table olıve Production Processes
OliveOilsLand®
Our table olives are produced using a traditional natural fermentation method that preserves their authentic flavour and texture. Carefully processed and brined under controlled conditions, they ferment slowly to develop a rich, balanced taste. This time-honored method ensures high quality, natural character, and export-ready excellence for global markets.
BLACK OLIVES
FIRST METHOD
Black Olives are washed and left in fresh water for 1 or 2 days. We prepare the brine by dissolving 1 kilogram of salt in 10 liters of clean water and the Place the olives into a suitable container (see above) and cover completely with the brine. We make sure the container has a tight fitting lid. In Last Step , We leave to ferment for ±12 months; taste them from time to time and we remove any olives that are floating on the surface.
GREEN OLIVES
FIRST METHOD
Green olives are carefully treated in a controlled lye solution depending on their size and ripeness, then thoroughly rinsed to remove any residue. They are placed in natural brine prepared with salt and clean water and left to ferment for approximately 12 months, allowing their flavor to fully develop. After fermentation, the olives are rinsed again and packed in glass jars with fresh hot brine. They are stored in cool conditions, and optional additions such as herbs, garlic, or lemon can be included upon request.
GREEN OLIVES
Second Method
Green olives are carefully treated in a controlled lye solution, then thoroughly rinsed to remove any residue and bitterness. They are kept in airtight containers throughout the process to preserve their natural colour and quality. After repeated washing and soaking in fresh water, the olives are transferred into a prepared brine solution with salt and a small amount of vinegar, where they mature for several months to develop their balanced flavour. For packaging, the olives are placed in glass jars and covered with hot brine. A thin layer of Extra Virgin Olive Oil and optional herbs, garlic, or lemon may be added upon request. The product is stored in cool conditions to maintain freshness and quality.
BLACK OLIVES
Second Method
We wash the olives to remove dust and dirt, make a cut lengthwise through the flesh; place the olives in an airtight container (see Method 1 above) and cover completely with fresh water. the water is changed twice a day for a minimum of 4 to 6 weeks the shorter the soaking period, we prepare a brine solution: 750g to 1 kg Salt, 10 litre of water. In an airtight container, the olive is covered with the brine and allow to soak for 4 months or longer PACKAGING: We place olives into glass jars, cover with hot brine: 20g Salt mixed into 1 liter boiling water. Good quality Extra Virgin Olive Oil can be added on top of the brine cover immediately and left to cool. We store in a cool place. Sprigs of fresh herbs like rosemary or thyme or a few cloves of garlic or lemon slices can be added according to client's request