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Olle Oliven: Sebastian schwärzt fies Supermarkt Oliven ein l Lege packt aus

Nov 04, 2022

Olle Oliven: Sebastian schwärzt fies Supermarkt Oliven ein l Lege packt aus

Black olives are considered particularly valuable because they ripen longer on the tree, but why is this supposedly higher quality variant sometimes even cheaper on the supermarket shelf? Kalamata olives cost a little Brown Kalamata olives cost on average 20% more than green olives, because the darker the olive, the longer it has matured on the tree, and yet many black olives cost less than green cheap, in Averagen only 98 cents per 100 grams. This is a trick manufacturers have there. The producers thought it might be cheaper and helped make them black and didn't bother. The packages said blackened olives and an unnatural ingredient. water, olives, table salt, stabilizer. iron gluconate the strange tint is nowhere to be seen

sebastian

lege

unpacks he first compares cheap vs expensive taste naturally ripened olives on the tree naturally fermented creamy aroma very delicious now blackened olives bitter and they are really hard extremely bitter boring yes how not they are ripe have you ever tasted the olives from the tree it is so bitter because they work Toenails really suitable for one or the other who is aging also great for lifting because it pulls completely into the skin folds of the face.
olle oliven sebastian schw rzt fies supermarkt oliven ein l lege packt aus
The kalamata olive tree shines in different shades of brown. The artificial olive tree is uniformly black inside. it gets lighter of course it's not i don't even want to taste it it has kind of a pungent taste before an olive like this is edible when it comes off the tree it takes forever most olive trees are in the area Mediterranean in Spain, Italy or Tunisia the olive tree needs dry heat and a lot of sun, the olives are harvested in September or October t are immature and green the olives are dark and ripe only from November or December then the fruits are soft and sensitive the harvesting is time consuming roses olives are inedible olives are traditionally preserved in brine for up to twelve months time and money the industry likes to save how it works

sebastian

lege

shows with green olives that have already been pitted to turn so black that we need a few steps and protective measures gloves no painter's coat no no no and protective glasses I still want black olives first step we do a caustic soda solution which is produced from sodium hydroxide and water caustic soda has a highly corrosive effect on the skin and can severely damage the eyes please do not try to imitate such things at home and this is not olive lemonade it must first lose its bitterness in traditional salting it would take several months the chemical caustic soda does it in a few days The pulp of the olive is made up of two to three percent of phenols, which are phytochemicals The oleuropein, which is characteristic of olives, it is very healthy but also very bitter Taste Disadvantage Lye removes some of the water soluble substances from the pulp, so the olive loses healthy vitamins, minerals and phenols after debittering, olives migrate to fresh water while still green to blacken, another step is necessary and now the oxygen with a small pump directs

Sebastian

to put oxygen in the water the industry works with large tanks and ai re compressed how happy they are a bit for such a bad pool party these are the first olive fish they also need oxygen oxygen makes the olives change color phenols oxidize and the olive darkens the reaction with oxygen takes place from the outside to inside and lasts only a few days slow discoloration olives are now dark edible not edible still filled with caustic soda water and highly caustic hydrochloric acid help neutralize olives alkaline the problem dark color is not stable with time the olives may become clearer but the industry has found a solution for that too it won't be as tasty now the miracle cure that was in the list of ingredients in every glass comes iron glyconate which smells so bad what smells bad, so come on, when you grind up rust and then a powder like that smells like this, wait, ferrous glyconate is only approved for to blacken olives in food the maximum amount allowed is 150mg per kilogram of the olives in the oil industry ferrous glyconate is used as a corrosion inhibitor which smells now i know why d they taste like you've licked them somehow a rusty pillar at the construction site.
olle oliven sebastian schw rzt fies supermarkt oliven ein l lege packt aus
Iron glyconate stops the oxidation of the remaining phenols, some of which form compounds with the iron, darkening the color of the olives and stabilizing them Madness look at that look on that, Manu Oliver is so amazing or was this the starting material yes that's the same olive it's completely blackened and we thought what a beautiful ripe olive no no here tasteless not a little bit of bubbles and the olive dream is finished or the olive dream is over

Sebastian

washes off excess iron with warm water Unlike naturally ripe or green olives, blackened ones can be surprisingly high in acryl amide contain a contaminant that is considered likely to be carcinogenic the suspicion that acrylamide is caused by the combination of artificial oxidation and high temperatures during sterilization blackened olives free only apparently high quality product we actually have a legal form of deception by consumer here by leaving the olives green they react to the black deceit I have a greater degree of maturity and therefore a higher quality compared to the olives that I can buy in the supermarket they no longer have so much to do with the real olives because they are highly treated and are they lose many good ingredients as a result of the blackening of the olives, write many manufacturers who are not voluntarily obliged to put it on the packaging who wants to be sure that they pay attention to the ingredient iron two gluconate chemicals and contaminants instead of the ripening time the blackened olive It is and remains a cheap imitation. ta and a food industry trick
olle oliven sebastian schw rzt fies supermarkt oliven ein l lege packt aus
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