Olives contain unsaturated fatty acids and are very beneficial for the heart and blood vessels. Ripe dark olives, as they are also called, are rich in bioflavonoids. And almost all varieties of olives contain vitamins and minerals. But the food industry can spoil this product too. How not to buy artificially ripened olives that contain almost nothing useful?
It is necessary
Instructions on a jar in a language you speak, a little attention
Instructions
Step 1
Artificially ripened olives are obtained by soaking in a strong alkaline solution. In order for the fruits to darken, chemists pass oxygen through the solution. And the new color of olives is fixed with iron gluconate. All these manipulations make the product harmful to the kidneys and liver, especially when consumed in large quantities. The guarantee that the olives are not artificially ripe is the inscription "organic" and the uneven color of the fruits in the jar. If you have not found the inscription, read the composition carefully.
Step 2
Look for E 579 or ferrous gluconate. If it is there, the olives must have darkened under the influence of alkali and oxygen. Ferrous gluconate is used exclusively to fix the new color. This chemical has no other properties.
Step 3
Pay attention to the cost of olives. A product that is too cheap cannot be of natural origin. To marinate olives in the traditional way, they are soaked in salt water for 6 months, and only then they are packed in jars.
