Products tagged with 'olive'

Black olives or ripe olives are picked at full maturity when fully ripe, displaying colours of purple, brown or black. To leach the oleuropein from olives, commercial producers use lye, which neutralizes the bitterness of oleuropein, producing a mild flavour and soft texture characteristic of California black olives sold in cans. Such olives are typically preserved in brine and sterilized under high heat during the canning process.

Green olives are picked when they have obtained full size, while unripe; they are usually shades of green to yellow, and contain the bitter phytochemical, oleuropein.

Divina Pitted Castelvetrano olives are the Nocellara de Belice varietal, named after the town in Sicily where theyre grown. A bright all-natural apple green, these delicious olives are mild with notes of artichoke.

Scratched Green Olives Marmarabirlik's Scratched Green Olives are frequently delighted in at Turkish breakfasts and on tasting platters. The scratching is utilized as a major aspect of the curing procedure for additional flavor. Appreciate an essence of the Mediterranean! Normally matured and salted, the olives are saturated with their own flavor.

Natural Scratched Green Olive Production: The green olives harvested by hand during the yellow maturity period are graded according to their grain size. The graded olives are drawn in the drawing machine after the stem removal process. Scratched olives are put into brine in the tank. Fermentation processes and controls are carried out on olives left to fermentation. According to the sweetening controls, it is packaged after about 6 months after selection, sorting and washing processes.