Black olives
Fermented olive - Mediterranean. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Fermentation brine
- 2 to 5% salt in water
- Softening brine before lye
- 5 to 7% salt in water
- Packing brine
- 3 to 5% salt in water
- Fermentation period
- two to six weeks
- Lye solution
- 0.7 to 2.0% sodium hydroxide
They are then packed in barrels with a 2 to 5% brine solution and allowed to undergo fermentation for two to six weeks, depending on the external temperature.
When ripe olives are used, they are placed in a 5 to 7% brine solution to soften the outer tissue before lye is added.
The finished product is packed in a 3 to 5% brine solution and then sterilised.
They are then packed in barrels with a 2 to 5% brine solution and allowed to undergo fermentation for two to six weeks, depending on the external temperature.
After soaking in brine, the lye solution (0.7 to 2.0%) is added and, after soaking, the olives are washed clean.
How it is made, step by step - 5 steps, each one quoted from FAO Bulletin 134 6.2.5.
Same substrate
Same region
Fields on this page come from FAO 134. Nothing here is inferred from one field to fill another. What each dataset is, and what it is not allowed to supply, is on methodology.