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Neither do I, but it is 400% the "traditional" olive contents, let's call it "substantial increase".

The last cited article reports however that as much as 1,925 ppb have been found in some specific canned olives.

For comparison, the FDA sampled a bunch of foods for acrylamide posted the values here:

Jesus, there is one Popeye's location that is apparently, just, like, going out of its way to add acrylamide to its french fry oil or something.

This whole data set is oddly fascinating.