Could someone let me know are the olives listed on the approved food list all types of olives, or are they green with or without piminto, black, etc.
I think any olive would be fine as long as they’re not packed in vinegar.
What about ones that use citric and lactic acid as acid stabilisers? Is it true these should be avoided? Most jarred olives, and even “fresh” refrigerated ones, contain them. I’ve been buying lemon/citrus ones.