M-Budget grüne Oliven entsteint

Hi Michi200, it is not always the case that black olives have more fat than green olives. The fat content of olives varies greatly depending on the variety, but it also depends on whether they are black, ripe olives or green olives that have undergone an oxidation process and have been stabilized with iron gluconate and are therefore black. Olives are green if they have been harvested half-ripe, black olives are either ripe or colored. Olives that have ripened on the tree have a dark color (dark brown or purple-green-black). Their oil content is high, the taste is mild and the flesh is soft. Such natural olives are difficult to process (e.g. stoning or slicing). Black-colored olives (such as M-Budget black olives) are better suited for this purpose. The oxidation method was developed to obtain olives with a uniform deep black color and firm, crunchy flesh. Green olives are used for this and air is repeatedly added during the fermentation process. This triggers an oxidation process - a kind of "rusting" of the olives - and the fruit turns black due to its natural iron content. However, the natural iron content of the olives is not high enough to achieve and maintain a deep black color. This is why iron is added in the form of ferrous gluconate. This is declared on the packaging as additive E 579. Best regards, your M-Infoline team

Thank you very much for the detailed answer