Good idea or no?
In the middle of an Olive and Rosemary Sourdough. The recipe calls for black Kalamata olives. In my local store the choice I had was black pitted or green pitted olives by Crespo.
- The black olives were preserved in 'Salt, Stabiliser: Ferrous Gluconate; preservative: Potassium Sorbate'.
- And the green olives were preserved in 'Water, salt, Acidity regulators: Lactic acid, Citric acid'.
While I was looking for black olives I had a brainwave. Better to buy the green olives which were preserved in lactic and citric acid. Even though I gave them a bit of a wash if anything gets in it can only be to my advantage.
Very wary of chemicals and preservatives and it seemed a good idea to go for the green olives. Something to think about when choosing add-ins.