This method is similar to the natural fermentation process OliveOilsLand® use. It allows the sugars in the olives to ferment and form lactic acid. The end result will be well worth the effort and the wait. All the wonderful flavours are preserved and this gives the olives its delicious taste.
Green Olives are soaked in a caustic soda solution of between 1,3 and 2,6% for ±15 hours. The time may vary according to the size and ripeness of the fruit. After a few hours, take out an olive and make a cut through the flesh. When the lye has penetrated two thirds of the distance between the surface of the fruit and the pit, it is ready to be washed. Also try to prevent the olives from coming into contact with air, as this can cause the colour to go dark or an unattractive khaki green. We Keep in an airtight container (stainless steel, glass or high grade plastic will not affect the taste) through the entire process.
In the mean time, we prepare the brine by dissolving 1 kilogram of salt in 10 litres of clean water. Now rinse the olives many times with clean, cold water to remove soapiness and caustic residue. This step is very important, because we don’t want our olives to taste of caustic soda or “soapy”, place the olives into a suitable container and cover completely with the brine, make sure the container has a tight fitting lid. We leave to ferment ±12 months, we taste them from time to time and decide for getting ready for packaging .
PACKAGING : We remove from the brine, rinse with clean water and place into glass jars and cover with hot brine, make the brine solution: 20g Salt mixed into 1 liter boiling water and then we cover immediately and leave to cool. It is stored in a cool place and refrigerate after opening. In shipment step, sprigs of fresh herbs like rosemary or thyme or a few cloves of garlic or lemon slices may be added according to client's request
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.
PACKAGING: we cover with hot brine: 20g Salt mixed into 1 litre boiling water, cover immediately and leave to cool and then we store in a cool place and refrigerate after opening , also add a film of good quality Extra Virgin Olive Oil on top of the brine according to client's request
Green Olives are soaked in a caustic soda solution of between 1,3 and 2,6% for ±15 hours. The time may vary according to the size and ripeness of the fruit. After a few hours, take out an olive and make a cut through the flesh. When the lye has penetrated two thirds of the distance between the surface of the fruit and the pit, it is ready to be washed.
Also try to prevent the olives from coming into contact with air, as this can cause the colour to go dark or an unattractive khaki green. We keep in an airtight container (stainless steel, glass or high grade plastic will not affect the taste) through the entire process. In the mean time we prepare the brine by dissolving 1 kilogram of salt in 10 litre of clean water, rinse the olives many times with clean, cold water to remove soapiness and caustic residue. This step is very important, because you don’t want your olives to taste of caustic soda or “soapy”. We place the olives in a suitable 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 more bitter you like your olives, the shorter the soaking period. We prepare a brine solution: 750g to 1 kg Salt, 10 litre of water, Wine vinegar to taste (± 1 litre) In an airtight container, we cover the olives 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 ; add a film of good quality Extra Virgin Olive Oil on top of the brine if you like. We cover immediately and leave to cool, 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
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
