Green Olives are lower carb than black olives... I think it's something like 4g of carb per 100g for green, and 6g per 100g for black.
I've tried several times to find out why (as I love black olives). I'm guessing that it's something to do with the processing of black olives - they aren't black naturally, but are processed with iron which turns them black.
No difference between green and black olives, green ones are usually picked before they ripen and black /purple ones are the riper fruit no proccessing to turn them black . On some trees they go black almost straight away while on others some stay green but they are still the same but flavour may vary with the ripeness of the olivesGreen Olives are lower carb than black olives... I think it's something like 4g of carb per 100g for green, and 6g per 100g for black.
I've tried several times to find out why (as I love black olives). I'm guessing that it's something to do with the processing of black olives - they aren't black naturally, but are processed with iron which turns them black.
For me no limit once I start I can't stop eating them lol actually they are really good for you but would not know what the recommended amount would be for low carbersWhat's the maximum amount of olives you're allowed per meal?
No difference between green and black olives, green ones are usually picked before they ripen and black /purple ones are the riper fruit no proccessing to turn them black . On some trees they go black almost straight away while on others some stay green but they are still the same but flavour may vary with the ripeness of the olives
All olives are cured in brine initially as this get rids of the incredible bitterness, it has to be changed quite frequently as is gets a bit scummy, then are either stored in clean brine or in olive oil. I suppose some styles might add ferrous solution but it's not necessary as far as I know, unless it's for a specific type of olive?
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Just done some research as this was bugging me... You are right. Olives are brined in a mixture of salt water and lye to make them palatable. From there on green and purple olives are natural. Black olives are then made by pumping oxygen through the mixtures to force ripen them even further. Finally they are put in a ferrous gluconate solution which turns them even blacker and fixes the colour.
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No difference between green and black olives, green ones are usually picked before they ripen and black /purple ones are the riper fruit no proccessing to turn them black . On some trees they go black almost straight away while on others some stay green but they are still the same but flavour may vary with the ripeness of the olives
That is sort of what I just read, American olives are treated with a load of rubbish, but that is the Americans for you! They voted Trump in for crying out loud, I rest my case!