Well, ripe olives are naturally black, yes. But many, if not most “black” olives you find on the supermarket shelves are dyed. Look out for “Iron(II) gluconate” on the ingredient list.
It’s literally an iron supplement that people take for iron deficiency and made by just dissolving iron in acid and gathering the participate and it’s completely freaking safe.
God damn, learn to science.
Shit, are you going to complain about acetylsalicylic acid too?
Good luck selling the salmon at this point if you do that
https://thekitchenknowhow.com/is-salmon-dyed/
Farm-raised salmon would be fine.
Or ‘black’ olives.
Black olives are not dyed black.
Well, ripe olives are naturally black, yes. But many, if not most “black” olives you find on the supermarket shelves are dyed. Look out for “Iron(II) gluconate” on the ingredient list.
Jesus Christ, talk about brain worm logic.
Not everything with a name you think looks funny is some synthetic, bad for you ingredient on par with petroleum-based dye.
FFS, https://en.m.wikipedia.org/wiki/Iron(II)_gluconate
It’s literally an iron supplement that people take for iron deficiency and made by just dissolving iron in acid and gathering the participate and it’s completely freaking safe.
God damn, learn to science.
Shit, are you going to complain about acetylsalicylic acid too?
The point I was making is that (most) black olives are indeed dyed black. Nothing more, nothing less.
Many are https://en.petitchef.com/articles/recipes/don-t-be-fooled-are-your-olives-really-black-or-dyed-aid-8874
That does not describe a process using black dye. That describes oxidation during the curing process.
Does oxidation result in discoloration? If so, they’re dyed! (/s)