Beware of the scam of green olives colored with copper sulphate, they are toxic

Beware of the scam of green olives colored with copper sulphate, they are toxic

How to defend yourself from the so-called varnished olives? A food fraud dangerous to the health of consumers as these compounds, used to make the olives more vivid and uniform green (because the eye also wants its part), are harmful.


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We return to talk about the risk of being victims of one food fraud, the one concerning the green olives colored with copper sulphate or copper chlorophyll. How to defend yourself from the so-called varnished olives?




Some time ago a real food scandal hit the green table olive sector. A blitz by the financial police had in fact carried out a maxi kidnapping. The loot? 85 tons of green olives colored with copper sulphate or copper chlorophyll (E141).

A food fraud dangerous to the health of consumers as these compounds, used to make the olives more vivid and uniform green (because the eye also wants its part), are harmful. In particular, copper sulphate, a substance that tends to accumulate in the body and can cause consequences.

As for the copper chlorophyll, however, this dye of natural origin (albeit non-toxic) just like the branched sulphate is prohibited in the production of olives. Using it is therefore an incorrect practice that serves a do not bring out the defects of the olives that would otherwise be too visible to consumers.

As Giuliano Palomba (State Forestry Corps), who had coordinated the investigations on green table olives, explained:

"The main processing method for sweet table olives, Castelvetrano, involves the use of caustic soda, which allows the 'deamarization' of the fruit, hence the name 'sweet' but during processing their green color tends to fade towards yellow and this brings out the spots and defects of the olives themselves ".

How to choose green table olives (and avoid scams)

It is difficult to establish, without the necessary means, whether some olives have been "painted" (this is the term used to indicate the use of the aforementioned dyes). The only valid advice is to observe them carefully. If you see that they have an intense, bright and completely uniform green color, it is better to be wary.



Even if they seem beautiful to us, in fact, they could be so only when treated. Better then prefer olives that are a little imperfect, slightly dented or a green that is not as eye-catching as the super bright and shiny ones.

If you can, avoid buying them at the supermarket but choose a small local producer, in this way you will also have the opportunity to better understand how they are produced. Finally, better prefer those from organic cultivation.


A final, even better option is to prepare your own table olives, especially if you have olive trees or manage to have freshly picked olives with the help of some family member or friend.


Read also:

  • Food alert: 85 tons of 'painted' olives seized
  • Olives: types, benefits, calories, nutritional values ​​and uses

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