I didn’t get caught up the recent Australian food debacles: recall of Creative Gourmet and Nanna’s frozen berries from China putting consumers at risk of contracting Hepatitis A; nor the John Bull tinned tuna imported from Thailand linked with suspected Scromboid poisoning.
I’ve seen recent comments on social media such as Definitely worth reminding ourselves…Aussie barcode is 93. However a quick Google search clears that up… “The first two or three digits of an EAN-13 barcode identify the country in which the manufacturer’s identification code was assigned. They do not necessarily indicate the country in which the goods were manufactured”. Nor does it necessarily indicate the country origin for the ingredients. Australia’s barcode begins with a 93 but it’s no guarantee the product is Australian sourced.
When I couldn’t purchase fresh local berries I’d been buying frozen but because of an earlier recall I switched last year to Omaha organic blueberries grown in New Zealand. Scattering a small handful of berries into yoghurt each weekday means they last months. Tuna & salad from home has long been my standby work-day lunch but after the usual supermarket tinned tuna offerings began to smell like cat food I changed to Good Fish Tuna in Olive Oil. It’s pricey so I restrict myself to one tin per week and split it over 2 days, supplementing with tofu, goats cheese, nuts, olives…
Do you prefer black or green olives? At Chez EllaDee & the G.O. any olive is a good olive. We love them: black, green, Kalamata, Spanish, pitted, stuffed, organic… We eat them alone, with cheese, in salad, in casseroles & pasta, on pizza. We buy them in tubs, jars and loose.
My latest food revelation was about olives. I’ve far too had many of these revelations… because I assume everyone has my best interests at heart. They don’t. Assumptions are the boon of food manufacturers and marketers who want to influence our purchases.
There was a recent SMH newspaper article Things you didn’t know about your food I just had to read.
“Black olives aren’t ripened the way you think
Black and green olives aren’t different varieties. Green olives are the more unripe version of black olives. Olives can age on the tree, and will shrink and become darker, however commercially produced olives are not harvested like that. Instead they are picked green, treated with caustic soda and spun in oxidised water to speed ripening. Once they’re shiny and black, a black substance called ferrous gluconate is added to make sure they stay that way.”
Curious, I began reading olive jar labels at the local supermarkets. They are reminiscent of the Castrol GTX advertisement of the 70 & 80’s promoting ‘man made’ synthetic motor oils…The tag line “oils ain’t oils, Sol” has become part of the Australian vernacular. Fine for motor oils, not for olives.
Turns out one of our go-to salad olive selections [on the right in the photo above] are that lovely shade of green courtesy of food colouring… well of course now I see it now but I trusted they were natural… how naive did I feel!
If it looks to good to be true, it probably is.