Macarico Whole Black Olives - Oxidized (with Pit), 200g

The product Whole Black Olives - Oxidized from Macarico in Portugal are olives that have acquired their uniformly dark, black color through a special treatment.

What does "oxidized" (oxidadas) mean?

Unlike "naturally ripened" black olives, which ripen on the tree and have a mottled, dark to violet-brown coloration, these olives are harvested unripe (green) and treated in a process with oxygen (oxidation) and iron gluconate to produce a deep black color.

Taste and Texture

• Taste: These olives are characterized by a mild and neutral taste, which is less intense and less bitter than naturally ripened olives. They are usually salty due to the brine.

• Texture: They are generally firm and uniform. The texture is consistent and less soft than some naturally ripened, wrinkled varieties.

• Appearance: The olives are uniformly deep black and have a smooth surface.

Key Components and Ingredients

The olives are whole (inteiras), meaning they contain their pit. They are preserved in brine.

• Main ingredients: Olives, water, salt.

• Color stabilizer: Iron gluconate (E 579). This additive is used for the oxidation process to fix the deep black color.

• Acidity regulators: Often contain lactic acid and/or citric acid for preservation.

Usage

Due to their mild taste and uniform color, these oxidized olives are frequently used in cooking where aesthetics are important:

• Pizza and salads: They are the typical choice for pizzas or salads, as they retain their color when cooked and are not too dominant in taste.

• Decoration: Ideal for decorating plates or sandwiches.

• Snack: Can be served as a simple snack or aperitif.

Important note: The olives contain the pit and should not be consumed unsupervised.