. At first it is still green and firm, but the longer it is allowed to mature on the tree, the darker and more aromatic it becomes. If you want to offer your customers both green and black olives, you have to harvest them several times a year at harvest time - and that costs money.
The long ripening process also causes the olives to become softer and therefore more susceptible to damage or pests. At this stage, the olive grower has to pick and sort them largely by hand. Also when processing the olives, the firm, green ones have an advantage . Many olives are pitted and some of them are also stuffed with peppers, almonds or anchovies. This procedure can only be survived with a "thick skin" and particularly ripe fruits often burst. The solution of some manufacturers: For a simple and inexpensive production, they harvest the olives green and color them black without further ado. So they also grab the fans of black olives as customers - at least at first glance.
Are olives dyed black unhealthy? No, the additives are neither prohibited nor harmful to health. The color does not change the taste either. However, it is and will always be green olives that are sold under the black flag. Their aroma is not as mild and fruity as that of naturally ripened black olives . The bottom line is that there is nothing wrong with buying olives that have been dyed black – but there is also nothing in favor of it!
MANI Kalamata olives are naturally dark, but never black in color
Are there any indications that you can tell at first glance whether an olive is really black or just in black undercover look? Regulation (EC) No. 1333/2008 stipulated that the use of “dyes” must be indicated in the table of contents. If iron-II-gluconate (E579) or iron-II-lactate (E585) is mentioned there, it is a question of the colorant-crowned product of a cosmetic surgery.
A palate with a bit of experience can also unmask the black colored olives on the taste , because even as "black sheep" they retain the tart aroma and the firm flesh of the green olives. Incidentally , the core remains light in black-colored olives , while it is also dark in real dark olives.
MANI is committed to an appreciative cooperation - towards people and nature. Naturalness and tradition come first. The MANI olives are harvested gently, debittered and preserved for the long term - and of course they are free of dyes! Because at MANI, olives can be individual with a good feeling: Differences in color and shape are a sign of real organic quality and their own character. Just as it is celebrated in the kitchen of the south!
connoisseur fact: A flavorful example of a natural dark skin tone is the popular Kalamata olive . They are usually not harvested until late autumn and are therefore ripe in color. Incidentally, it not only stands out because of its darkened complexion, but also because of its spicy aroma. In the blog article about the Kalamata Olive you will find more interesting Kalamata facts - from origin to use!
MANI olives are produced naturally and uncolored
All olives are green by nature and only mature to a black splendor over time. Whether the salad is garnished with green, violet or black olives depends on when the Mediterranean stone fruit is harvested. But that's not all: there are also black olives that aren't actually olives . Black colored olives can be recognized by: