Unfortunately, food fraud has become an everyday problem, often with the aim of misleading consumers. From imitation cheese to water ham, manufacturers use various tricks to make their products appear natural, healthy and/or of high quality, even if this is not necessarily the case. Unfortunately, this sometimes also applies to olives.
The many different colours of the olives we see at the market, from bright green to deep purple to rich brown and black, are not only a feast for the eyes but also an indication of the variety and, above all, the degree of ripeness. While the colour at first glance appears to be a simple indicator of the degree of ripeness of the olive, the reality is somewhat more complex. It is no longer a myth that some producers dye their olives. But let's take this in order.
Olives undergo a natural colour change during the ripening period on the tree. They start out as green, firm fruits and become darker and darker as they ripen. The final colour – often dark brown to blackish purple – is usually only reached when the olive is fully ripe. This natural ripening process not only affects the colour, but also the texture and taste of the olive, which becomes softer and more aromatic.
Green olives ripen on the tree
Green olives, whether they are sold in delicatessens, online shops or in supermarkets, are therefore unripe fruits that have been deliberately harvested early. Green olives are typically crunchier and taste slightly spicier than black olives. At the same time, green olives are usually easier to pit and fill (for example with almonds, paprika or garlic). When the olive is harvested ripe, the fruit has a dark purple to brown-black colour. For example, the classic Kalamata olive, which is usually only harvested ripe and has a wonderful aroma.
However, several factors are crucial to the taste, such as the olive variety, the debittering and the processing (how the olive is pickled).
Not all black table olives get their colour naturally. For economic and practical reasons, some producers use methods to artificially colour green, unripe olives black. The main reasons for this are
Harvesting costs: The cost of harvesting olives depends on the degree of ripeness of the fruit. Olives harvested green are firmer and less prone to damage during harvesting and transport. This facilitates the use of mechanised harvesting methods, which are more cost-effective than the careful hand-picking required when harvesting ripe, black olives.
Losses due to pests and diseases: Ripe olives are more susceptible to pests and diseases. By harvesting earlier, olive growers can minimise the risk of losses due to such external factors.
Advantages during processing: Green olives are firmer and can therefore be pitted and processed more efficiently.
The colouring is typically done by adding substances such as ferrous gluconate or ferrous lactate. These substances are said to be harmless to health and do not significantly alter the taste of the olives, but the flavour of the coloured olives remains rather harsh and does not correspond to that of naturally ripened black olives.
How can you recognise real, uncoloured black olives and Kalamata olives?
Uncoloured ripe olives, i.e. real black olives, are not completely black to begin with. That should already set off alarm bells if all the olives in the jar are pitch black. If all the olives you have bought are also completely uniform in colour, the alarm bells should become a loud siren.
To be on the safe side, however, it is advisable to take a quick look at the list of ingredients. This is where the colour fraud is usually exposed. References to colourings such as ferrous gluconate (E579) or ferrous lactate (E585) already provide information as to whether the olives are real/natural black olives or coloured olives. The pit of the olive can be another indicator. In ripe and therefore naturally black olives, the pit is also dark, while in coloured olives it remains light (with slight discolouration).
With our 3 advices, you will recognise coloured olives immediately:
Our advice no. 1 – Check the list of ingredients and the label: Look for indications of colourings such as iron-II-gluconate (E579) or iron-II-lactate (E585) on the packaging. Colouring is also often indicated by terms such as ‘blackened’.
Our advice no. 2 – Taste and texture: Naturally ripened black olives have a milder, fruitier flavour and a softer texture compared to the firmer, harsher-tasting coloured olives.
Our advice no. 3 – Colour of the olives and the pit: If all the olives in the jar are the same deep black colour, keep walking. You can also tell whether the olive has been blackened by looking at the pit. In naturally black olives, the pit is often dark as well, while it remains light in coloured olives.
Chemicals such as ferrous gluconate or ferrous lactate are often used to blacken green olives. Although these substances are considered safe, there are still some concerns. The CVUA Stuttgart tested a total of 41 samples of pickled olives for their salt content between September 2020 and spring 2021 and made an interesting discovery: olives blackened by a technological oxidation process have significantly higher levels of acrylamide (considered carcinogenic) than green or naturally ripened black olives. At the same time, it should also be taken into account that blackened olives are harvested before they are fully ripe and therefore have a lower content of certain nutrients that are developed during the natural ripening process. For example, antioxidant properties, which increase during ripening, may be less pronounced in coloured olives.
Although coloured olives are an economical solution for the producers and are considered ‘safe’ to eat, many consumers, and of course we, prefer naturally ripened olives. After all, who wants to be taken for a fool and consume inferior quality at the same time?
For all those who value naturalness and the highest quality, we offer only the best and unadulterated table olives from Greece. For the authentic pleasure of ripe table olives from Greece, Mani Bläuel's organic Kalamata olives are an excellent choice.
ripe Kalamata olives on the tree
Mani Bläuel's ripe, uncoloured Kalamata olives come from certified organic cultivation and are known for their dark purple colour, oval shape and mild, fruity taste. They are not artificially ripened or coloured, making them an honest and authentic product. What's more, Mani Bläuel's Kalamata olives are Naturland+ NL Fair certified, which guarantees that they are produced according to the highest environmental and social standards. When you choose Mani Bläuel Kalamata olives, you are not only choosing a delicacy that will delight your palate, but you are also supporting sustainable agricultural practices. These olives are a perfect example of how great taste and responsible production can go hand in hand.
We offer you a wide selection of Kalamata olives that will make any gourmet's heart beat faster.
