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More than likely, it is to help stabilize their color. UV exposure might turn them grey. Besides, they are unattractive to look at, especially since an iron solution is added to help stabilize the color. It is similar to why cherries are packed in cans of colored syrup.

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The process for making black olives results in the olives being packaged in a non sterile solution that may allow them to become contaminated with botulism. To prevent this from happening (it's bad for business to have your customers die), the olives are cooked in sealed containers. Glass jars cannot withstand the internal pressures generated by the cooking process and the olives must be cooked in metal cans.

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10y ago
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