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It’s sadly both allowed and common in France [1][2], the term they use is either “olives noires” (black olives) or “olives noires confites”. [1] https://www.ca

• seszett 7y ago
  They do have to say "confites" (I don't know how to say that in English), they can't call them just "olives noires", but I didn't realize they could write "olives noires" on the package and say "ingredients : olives noires confites". That seems very dishonest. But in Belgium they can just call them "olives noires / zwarte olijven" and indicate "stabilisator E579" in the ingredients, which I think is even more dishonest.
  • bpierre 7y ago
    > but I didn't realize they could write "olives noires" on the package and say "ingredients : olives noires confites". That seems very dishonest. Exactly, and they also often define the iron gluconate as either a stabilizer or an iron additive, rather than a colorant. They sometimes go as far as putting “enriched with iron” on the front label, suggesting health benefits.
    • tropo 7y ago
      I usually shop for the ones with the most iron. The good ones are 4% RDA per serving. Colorants can have health benefits.