I love olives; they're my main source of salty/sour flavor in my diet. I eat maybe 2-3 lbs. a month, all from olive bars in NYC. I was kind of shocked the other day when I was at Westside Market and a lot of their "fresh" (plastic containers rather than glass jars) olives were labeled as having CANOLA OIL in them. WTF? I asked about it, and nobody could give me a straight answer; mostly they speculated that, "No, this must be an error."
Now I'm getting paranoid. Just as I was unwittingly eating a significant amount of soy oil at Chipotle on a regular basis, I fear that this may be happening with olives too (but with canola). Help me not have to ask everywhere I go: If a bucket of olives has an oddly thick oil, is this a sign of something? Do I just have to ask who a store's olive distributor is and be able to know from that? There's no way I'm going to start importing pallets of hard olives and home curing them.
My local grocer sells calamata olives in soybean oil. When last at Whole Foods, I found exactly ONE olive variety that was in actual olive oil and not some seed oil.
Then I discovered the hard way that olives don't work with the paleo diet for me. So the occasional martini will go from three to one.
Canola is cheap and is used EVERYWHERE...and it sucks but it pays to do your own cooking- its fun learning btw and find a real source and buy bulk. And by all means tell them that these olives are unexceptable.
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