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Thread: Green in glass, black in cans...

  1. #1
    Thomas Guest

    Default Green in glass, black in cans...

    Why do green olives only come in glass jars while black only come in
    cans?

    Serious question.

    Thanks.

  2. #2
    Kalmia Guest

    Default Re: Green in glass, black in cans...

    On Dec 9, 8:29*am, Thomas <canope...@yahoo.com> wrote:
    > Why do green olives only come in glass jars while black only come in
    > cans?
    >
    > Serious question.
    >
    > Thanks.


    I buy Goya green olives, anchovy stuffed, in cans. So, I'm not so
    sure it's an 'only' situation.

  3. #3
    George Guest

    Default Re: Green in glass, black in cans...

    Thomas wrote:
    > Why do green olives only come in glass jars while black only come in
    > cans?
    >
    > Serious question.
    >
    > Thanks.


    http://www.straightdope.com/columns/...s-come-in-cans

    Apparently it is because most black olives are the product of an
    industrial artificial ripening process.

  4. #4
    ChattyCathy Guest

    Default Re: Green in glass, black in cans...

    Thomas wrote:

    > Why do green olives only come in glass jars while black only come in
    > cans?
    >
    > Serious question.
    >
    > Thanks.


    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

  5. #5
    pavane Guest

    Default Re: Green in glass, black in cans...


    "ChattyCathy" <[email protected]> wrote in message news:z4OTm.69822$[email protected]..
    | Thomas wrote:
    |
    | > Why do green olives only come in glass jars while black only come in
    | > cans?
    | >
    | > Serious question.
    | >
    | > Thanks.
    |
    | 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'?

    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



  6. #6
    sf Guest

    Default Re: Green in glass, black in cans...

    On Wed, 09 Dec 2009 16:00:49 +0200, ChattyCathy
    <[email protected]> wrote:

    >Thomas wrote:
    >
    >> Why do green olives only come in glass jars while black only come in
    >> cans?
    >>
    >> Serious question.
    >>
    >> Thanks.

    >
    >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'?


    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.

  7. #7
    James Silverton Guest

    Default Re: Green in glass, black in cans...

    pavane wrote on Wed, 9 Dec 2009 09:37:41 -0500:


    > "ChattyCathy" <[email protected]> wrote in message
    > news:z4OTm.69822$[email protected]..

    |> Thomas wrote:
    |>
    | >> Why do green olives only come in glass jars while black
    | >> only come in cans?
    | >>
    | >> Serious question.
    | >>
    | >> Thanks.
    |>
    |> 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'?

    > 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.


    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


  8. #8
    ChattyCathy Guest

    Default Re: Green in glass, black in cans...

    sf wrote:

    > On Wed, 09 Dec 2009 16:00:49 +0200, ChattyCathy
    > <[email protected]> wrote:


    >>
    >>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'?

    >
    > 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.
    >

    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

  9. #9
    brooklyn1 Guest

    Default Re: Green in glass, black in cans...

    On Wed, 9 Dec 2009 05:29:39 -0800 (PST), Thomas <[email protected]>
    wrote:

    >Why do green olives only come in glass jars while black only come in
    >cans?
    >
    >Serious question.
    >

    One word: vinegar.

  10. #10
    pavane Guest

    Default Re: Green in glass, black in cans...


    "brooklyn1" <[email protected]> wrote in message
    news:[email protected]..
    | On Wed, 9 Dec 2009 05:29:39 -0800 (PST), Thomas <[email protected]>
    | wrote:
    |
    | >Why do green olives only come in glass jars while black only come in
    | >cans?
    | >
    | >Serious question.
    | >
    | One word: vinegar.

    One word: wrong.



  11. #11
    brooklyn1 Guest

    Default Re: Green in glass, black in cans...

    On Wed, 09 Dec 2009 16:00:49 +0200, ChattyCathy
    <[email protected]> wrote:

    >Thomas wrote:
    >
    >> Why do green olives only come in glass jars while black only come in
    >> cans?
    >>
    >> Serious question.
    >>
    >> Thanks.

    >
    >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'?


    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.

  12. #12
    Ranée at Arabian Knits Guest

    Default Re: Green in glass, black in cans...

    In article <hfoepf$vhl$[email protected]>,
    "James Silverton" <[email protected]> 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

    http://arabianknits.blogspot.com/

  13. #13
    cybercat Guest

    Default Re: Green in glass, black in cans...


    "pavane" <[email protected]> wrote in message
    news:8LPTm.351372$[email protected]..
    >
    > "brooklyn1" <[email protected]> wrote in message
    > news:[email protected]..
    > | On Wed, 9 Dec 2009 05:29:39 -0800 (PST), Thomas <[email protected]>
    > | wrote:
    > |
    > | >Why do green olives only come in glass jars while black only come in
    > | >cans?
    > | >
    > | >Serious question.
    > | >
    > | One word: vinegar.
    >
    > One word: wrong.
    >






  14. #14
    sf Guest

    Default Re: Green in glass, black in cans...

    On Wed, 09 Dec 2009 08:10:09 -0800, Ranée at Arabian Knits
    <[email protected]> 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?

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  15. #15
    Janet Baraclough Guest

    Default Re: Green in glass, black in cans...

    The message <[email protected]>
    from brooklyn1 <[email protected]> contains these words:

    > On Wed, 09 Dec 2009 16:00:49 +0200, ChattyCathy
    > <[email protected]> wrote:


    > >Thomas wrote:
    > >
    > >> Why do green olives only come in glass jars while black only come in
    > >> cans?
    > >>
    > >> Serious question.
    > >>
    > >> Thanks.

    > >
    > >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).


    Same in Britain (in any supermarket)

    Janet.

  16. #16
    Dan Abel Guest

    Default Re: Green in glass, black in cans...

    In article
    <[email protected]>,
    Thomas <[email protected]> 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

    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
    [email protected]

  17. #17
    Ranée at Arabian Knits Guest

    Default Re: Green in glass, black in cans...

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Wed, 09 Dec 2009 08:10:09 -0800, Ranée at Arabian Knits
    > <[email protected]> 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.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  18. #18
    Omelet Guest

    Default Re: Green in glass, black in cans...

    In article
    <[email protected]>,
    Thomas <[email protected]> wrote:

    > Why do green olives only come in glass jars while black only come in
    > cans?
    >
    > Serious question.
    >
    > Thanks.


    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>
    [email protected]
    Subscribe: [email protected]

  19. #19
    pavane Guest

    Default Re: Green in glass, black in cans...


    "Ranée at Arabian Knits" <[email protected]> wrote in message
    news:[email protected]..
    | In article <[email protected]>,
    | sf <[email protected]> wrote:
    |
    | > On Wed, 09 Dec 2009 08:10:09 -0800, Ranée at Arabian Knits
    | > <[email protected]> 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



  20. #20
    Ranée at Arabian Knits Guest

    Default Re: Green in glass, black in cans...

    In article <KeUTm.358699$[email protected]>,
    "pavane" <[email protected]> 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.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

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