Green, purple or black? The color difference in olives is determined by the degree of ripeness. Because when they ripen naturally, the appearance changes from green to black, according to the NRW Consumer Advice Center.
But black is not the same as black, because it can also be just dyed olive green. Reason: Because ripe black olives are more complex to pick and transport, they are of higher quality. This is mainly simulated by coloring.
Taste and see
Anyone who bites into a black olive will know if it is “true” black by its smoothness and typical taste. In the catering and bulk goods trade, for example at the market, “fake” black olives must be marked as “black”.
However, according to consumer advocates, this information is often missing from packaged olives in supermarkets. Consumers should then look at the ingredient list. These are stabilizers, not dyes, because iron II gluconate (E579) and iron II lactate (E585), which are stabilizers, are used in dyeing. By the way, these stabilizers are not harmful to health, warns the Consumer Advice Center, because they can increase the value of acrylamide in food.
If you want to be on the safe side, choose organic black olives, as stabilizers are not allowed here.
