Green in glass, black in cans...
Thomas
cans?
Serious question.
Thanks.
Kalmia
I buy Goya green olives, anchovy stuffed, in cans. So, I'm not so
sure it's an 'only' situation.
George
Apparently it is because most black olives are the product of an
industrial artificial ripening process.
ChattyCathy
Well, where I live (South Africa), we can buy both green and black
olives in jars. Both are also available in plastic 'pouches (or
sachets). So maybe it's a 'regional thing'?
--
Cheers
Chatty Cathy
pavane
"ChattyCathy" <cath...@mailinator.com> wrote in message news:z4OTm.69822$Zu5....@newsfe24.iad...
I think you are right, there is a particular process used by the US
producers to artificially ripen the olives; they turn black and loose
most semblance of flavor. I don't remember seeing these on the
international market. George, in a response a few earlier than this,
came up with an excellent explanation of the ripening process, very
good research.
pavane
sf
Probably. Are your black olives Greek or Mediterranean? The ones we
get in cans are not and many stores stock olives just the way the OP
said. I can't even find "Spanish" olives in cans anymore. They were
a lovely olive drab with brown flecks (pitted too) and I adored the
taste, but my stores don't stock them anymore. I don't know why.
Everything that's labeled "spanish olive" these days is a brighter
green, stuffed with pimento and comes in a jar.
--
I love cooking with wine.
Sometimes I even put it in the food.
James Silverton
I much prefer Kalamata olives (without pits) when I use black olives and
I think I have come across these in both cans and jars. I don't know the
answer but are Kalamata olives the result of chemical processing? I've
also bought them in plastic containers from my local organic food coop.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
ChattyCathy
We get a lot of Greek olives both in cans and jars; some of them
imported "as is" and others that are repacked here. We also used to get
some wonderful (canned) black olives imported "as is" from Spain - but
I haven't been able to find them *anywhere* lately either - odd. Maybe
they had a few bad seasons (or something) and no longer export them.
--
Cheers
Chatty Cathy
brooklyn1
wrote:
>Why do green olives only come in glass jars while black only come in
>cans?
>
>Serious question.
>
One word: vinegar.
pavane
"brooklyn1" <grave...@verizon.net> wrote in message
news:s5gvh5pspl0ts61to...@4ax.com...
One word: wrong.
brooklyn1
<cath...@mailinator.com> wrote:
Also depends what kind of black olives, brined/salt cured are
typically packed in glass (or wood), I've never seen black olives in
vinegar, black olives are salt/oil cured... I've only seen California
Mission black olives in cans (a whole nother curing process). Some
stuffed green olives (anchovy) are not in a very strong vinegar
solution (anchovy is salted) so can be packaged in non-reactive coated
cans... but typically full strength pickling solutions (brine or acid)
are packed in glass (or wood). I haven't seen olives in plastic
pouches here in the US but sauerkraut in plastic pouches is typical,
perhaps there are olives in pouches in other locations... wholesale
quantities in 5 gallon plastic buckets is typical. Larger delis that
specialize in olives still display them in their large importation
wooden barrels... although nowadays I strongly suspect they refill the
old wooden barrels for display and olives are no longer shipped that
way.
Ran�e at Arabian Knits
"James Silverton" <not.jim....@verizon.net> wrote:
> I much prefer Kalamata olives (without pits) when I use black olives and
> I think I have come across these in both cans and jars. I don't know the
> answer but are Kalamata olives the result of chemical processing? I've
> also bought them in plastic containers from my local organic food coop.
You know, sometimes I do like the tastes like a can black olives. I
don't think I'd like kalamata olives in enchiladas blancas, for
instance. I'm wondering if it would be possible to make something even
resembling them starting with raw, uncured olives at home.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
cybercat
"pavane" <pav...@somewhere.something.com> wrote in message
news:8LPTm.351372$Jp1....@en-nntp-06.dc1.easynews.com...
:)
sf
<arabia...@gmail.com> wrote:
>I'm wondering if it would be possible to make something even
>resembling them starting with raw, uncured olives at home.
doesn't the process involve lye?
Dan Abel
<c5282311-b6e2-46f7...@b25g2000prb.googlegroups.com>,
Thomas <cano...@yahoo.com> wrote:
Just off the top of my head, people often take a few green olives out of
the jar, put the lid back on, and put the jar in the fridge. People
tend to consume the whole can of black olives.
But actually, I've seen green olives in cans at the store. And here's a
place that will sell them either way for either color:
http://www.sbolive.com/default.aspx
I've ordered from this company a couple of times, mostly habanero
stuffed green olives in jars. My daughter loves them.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Ran�e at Arabian Knits
sf <s...@geemail.com> wrote:
> On Wed, 09 Dec 2009 08:10:09 -0800, Ran�e at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> >I'm wondering if it would be possible to make something even
> >resembling them starting with raw, uncured olives at home.
>
> doesn't the process involve lye?
Maybe, but so does making hominy and soap and both of those can be
done at home. I'm just curious as to a method.
Omelet
I _have_ bought green in cans, but never black in glass unless they were
gourmet olives.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
pavane
"Ran�e at Arabian Knits" <arabia...@gmail.com> wrote in message
news:arabianknits-4260...@news.rainierconnect.com...
| In article <j8pvh5lba007ipfbr...@4ax.com>,
| sf <s...@geemail.com> wrote:
|
| > On Wed, 09 Dec 2009 08:10:09 -0800, Ran�e at Arabian Knits
| > <arabia...@gmail.com> wrote:
| >
| > >I'm wondering if it would be possible to make something even
| > >resembling them starting with raw, uncured olives at home.
| >
| > doesn't the process involve lye?
|
| Maybe, but so does making hominy and soap and both of those can be
| done at home. I'm just curious as to a method.
I have never tried it but was told by a friend who did so a few years
ago that this article is complete and accurate. She suggested browsing
other recipes in pickling books and the internet. Anyway, here is the
website reference:
http://www.wikihow.com/Cure-Olives
pavane
Ran�e at Arabian Knits
"pavane" <pav...@somewhere.something.com> wrote:
> I have never tried it but was told by a friend who did so a few years
> ago that this article is complete and accurate. She suggested browsing
> other recipes in pickling books and the internet. Anyway, here is the
> website reference:
> http://www.wikihow.com/Cure-Olives
Thank you! I will check it out.
Doug Freyburger
> Ran�e at Arabian Knits <arabia...@gmail.com> wrote:
>
>>I'm wondering if it would be possible to make something even
>>resembling them starting with raw, uncured olives at home.
>
> doesn't the process involve lye?
There are University extension listings that give recipes. Lye is the
fast method. There's a slow method that uses salt. I suspect that
canned black olives use the faster lye method while jarred fancy types
tend to use the salt method.
Recently I've seen "oil cured olives" in the store. Sounds to me like a
third method.
brooklyn1
>In article
><c5282311-b6e2-46f7...@b25g2000prb.googlegroups.com>,
> Thomas <cano...@yahoo.com> wrote:
>
>> Why do green olives only come in glass jars while black only come in
>> cans?
>>
>> Serious question.
>
>Just off the top of my head, people often take a few green olives out of
>the jar, put the lid back on, and put the jar in the fridge. People
>tend to consume the whole can of black olives.
>
>But actually, I've seen green olives in cans at the store. And here's a
>place that will sell them either way for either color:
>
>http://www.sbolive.com/default.aspx
>
>
That's because those are some weirdly processed low salt olive. I've
never seen canned green olives in full potency pickling solution
(brine/vinegar). The black California mission olives can be made
green by altering the process... occasionally I've found a green or
green mottled in a can. because those olives start out green. Years
ago there was a regular poster here who worked in the California
mission olive industry who explained the entire process. Actually
high quality olives are not sold in cans or jars, they're sold loose.
The salty vinegary green olives sold in jars are crap... and stuffing
olives is merely a novelty, a method devised for marketing crappy
olives, especially those stuffed with anchovy and garlic, the stuffing
is worth more than the olive.
Miche
Both come in glass jars here (New Zealand).
Miche
--
Electricians do it in three phases
Arri London
They don't. Have bought green olives in tins and black (oil-cured)
olives in glass jars. Pickles can also come either way.
Try shopping somewhere else :)
Thomas
Michael Trew
someone who's still here!
My grocer typically only carries black olives in a tin also, which I
find inconvenient, as I don't like green olives, but I also don't want
to open a whole tin of black olives.
Thomas
I was looking to see how long I have been posting here.
As a kid I absolutely hated olives. It was a goal to like them. Now I do.
My cat loved green olives. I would hold one and she would wear it down with sandpaper licks.
Bruce
wrote:
anchovis.
GM
ripest and juiciest ones, lol...
--
GM
Cindy Hamilton
you.
When we open a can of regular black olives, we dump them into an empty
jar and put them in the fridge. They last a fair while.
And, for inquiring minds:
https://www.tastingtable.com/913473/the-real-reason-black-olives-are-always-canned/
--
Cindy Hamilton
Bryan Simmons
> Thomas wrote:
>
> > On Saturday, October 7, 2023 at 8:56:34 PM UTC-4, Michael Trew wrote:
> > > On 10/7/2023 6:45 PM, Thomas wrote:
> > > > On Thursday, December 10, 2009 at 8:51:06 PM UTC-5, Arri London wrote:
> > > >> Thomas wrote:
> > > >>>
> > > >>> Why do green olives only come in glass jars while black only come in
> > > >>> cans?
> > > >>>
> > > >>> Serious question.
> > > >>>
> > > >>> Thanks.
> > > >> They don't. Have bought green olives in tins and black (oil-cured)
> > > >> olives in glass jars. Pickles can also come either way.
> > > >> Try shopping somewhere else :)
> > > > Lol. This is as far back as I see me posting but it was before 911 2001.
> > > One of the rare times (if ever) where an ancient post is replied to by
> > > someone who's still here!
> > >
> > > My grocer typically only carries black olives in a tin also, which I
> > > find inconvenient, as I don't like green olives, but I also don't want
> > > to open a whole tin of black olives.
> > Plus I was the OP.
> > I was looking to see how long I have been posting here.
>
for many years. The Italian grocery sells pitted Kalamatas
for $5.99/#, so who would I ever buy the tasteless things?
> > As a kid I absolutely hated olives. It was a goal to like them. Now I do.
> > My cat loved green olives. I would hold one and she would wear it down with sandpaper licks.
> We had a kitty who went INSANE over tomatoes... he'd go out in the garden and feast on the
> ripest and juiciest ones, lol...
>
and GF#2 had a cat that went completely ape shit over
green olives. It would jump into the air to try to get at
them.
https://cats.com/why-are-some-cats-so-obsessed-with-olives
>
> --
> GM
--Bryan
Bryan Simmons
the city and get yourself some decent olives. I detest the
green ones, but ripe olives are a joy. While you're in the city,
you could also get some *real* Mexican food, what your
racist buddy calls, "Montezuma's Revenge."
--Bryan
songbird
...
> jar and put them in the fridge. They last a fair while.
> And, for inquiring minds:
> https://www.tastingtable.com/913473/the-real-reason-black-olives-are-always-canned/
point not mentioned in the beginning of the article is
food acidity. if you have acid enough foods then simple
canning techniques are fine. that is the difference
between green pickled olives and the ripe ones which were
not pickled so those would have needed to be pressure
canned to get the temperature high enough for long enough
to safely can them.
in the older days Mom would oven can and the recipe
times in the oven for things like potatoes, green beans,
carrots, etc. that were not acidic enough was several
hours. we do not do this now as i don't like any of
those things canned anyways, but we do put up many
quarts of canned tomato chunks without issues. the
right tomato varieties are acidic enough <-- but you
can always check to make sure and if needed add more
acid (lemon juice or vinegar or citric acid or ascorbic
acid or ...).
better to be safer than dead...
songbird
songbird
...
> anchovis.
form other than in worchestershire sauce and have
always liked brussels sprouts, but love sardines.
anchovies just cross the too fishy and too salty
line for me. you'd have to disquise them. like for
instance i didn't know that some caesar salads may
have had them in their sauce. i never noticed as
they must have had a lot of lemon or other things in
there to mask the too fishie flavor.
and now i've not had any breakfast and even typing
that makes my mouth water, tastebuds are heathens
and traitors at times, just feed the gob and get on
with the morning... what to do... maybe time to
do some oatmeal...
songbird
songbird
...
> find inconvenient, as I don't like green olives, but I also don't want
> to open a whole tin of black olives.
even if you open a tin can you can dump the juice
and extra black olives in there and seal it back
up and put it in the fridge. i'm sure you can
find some that will work for you. ;) many sizes
available that fit either regular canning lids or
wide mouth.
the ones i have are squat canning jars that have
MASON 1SG 500ml on the bottom. the glass is thick
and a widemouth plastic reusable lid screws on. i
love 'em as i can put a small pile of pancakes or
burgers in there and they'll be perfect the next
day or two when i remove the lid and warm them up
a bit and i can eat them right out of the jar so
no added dishes.
songbird
Dave Smith
deli counters.
Bruce
wrote:
>Bruce wrote:
>...
>> I think they're hard to like for kids. Just like Brussels sprouts or
>> anchovis.
>
> it is funny that i've never liked anchovies in any
>form other than in worchestershire sauce and have
>always liked brussels sprouts, but love sardines.
>anchovies just cross the too fishy and too salty
>line for me. you'd have to disquise them. like for
>instance i didn't know that some caesar salads may
>have had them in their sauce. i never noticed as
>they must have had a lot of lemon or other things in
>there to mask the too fishie flavor.