Our American black olives aren’t. They use ferrous gluconate to give them their black color. It’s safe but I’ll take RC51Mike’s idea of using better but fewer of the oil cured.
Your Guide to Authentic Regional Eats
Your Guide to Authentic Regional Eats
Our American black olives aren’t. They use ferrous gluconate to give them their black color. It’s safe but I’ll take RC51Mike’s idea of using better but fewer of the oil cured.