|
|
| When Scratched Olives removed the bitterness, the rest of the process is the same as the Spanish method. After sorting, the olives are washed thoroughly and then go through the incision process in a special machine. To make the incision were not deep, olives incised in 3-4 places. To remove bitterness
Scratched Olives must be put in clean water or in 2-3% brine. On the day 1-2 times to change the water, that there was no bitterness at all. After removal of bitterness, begins the fermentation process. Olives are left to ferment in a 10% brine for 8-10 days, or 7% brine for 10-30
days. |
 |
| Scratched Olives When fermentation will be completed, the olives are put in a special container, pour in 5-8% brine, and add 1% of lemon salt and a little olive oil. An olive oil and lemon salt olive gives a special taste and smell. In some countries, the brine is added carrots, garlic, mustard, celery and bitter orange. After 8-10 days, olives are ready for consumption and sale. |
|
|
|
