• @[email protected]
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      63 hours ago

      What in the goddamnolivefuckery did I just read … thx, I hate it.

      (fascinating read tho, actual thx for sharing)

      • @[email protected]
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        12 minutes ago

        The Chinese have a method for curing eggs in alkaline solution until they turn black and somewhat translucent, too.

        With olives, there’s basically no way to eat them off the tree and have them taste edible. They have to be processed in some way to remove the bitter compounds, usually by brining or curing. So using an alkaline brine is one method, and not that uncommon (even for other colors of olives).

        Other uses of alkaline compounds in cooking include using a lye bath for browning for baking pretzels or bagels, certain types of springiness and chewiness for noodles (for example, for fresh ramen), and processing corn into cornmeal through nixtamalization.

    • @[email protected]
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      115 hours ago

      It’s also the only food where ferrous gluconate is allowed to be in, at least in Germany (and EU I guess). For everything else it’s forbidden.

      Actual black olives exist, but they’re expensive.

      • @[email protected]
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        236 hours ago

        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]
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          116 hours ago

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

  • @jaybone
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    97 hours ago

    Their first mistake was telling that to their Lyft driver.