Every Thanksgiving I wonder why green olives come in jars and black olives come in cans. This is generally an issue I mutter about while trying to find something to contain the leftover black ones. Then I forget about it until next year.
But hey. This is why God made Google. I started typing and the suggested search popped up before I'd finished, so apparently inquiring minds want to know.
Long story short, green olives are brined raw and packed cold. Black olives are processed differently and have to be cooked in the can. Glass cannot withstand the required temperatures.
So now we know. Ain't the Interwebs great?
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8 comments:
Thanks I learn something every day. You have a nice Thanksgiving Bye Bye Ed
I had no idea. Very interesting, I'll appreciate that the next time I open a jar or can of olives.
I didn't know that and I love learning....
I never have any left over black olives!
So I never had the time to question their origins. :)
I never have any black olives left either. Thanks for the tidbits of info--I have to delete some from my brain's pigeonholes to make room for this great trivia! You never know when it might become a Jeopardy question. :)
Think I'll pose that very question at the big feast this coming Thursday. Bet several of the women will know as many of them have put food by. And, yes, bless the interwebs and the Google family.
Is this because they have to be processed differently or because they just are? Is it a preference thing on the part of the consumer?
Ed, Chris, and Michelle, I'm glad you enjoyed this little nugget of knowledge as much as I did.
Liz and Jane, black olives are a love-or-hate thing at our table, so it kind of depends on who's there as to whether we have leftovers. This year, we had most of the can left.
Michael, I'd be curious to know how that goes!
Sally, since so many people would prefer black olives to be in jars, and since I have never seen any in jars, I assume it's not doable. But I'm just guessing.
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