Why are Olives Black? 🫒
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- čas přidán 27. 08. 2024
- The fourth episode of Food Unwrapped explores the difference between green and black olives.
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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
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For those who wonder, sosa or Sosa cáustica is sodium hydroxide. Probably to soften the olives but that's just a guess
Yes. It’s also called caustic soda
He doesn’t want to say they’re treating the olives with lye, but that’s what they’re doing.
Yes it's lye but of course it's food grade and they wash the chemical by changing them to water later. It tenderizes the olive and also removes/neutralizes astringent and bitter compounds such as tannins
@@SarraceniaDavidWhy people are so squeamish about chemicals in food, food is made from chemicals.
Kate always kills its with "I want to see yours olives" 🤣🤣🤣
I am glad to see you again in action. I miss you guys. Please continue to share with us. Thank you.
goes to show how water-intensive the production of olives are.
Totally informative and entertaining. Thanks for sharing.
Olives are the snacks for the gods.
Fascinating! Thank you.
Thank you for the content,very informative. 👍😊
That lady who spoke to Kate was a bit rude 😂.
Is the process the same for all olives?
No
I'm guessing it's intentional to be missing a whole audio track huh
i love that u guys back.. but the new editing style is not working mate..
Spanish guy was very shifty, doesn't inspire confidence.
Love Kate, she's a darling.
Cheap olives = chemicals , that's what I'm getting.
Pretty much 😮
U already did this video? Rinse repeat now?
I just want to know about olives, I don’t know what episode this was taken from but it’s good they put it up otherwise I never would have seen this.
Embarrassing avoid spain
First