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Spanish Olives are harvested when it takes full form, and when the green color turns slightly yellow, olives harvested by hand and with great caution. |
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Place for brine of olives should be close to the gathering place, collected olives must be transported rapidly. |
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Spanish Style Green Olives for brine should be well selected, if the olives have bad color, beaten, and is not suitable for brine, need to remove by hand. |
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Olives must be put in an alkaline solution of 1,5 to 2,0% |
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Olives in alkali have to wait for some time. |
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After treatment with alkali remaining olives washed alkaline water. |
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After washing with alkali should leave the olives to ferment in 7-8% of salt brine. |
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Spanish Green Olives, The olives are in brine should not penetrate the air, it is necessary to control the lid containers and then filled with brine, the brine concentration should not fall lower than 8%. To olives survived the fermentation process, it is necessary that the acidity was not less than 0,9% and not higher than pH 4.0. |
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To olives are not spoiled, it is necessary that the composition of the fermentation was normal. |
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