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PRODUCTION OF TABLE OLIVES |
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| The olive is a fruit that contains a bitter element called oleuropenia, it has a low sugar content and a relatively large content of oil (between 12% and 30%). In order to eat it the bitterness needs to be removed using primarily some of these systems: dressing, based on treatment with alkaline liquor, preferably sodium hydroxide, natural preparation subjecting them from the beginning to brine, or by washing with water. The olives should be halved previously. | |||||
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Green and black table olives. |
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| You can then act in one of the ways indicated: pickled green olives with lye, in brine (Seville style) totally or partially and then after being heat treated, you can refrigerate them or add a preservative. | |||||
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Green and black olives can be just put in brine as long as the temperatures remain relatively low. Black olives are also preserved in jars with dry salt. |
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There are many local preparation systems that although they are less widespread does not mean that they are not a high quality product. Finally, the olives can be pitted for consumption in this state, and they can be filled with anchovies, peppers or other products. |
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Source: www.aceitedeoliva.com |
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C/
Maestro Rebullida, 20 |
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