Olives

Uh, have you not ever noticed that you can get black olives in jars and green olives in cans as well?

Not at Aldi's, bitch @ r1.

The black olives in jars are stuff like Kalamata olives, which are different from the ones in the can.

Several reasons.

Black olives are cheaper, and necessitate cheaper packaging.

Black olives are usually used in cooking or consumed quickly. Green olives are consumed individually, and may do better pickling a bit longer in a jar.

Google next time, you wild bitch!

There is an answer to your question, OP.

Thanks, r5, that was interesting.

Poor old olive lady.

[quote]Not at Aldi's, bitch @ [R1].

OP, I apologize: I am very sorry that I offended you. I didn’t realize you were a POOR!

Oil cured Cento brand black olives are sold in jars.

I remember hearing this story mentioned on R5 on NPR or Marketplace - same thing - on the radio. It wasn't only olives that got canned. Food poisonings also caused an upheaval in the pepperoncini business. They also were newly required to be pasteurized, but most varieties that were pickled in jars turned to mush when heated to canning temps. New varieties of pepperoncini had to be identified and cultivated.

Green olives are condo. Black olives are ghetto.

Aldi’s? Poor sad OP. Stick to Spaghettio’s

[quote]Black olives are ghetto.

Tell that to the kalamatas. They’ll kick your ass.

Fun fact: Marie Osmond's first name is really Olive.

I just got some "fresh cure" green olives in a can. I actually got them because I was curious because I don't think I'd ever seen them before. It's a regional store brand.

The packaging choice for olives, whether they are sold in cans or glass jars, can vary based on several factors, including cultural preferences, preservation methods, and marketing strategies. Here are some reasons why black olives are often sold in cans while green olives are commonly found in glass jars:

1. Processing methods: Black olives typically undergo more processing and curing than green olives. Black olives are usually picked fully ripe and then subjected to various methods, such as fermentation or oxidation, to enhance their flavor and soften their texture. These processing methods make black olives more suitable for canning, as they can withstand the high heat and pressure involved in the canning process.

2. Shelf stability: Canned goods generally have a longer shelf life than products stored in glass jars. Canning involves sealing the product in an airtight container, which helps preserve the olives for an extended period. The processing methods used for black olives, such as canning in brine or oil, contribute to their shelf stability. Green olives, on the other hand, may be more delicate and have a shorter shelf life, which is why they are often sold in glass jars that provide a tighter seal and better protection against spoilage.

3. Marketing and tradition: Packaging choices can be influenced by cultural preferences and consumer expectations. In some regions, black olives have traditionally been associated with canned products, while green olives are associated with the visual appeal of being displayed in glass jars. These packaging choices can reflect cultural traditions and influence consumer perceptions and buying habits.

4. Visual presentation: Green olives, with their vibrant color, are visually appealing and are often packed in glass jars to showcase their natural hue. The transparency of the glass allows customers to see the olives inside, which can enhance their appeal. Canned black olives, which may undergo more processing and color enhancement, might not have the same visual appeal and are, therefore, commonly sold in cans that hide their appearance.

It's important to note that these reasons are general observations and may not apply to every brand or region. Packaging choices can vary depending on manufacturers, market demand, and other factors.