Spanish OLIVES Â BLACK AND GREEN, BEST PRICES IN USA
You May Also Be Interested In:
Black and Green olives
Spanish Olives have an excellent flavor and texture unlike any olive in the world. We have been importing these olives since the early 1940s because of their quality. Here are a few interesting facts about the Spanish Olive.
How Olives are Harvested:
Both green and ripe olives are harvested at the same time when the olives are green. After picking, the olives are very bitter and tough. Eating one of these would make for an unpleasant experience. Incoming fruit is first sorted for quality and then sized for specific bottling needs.
How Olives are Cured:
The curing process for green olives consists of hydrolysis, leaching and fermentation. This process includes soaking the olives in an alkaline solution (caustic soda) to remove the bitter tannins. They are then placed in fresh water, which is changed on a regular basis to leach out any impurities.
The olives are then placed in huge underground vats, covered with a strong salt brine and left to ferment for 60-90 days. Fermentation converts the natural sugars and some added sugar to lactic acid.
Only after the pH drops to 3.7 and the lactic acid exceeds 5% are the olives ready for bottling. The olives are kept in a salt brine while waiting for the stuffing and bottling process. To retain their yellow-green hue, the olives are never exposed to oxygen.