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Pickled olives | How to cure your own olives

Pickled olives | How to cure your own olives


Pickling olives is one of the old food industries and is famous in countries with abundant cultivated lands for this crop. Olives, in both black and green qualities, enter the pickling process.


Steps for pickling green olives:

1. Selecting the appropriate variety and excluding damaged and infected fruits

2. It is possible to sort the fruits according to size and color, and this stage can be canceled

3. The important process in the pickling process is the sweetening of the olives( get rid of bitter taste). This process is done by immersing the olives in a solution of sodium hydroxide at a rate of 1.7% for a certain period of time, so that we get rid of the bitter taste and enter the alkali into three quarters of the fruit. This is confirmed by using a phenol reagent because it gives a red color. With alkali

4. Disposal of the alkaline solution: the fruits are soaked in water and the washing water is replaced 3-5 times a day

5. The fermentation process. Fruits are placed in pickling utensils  with brine at a concentration of 10%. Attention should be paid at this stage to ensure anaerobic conditions so that the lactic acid bacteria continue to work to produce lactic acid, whose percentage at the end of the stage reaches about 2%

6. Packing :The fruits that were subjected to the pickling process are packed in suitable utensils and it must be ensured that the damaged  and soft fruits are excluded, then add a new brine solution at a concentration of about 7% and we add certain amount  of lemon juice, then the packages are closed and a pasteurization process is carried out and closed well and kept in clean places.

Steps for pickling black olives

Here we use the dry salting process to pickle black olives

This method is done according to the following:

1. Black fruits that are fully ripe are picked

2. They are placed in pickling vessels made of wood or plastic, perforated from the bottom

3. Weigh dry salt about 1 kg of salt to 10 kg of olives. The salt is distributed on a pattern of alternating layers with the olives so that the top layer is completely covered with salt.

Leave this process for a period of 8--10 days

4. The olives are flipped from time to time, and get rid of the brine that has formed, put a new layer of salt and leave a period of time , we continue this process until the bitter taste in the fruits is eliminated

5. At this stage, we wash the olives with water to get rid of the brine and fill them in pickling vessels and add a brine solution of 12% concentration. At this stage, a weight is placed on the olives to ensure anaerobic fermentation conditions. After the end of the fermentation process, the olives can be immersed in olive oil. And after getting rid of the saline solution

Some of the important things that help in the success of lactic fermentation in general:

  • The  appropriate  salt concentration for the growth of lactic acid bacteria should be 8-10% (the concentration is higher than 16% is used for preservation because at this concentration the growth of the desired and unwanted bacteria stops)
  •  Add sugar in a small amount to increase bacterial activity
  • Adding of lactic acid at the beginning of the fermentation process because it allows the growth of lactic acid bacteria and inhibits the activity of unwanted microorganisms.
  • Adding the starter and it is preferable to add it when washing the fruits because the desired lactic acid bacteria on the surface of the fruits decreases.


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