Green olives (Spanish-style)
Fermented olive - Spain, Mediterranean. Salt, temperature, duration and pH as published, with the sentence each came from.
Parameters
- Fermentation brine
- 1 to 10% salt in water
- Optimum fermentation temperature
- 24°C
- Fermentation period
- two to three months
- Lye treatment
- 2% sodium hydroxide
- Lye temperature
- 21 to 24°C
After the glucoside has been removed, the olives are placed in barrels with a 1 to 10% brine solution and allowed to undergo a spontaneous fermentation.
The optimum fermentation temperature is 24°C.
The fermentation period usually takes between two and three months.
Green olives are placed in a 2% sodium hydroxide (lye) solution at 21° to 24°C until the lye penetrates the flesh.
Green olives are placed in a 2% sodium hydroxide (lye) solution at 21° to 24°C until the lye penetrates the flesh.
How it is made, step by step - 6 steps, each one quoted from FAO Bulletin 134 6.2.4.
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.