In this article, we want to dispel the myth that black olives are colored.
Up to a certain stage, the stages of their production are almost the same as in the production of green olives. This is the stage when the olives become black.
After entering the factory, the olives are calibrated, washed, then placed in a special alkaline solution for several months in order to eliminate their bitterness, to reveal the properties of taste and aroma.
Directly before preservation, the olives are thoroughly washed from the solution in which they were kept.
And at the next stage, they become the product that is called black olives. It is a fermentation process – this is a special technology of oxygen treatment, as a result of which the olives become a uniform black color. There is nothing harmful in this process. The fermentation process, for example, takes place in black tea, only the fermentation of tea has its own technology. Sauerkraut is also a fermented product.
At the final stage, black olives in a special brine are canned and arrive on store shelves afterwards.