CrazyThomas 0 #1 January 2, 2004 Why are black olives found in metal containers, and green olives found in glass containers? I have not seen green olives come in a metal can, or vice versa with black olives. So I was wondering, why is that? I was thinking it could be either the green olives are acidic, and would damage or corrode a metal container if placed in them, and the black olives are non-acidic, so they are placed in a cheaper container. But then again, why wouldn't fancy black olives (cost is not a factor) come in glass jars. I was thinking this has something to do with light affecting the olives flavor. Brown bottled beer comes to mind here. Like, certain beers are always in brown bottles to avoid excess light exposure. Anyone know the reason why green olives come in glass, and black olives come in metal? or links or sources I could look this up at? Google and Jeeves pretty much tell me green are unripe olives, and black are ripe olives, with no referencing to specific purpose of packaging techniques? Thanks, Thomas Quote Share this post Link to post Share on other sites
Sheenster303 0 #2 January 2, 2004 Wow.........someone must be really bored today........I'm so funny I crack my head open! P.M.S. #102 Quote Share this post Link to post Share on other sites
hookitt 1 #3 January 2, 2004 Black olives in a clear jarMy grammar sometimes resembles that of magnetic refrigerator poetry... Ghetto Quote Share this post Link to post Share on other sites
pop 0 #4 January 2, 2004 BWAHAHA...Way to kill the post. 7 ounce wonders, music and dogs that are not into beer Quote Share this post Link to post Share on other sites
CrazyThomas 0 #5 January 2, 2004 WOW. Thanks Hookitt. I guess that dispells my idea about light affecting black olives. Thomas Quote Share this post Link to post Share on other sites
FliegendeWolf 0 #6 January 2, 2004 Quote What about the black olives in the can? Those black olives in the can are an exception to the color rule; they're acutually picked green and unripe early in the autumn. Cured in lye, they're then pumped with oxygen to make them black. Their newly adopted color is fixed in place with ferrous gluconate. Finally they're pasteurized and canned. All this processing makes for flat flavor and soft texture--olves that are about as unappearling as they get. In fact, they really don't taste like olives at all. This process is the result of a botulism scare in the 1920s, when an outbreak due to improper bottling led to wide distrust of the fruit. Producers hoped that the pasteurization and safety mechanisms would offset the negative image. Many people who grew up eating these olives have fond memories of sticking them onto the ends of their fingers, which is probably their greatest, or maybe only, asset. Source, pg. 45.A One that Isn't Cold is Scarcely a One at All Quote Share this post Link to post Share on other sites
Yoshi 0 #7 January 2, 2004 damn I thought I was bored at work..._________________________________________ this space for rent. Quote Share this post Link to post Share on other sites
fasterfaller 0 #8 January 2, 2004 Could it be that by placing green olives in a glass jar that they are attempting to ripen them ? Quote Share this post Link to post Share on other sites
yoink 321 #9 January 2, 2004 i've got some green olives stuffed with anchovies in a metal can if you're interested! Quote Share this post Link to post Share on other sites
McDuck 0 #10 January 2, 2004 Quotei've got some green olives stuffed with anchovies in a metal can if you're interested! [hrrrrrrrkkkkk] Thanks, but NO. Kevin - Sonic Beef #5 - OrFun #28 "I never take myself too seriously, 'cuz everybody know fat birds don't fly." - FLC Online communities: proof that people never mature much past high school. Quote Share this post Link to post Share on other sites
