Hello, friends! The theme of our tasting today will be olives with a bone “Bonduelle”, “Delphi”, “Diva Oliva”. Theory can be found in the thematic article about oils and olives. Now we will begin to practice.
1. Product: olives with a bone
2. Manufacturers:
1) Industryaz Alimarias de Navarra, with. A. U., Polygon Penalfons, 31330 Villafranka, Spain. Importers in Ukraine: 1. LLC “Lan-Ukraine”, g. Kyiv, st. Dovnar Zapolsky, 5. 2. LLC “Private company” Viola “, g. Donetsk, st. Eremenka, 15. 3. Emergency “Agora Ko”, Kyiv region., G. Brovary, broth. Independence, 17 borders. 2
2) intercom Fuuz with. A., 8th km Larisa-Sikurion, Larisa, Greece. Importer in Ukraine: Konryl DP, g. Kyiv
Interestingly, the importer did not bother to write his exact address. Only name and city (see photo of the composition). Yes, there is a site, a phone, but there are no streets and buildings. Just the city of Kyiv. Minus marking.
3) Veld Vorld Lymyted, Sit 9, Sheford Market, 8, London, Great Britain. Importers in Ukraine: 1. Emergency “Peremoga trad”, g. Kyiv, st. Grushevsky, 28/2. 2. Emergency “Iberick”, g. Kyiv, st. Patrice Lumumba, 13
3. Place of purchase: “Megamarket”, st. Getman, 6
4. Buying date: 06.02.2014
5. Product price: “Bonduelle” – 15.66 UAH; Delphi – 14.76 UAH; “Diva Oliva” – 11.10 UAH.
6. Normative document: “bonduelle” – – -; “Delphi” – -; “Diva oliva” – –
Since our product is imported from Europe, it is natural that there can be no GOSTs and TU on the packages.
7. Compound. “Bonduelle”: olives with a bone (43%), drinking water, kitchen salt, milk and citric acid acidity regulators, ascorbic acid antioxidant, sodium glutamate amplifier.
Delphi: olives, water, salt, acidity regulator (lactic acid, citric acid).
“Diva Oliva”: olives, water, salt, acidity regulator citric acid.
As you can see, the composition of the products (despite the fact that our product is quite simple) are still different. As part of the Bonduelle olives, we will first dwell on the acidity regulators. And if lactic acid is considered harmless, then citric, non -realized on all of its seemingly naturalness, is a very contradictory substance.
Ascorbic acid, who does not know, is pure vitamin C. There are no problems here. But why does the manufacturer add a very dangerous taste amplifier-sodium glutamate (E-621)-it is unknown. Rather, it is known: so that the taste of olives seem very saturated to us! But why in olives? Okay, we know that the E-621 has long been registered in various snacks (chips, crackers, nuts), but why in olives?! Are they really so tasteless that they will not do without this chemistry?! Nonsense! We wrote in detail about the dangers of this additive in an article about nuts for beer.
The other two copies have no such problems, without taking citric acid.
8. Food and energy value (in 100g).
“Bonduelle”: proteins – 1.38g; fats – 18.17g; carbohydrates – 5.1 g; 160kcal
“Delphi”: proteins – 1.2g; fats – 20.0g; carbohydrates – 1.0 g; 186kcal
“Diva Oliva”: proteins – 1.5g; fats – 13.5g; carbohydrates – 2.8 g; 144kcal
9. Marking. One of the main criteria in assessing the labeling of olives is their size. It should be noted that all manufacturers, without exception, coped with this task – the size of the olives is indicated near the dates of production…
“Bonduelle”
“Delphi”
“Diva Oliva”
As for the shortcomings, absolutely all manufacturers have forgotten about the e-recognition of additives in the composition, because even citric acid is “Eshka” (E-330). What to say about glutamate sodium… We also recall the no exact address of the Delphi olives imported address. All other data, including the mass of the main product, are present on tin.
10. The mass fraction of the main product (on packaging). “Bonduelle” – 130g; “Delphi” – 220g; “Diva Oliva” – 135
11. The mass fraction of the main product in fact.
“Bonduelle” – 137
Delphi – 239g
“Diva Oliva” – 146
As we said a little higher, the banks indicate a clean mass of the main product, that is, the olives themselves. Therefore, there is no point in weighing separately tin. The results of weighing olives showed that the manufacturers did not deceive us.
12. Type and aroma. Olives of approximately the same size (Delphi olives are slightly more elongated) and colors. Each bank has olives that have slightly different shades than the bulk – lighter or, conversely, dark. Also in each bank there is a small part of olives with spots from pressures and other damage. The aroma of all copies corresponds to this product – characteristic sour notes without extraneous tones.
13. Taste. Bonduelle olives are not at all elastic, very, very soft. Quickly turn into gruel in the mouth quite quickly. I didn’t like it. And so the taste is very good – moderately sour with light bitterness in the aftertaste.
Delphi olives, on the contrary, are rather elastic. You need to gnaw off the pulp well from the bone. Busting is very pronounced in taste. Some, probably, may seem that they are too bitter. And perhaps they will be right.
The least liked the olives “Diva Oliva”. By consistency, they are similar to “bonduelle” olives, but the taste and bitterness with some kind of sour afreshold is quite pronounced in taste.
