Gemlik Olive

GEMLİK OLİVES

Olive Varieties

Olive Benefits

History Of The Olive

Olive Tree

Olive Leaf

Olive Production Statistics

Olive Diseases and Pests

Gemlik Olive in Brine is used in Turkey for centuries. Olive brine to pre-prepared and then pour the olives, so we get high-quality olives for consumption, and even with this method shortened the time of production. In this method the olives in brine are placed in containers of concrete, polyethylene, polyester and fiberglass. However, despite the fact of what materials are made of container must have a height of 2 meters, because the olives are filled to a height of 1.80 meters.

Gemlik Olive are filled to the mark 10 (10% solution of brine) of prepared salt water and then olives leave to marinate. Gemlik Olives in Brine, the brine should completely cover the olives. Between the lid and the brine should not be air space.

After, the olives are filled with brine, then will begin the process of transfer of salt and olives mark fall to 5-6. Necessary to control the mark, as the salt brine should not be below mark 10. The fermentation process starts in 2-3 days. To the fermentation process took place qualitatively, we can use a quality brine remaining 1-2% from last year, or to add a bit of sour yogurt.

During fermentation in the olives may be formed of lactic acid bacteria that are using sugar converted into lactic acid. Formed by lactic acid preserves olives and not spoiled. For good preservation of olives in brine should be 0,9% of lactic acid.

Gemlik olive are not spoiled in the warm season, the degree of salt should be increased to 12-13. During fermentation necessary to control the following: clean the top of the brine from the yeast and mold, the circulation of the brine (treatment), salt and acidity. The most suitable temperature for fermentation around 20 ° C, room temperature. Therefore, as far as possible the first 2-3 weeks should be observed room temperature.

In Turkey, marinating the olives is done in the winter because of low temperature fermentation process slows down and this process ends only by summer, Thus, using this method olives are ready for use only by 6-9 months.