Fermented olives
Fermented olive - Africa, Americas, Middle East. Region and substrate as published. No source consulted here states its fermentation parameters.
Parameters
None of the sources this site reads states a salt percentage, a temperature, a duration or a terminal pH for Fermented olives. That is a gap in the published record rather than a gap in this page, and it is not filled in from anywhere else.
Character
Described in the literature as acidic, wet, salad, side dish.
Other ingredients: Salt.
Organisms
As named by the sources, under the names those sources used. Where a name has since been reassigned, the organism page says so and gives the current one.
- Leuconostoc mesenteroides
- Pediococcus pentosaceus
- Lactobacillus plantarum
- Lactobacillus pentosus
- Lactobacillus paracollinoides
- Lactobacillus vaccinostercus
- Lactobacillus suebicus
- Halorubrum orientalis
- Halosarcina pallid
- Thalassomonas agarivorans
- Pichia manshurica
- Pichia galeiformis
- Saccharomyces cerevisiae
- Lactobacillus brevis
The published record
| Source | What it says |
|---|---|
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the Africa. Taken by the bulletin from G. Campbell-Platt (1987). |
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the Americas. Taken by the bulletin from G. Campbell-Platt (1987). |
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the Middle East. Taken by the bulletin from G. Campbell-Platt (1987). |
| FAO Bulletin 134 Table 2.1 | Listed as pickled fruit and vegetables of the Europe and World. Taken by the bulletin from G. Campbell-Platt (1987). |
| Tamang, J.P., Watanabe, K. and Holzapfel, W.H. | Microorganisms isolated from some common and uncommon fermented vegetable products of the world. |
| Swain, M.R., Anandharaj, M., Ray, R.C. and Parveen Rani, R. | Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent. |
Same substrate
Same region
- Dry-salted cucumber pickle
- Lamoun makbous
- Mauoloh
- Msir
- Mslalla
- Cucumber pickles
- Dill pickles
- Sauerkraut
- Kushuk
- Mekhalel
- Torshi
- Tursu
- Sauerkohl
- Sauerruben
- Brined cucumber pickles
- Chow-chow
- Fermented cucumbers
- Fermented dill pickles (USDA home method)
- Sauerkraut (USDA home method)
- Green olives (Spanish-style)
Fields on this page come from Literature 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.