Canned olives are packed in brine. That is simply salt water.
a glyceride
I would say it's probably more of an esthetic thing. Black olives wouldn't look appetizing in a jar with all the black liquid in it.Many green olives are either naturally fermented or acidified and do not require a metal can. Most black olives are a low-acid food and require a higher heat canning process - which is more easily accomplished in a metal can.
Save as much of the liquid as you can from the original container, then store in the refrigerator in an airtight container. My leftover olives are usually eaten within a week, but I know for sure they'll last that long in the fridge.
Green olives are typically sold in a brine solution, which is a mixture of water, salt, and sometimes vinegar. This brine not only helps preserve the olives but also enhances their flavor. Additionally, flavored brines may include herbs, spices, or citrus to add extra taste. Some olives may also be found in oil, particularly olive oil, which can provide a different texture and flavor profile.
olives
A type of olives
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.
· kalamata olives
olives hav no cholestrol
Olives
Olive brine is considered a type of mixture. The brine the olives are placed in is a solution because of the salt dissolved in it. However, the olives make it a heterogeneous mixture once they enter the brine, the mixture will not be uniform or constant.
olives vertes