Olives

;j Olives! Does anyone know why black olives are always packed in a can and green ones you can purchase in a jar? There probably is a good reason, but I don’t know why. Can anyone supply me with the answer? Curious.:dubious:

As I understand it it is because the “black olives” we get here in the States aren’t ripe olives usually, but are green olives that have been soak in a lye solution which causes them to oxidize and turn black. The can keeps out light which would otherwise bleach them to a sickly greyish color.

Ah, here’s a link with part of the story:

You might find more answers in the last thread to ask this question…

Why are black olives sold in cans, but green ones sold in glass jars?

Dear Friends, My humble thanks to each one of you for the replys and the great links to answer my question. I am now educated about the olive, black and green; imported and USA grown. I believe this thread can be titled complete. Thanks! : ) JimBob

And this also explains why California “black olives” are so insipid and pointless and real ripe olives actually have a flavor.