Black olives frequently contain additives that alter their natural appearance and flavor. Influencer Sophia Smith Galer indicates that many supermarket black olives are not genuinely black but are green olives treated with pigments. Common processing methods include soaking olives in sodium hydroxide to remove bitterness, and adding lactic acid as a preservative. Ferrous gluconate, an iron compound, is another additive ensuring uniform color. This processing can obscure the olives' true origins, presenting a misleading image to consumers looking for natural black olives.
Sophia Smith Galer highlights that black olives are often artificially colored using additives, which can mislead consumers to think they are naturally black.
Professor Gunter Kuhnle explains that sodium hydroxide is commonly used to process olives, though it is not frequently included on ingredient labels.
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