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What is the best source of olives?


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Ppl care about the quality of their olive oil, but why not OLIVES TOO

Signature Select colossal ripe pitted olives has 1 calorie/gram (lower than other brands!). I don't know if this calorie label can be completely trusted though.

https://www.amazon.com/365-Everyday-Value-Organic-Kalamata/dp/B074H7L7F1/ref=sr_1_6_f3_0o_fs?crid=XZA0PCMFR8PC&keywords=olives&qid=1673352714&sprefix=olive%2Caps%2C115&sr=8-6 has 3 calories per gram of olive.

I have premium EVOO for the polyphenols, so for real olives I just want low calorie density


(though lower calorie density means higher carbs, which may not be great for keto)

Edited by InquilineKea
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  • 4 months later...


Sigh, I can tolerate these bitter compounds well. I've been hurting my health by eating canned olives... (though it's unknown if that acylamide is *bad*, given coffee's pro-longevity effects)


Olives are always cured (processed) in order to remove their bitter compounds (e.g. the phenolic glycoside, oleuropin) and make them pleasant for consumers (Charoenprasert & Mitchell, 2014). There are numerous different olive curing methods used globally. Two main black olive styles can be distinguished, namely the Greek-style naturally ripe black olives and Californian-style black olives (Montaño et al., 2016). Acrylamide seems to be formed only in processing of Californian-style black and green ripe olives, while it is not detected in other types of table olives made with processing temperatures below 65 °C (Charoenprasert & Mitchell, 2014; Casado & Montaño, 2008). Californian-style processing of olives includes brine storage, lye treatment, air oxidation, alkali neutralization, addition of ferrous gluconate to retain the black color and finally heat sterilization. Evaluation of these processing steps illustrated that olives processed without the air oxidation had significant lower acrylamide levels (Charoenprasert & Mitchell, 2014; Martin-Vertedor et al., 2020b). This indicated formation of acrylamide precursors during oxidation of Californian-style ripe olives and conversion to acrylamide during heat sterilization at up to 121 °C. This preservation technique is not applied in the other curing methods (Charoenprasert & Mitchell, 2014; Gomez et al., 2006). Therefore, particular attention has been given to Californian-style olives. Studies investigating individual processing steps have shown that the employment of small modifications during the curing process (e.g. wash of olives, storing time in brine solution, length of lye processing, decrease of oxygen exposure time, increased pH before sterilization, reducing sterilization temperature, and time, use of additives) can lower the acrylamide level in the olives (Amrein et al., 2007; Casado & Montaño, 2008; Casado et al., 2010, 2013; Charoenprasert & Mitchell, 2014; Lopez-Lopez et al., 2014; Sanchez et al., 2014; Tang et al., 2016; Martin-Vertedor et al., 2020c). Also the origin of olives can affect the final acrylamide concentration (Casado & Montaño, 2008; Martin-Vertedor et al., 2020b, 2020c). Since the processing of Californian-style green olives leaves out the storage in brine and the black pigment air oxidation step, less acrylamide is formed in green olives compared to black olives (Charoenprasert & Mitchell, 2014; Tang et al., 2016; Martin-Vertedor et al., 2020b). While for black Californian-style olives acrylamide up to 2000 μg/kg were reported, concentrations in the range of not detected to 233 μg/kg were reported for Californian-style green olives (Roach et al., 2003; Amrein et al., 2007; Charoenprasert & Mitchell, 2014, Martin-Vertedor et al., 2020b). Other studies reported acrylamide levels from not detected levels (below 0.7 μg/kg) to 93 μg/kg for canned or bottled green olives, however here no information was given on the processing method- (Bermundo et al., 2008).


The reaction mechanism for the formation of acrylamide in olives is not yet fully elucidated. In contrast to studies of acrylamide formation in other food products (e.g. french fries, coffee), the amount of free amino acids and reducing sugar concentrations in olives before sterilization showed no correlation to the formation of acrylamide (Casado & Montaño, 2008; Amrein et al., 2007; Sanchez et al., 2014). However, it was demonstrated that acrylamide can be formed through thermal degradation of e.g. asparagine and methionine-containing peptides at 200 °C for 30 min without involvement of carbonyl compounds, though not at typical olive sterilization temperatures (Casado et al., 2013). Instead, a strong correlation between the glucosamine levels in olives before sterilization and the concentration of acrylamide formed after sterilization was confirmed by degradation of glucosamine resulting in lower concentrations of acrylamide in sterilized products (Charoenprasert et al., 2017). Others have presented indications that peptides binding to oxidized polyphenols and further carbonyl donators such as elenolic acid mono-aldehyde are acting as precursors for acrylamide formation in olives (Casado et al., 2013, 2014; Montaño et al., 2016), whereas others just report phenols negative correlation with acrylamide concentrations (Martin-Vertedor et al., 2020a; Perez-Nevado et al., 2018).


Edited by InquilineKea
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