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FAQ

  • Do green and black olives grow on different species of trees?
    No, both “olive colours” can be found on the same tree. The later the olives are harvested, the darker the colour.

  • Why are some olives deep black and others more brown-purple?
    Deep black olives are harvested green and oxidised afterwards. So they acquire a consistent black colour. Brown-purple olives ripen on the tree and thereby darken slower. Incidentally, tree-ripened olives are always somewhat softer than green olives.

  • Why are olives in a bag saltier than olives in a glass?
    Salt is a natural preservatives for olives. Olives in Dumet stand-up pouches are not pasteurised, but are preserved naturally in brine. In this way, olives retain their natural flavour. Olives in a glass are pasteurised, which reduces the need for salt during preservation. However, flavours are lost and the consistency of the olives is somewhat softer as a result of this.

  • Is the salt in the olives harmful for consumers?
    No, quite the contrary: one portion of olives (7 olives or 30 g) covers about 20% of our body’s daily salt requirement.

  • How can I desalt olives?
    Olives can be desalted with fresh water as you wish. Water the olives for 30 seconds directly in a stand-up pouch – 20% less salt is guaranteed! But, please note: desalted olives lose their keeping properties and must be consumed immediately. Furthermore, desalted olives lose their natural flavour.

  • Why do olives sometimes have spots?
    Some green olive varieties have small white spots on their skin. These spots are pockets of protein which are typical of these varieties.

  • Why are olives “à la Grècque” wrinkled and salty?
    After the harvest, these olives are layered with salt, stored dry and fermented. The barrels are turned every 4 days so that extensive mixing occurs. Due to this dry fermentation the olives lose water and become wrinkled. The result is a very intensive aroma which can also be experienced with dried grapes.