Green coloring of table olives with chlorophyll compounds

A treated green olive colored by use of chlorophyllin salts, and by a process comprising the steps of:

• depositing the treated green olive in an alkaline environment with an alkaline solution including the chlorophyllin salts;
• leaving the green olive in the alkaline solution for a predetermined period of time;
• removing the green olive from the alkaline solution;
• depositing the green olive into an acidic solution having an acid;
• and
• maintaining the green olive in the acid solution until a pH of the green olive becomes less than a predetermined amount, wherein the aforementioned steps are performed at ambient temperature.

Treated green olives colored by use of chlorophyllin salts, and by a process comprising the steps of:

• soaking salt out of the treated green olives in sodium chloride;
• sinking the green olives into an alkaline first fluid solution including sodium hydroxide or other metal hydroxyl groups, and chlorophyllin salts;
• leaving the green olives in the first fluid solution from about 1 to about 72 hours;
• removing the green olives from the first fluid solution;
• sinking the green olives into an acidic second fluid solution holding an acid;
• and
• maintaining the green olives in the second fluid solution until a pH of the green olives becomes less than a predetermined amount, wherein the aforementioned steps are performed at ambient temperature.

Treated green olives having a bright green color created by a process comprising:

• depositing the treated green olives in an alkaline environment with a water solution of chlorophyllin salts;
• leaving the green olives in the water solution for a predetermined period of time;
• removing the green olives from the water solution;
• depositing the green olives into an acidic solution holding an acid;
• and
• maintaining the green olives in the acid until a pH of the green olives becomes less than a predetermined amount, wherein the aforementioned steps are performed at ambient temperature.

Treated green olives having a bright green color created by a process comprising:

• depositing the treated green olives in an alkaline environment with a solution of chlorophyllin salts;
• leaving the green olives in the solution for a predetermined period of time;
• removing the green olives from the solution;
• depositing the green olives into an acidic solution having an acid;
• and
• maintaining the green olives in the acid until a pH of the green olives becomes less than a predetermined amount, wherein the aforementioned steps are performed at ambient temperature.