Have you ever tried eating an olive that has been picked straight off the tree? If not, you should. It is something that many people have done, and we can appreciate the look on your face when you learn that it tastes quite different from what you were anticipating.
To produce high-quality green olives, it is essential to harvest at the proper time of the year. If plucked too late, they may become mushy and difficult to store, while if they are collected too early, they may become stiff and bitter.
Harvesting an olive at its peak performance requires that the olive be light-green to slightly yellowish. The fruit has achieved its maximum size, depending on the variety of olive plucked.
The techniques that should be followed are listed below; however, these procedures need a high level of competence and knowledge.
- The treatment in lye is the most crucial phase in the manufacturing process since it is the only way to make the olives edible and remove their bitterness. A sodium hydroxide solution is created for this purpose. The alkalinity of lye concentration is regulated to fit the age of the olive and the temperature of the surrounding environment.
- Following the treatment, olives are soaked in water, washed multiple times shorter and longer rinses employed to remove all traces of the lye from the interior and outside of the olives and the skin. Following this, the olives are taken from the water and stored in brine for later consumption.
- After fermentation, the olives are categorized and grouped according to size and color. Any olives that have been damaged throughout the manufacturing process are discarded. After fermentation, the olives are classified and grouped according to size and color.