Fun fact: "Black olives, though labeled as “ripe” on supermarket cans, actually aren’t: these, a California invention, are green olives that have been cured in an alkaline solution, and then treated with oxygen and an iron compound (ferrous gluconate) that turns their skins a shiny patent-leather black."

https://www.nationalgeographic.com/culture/article/olives--the-bitter-truth

[–] [email protected] 38 points 3 days ago (2 children)

What the fuck.

[–] ProstheticBrain 37 points 3 days ago (1 children)

It's worth noting that there are naturally occurring "black" olives, but they tend to have a sort of purple hue, there are also sun dried black olives that are kind of wrinkly.

But those ink black ones you get on pizzas? Nah.

[–] [email protected] 16 points 3 days ago

Those fake ones are my favorite haha. Used to get scolded cause I’d eat the whole can on thanksgiving lmao

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