Food is blanched either by adding it to already boiling water, or starting it off in cold water and bringing it to a boil. The latter, cold-water blanching, is used to extract excess salt, as in blanching olives or bacon. Blanching in boiling water is used to retain flavor, color, and nutrients for such things as herbs or green vegetables. Blanching is also used to loosen the skin of tomatoes, peaches, and almonds, making them easier to peel.