Beautiful Plants For Your Interior

Green Olives

Methods of manufacturing green olives:

(1) The Spanish method:

After harvesting the olives, they are treated with an alkaline solution for a short period of time to remove the bitterness from the olives. Then the olives are preserved in a saline solution for a period ranging between two to three months, which is sufficient for a slow natural lactic fermentation process to occur, after which the process of removing the bitterness is completely completed. Then the olives are prepared in our own way to obtain a healthy and delicious final product in packages of various sizes.

(2) The traditional method :

After harvesting the olives, they are treated with a brine solution with a specific concentration of 10:12% of table salt, then the olives are preserved for a period of 3 to 4 months until the olive fruit becomes suitable for oxidation or for any other chemical treatment.

Types of olives

(1) Old green olives

(2) Bicol green olives

(3) Manzanillo green olives

(4) Apple green olives

Olive shape

Green olives as a final product can be in several forms:

(1) Whole green olives with seeds

(2) Pitted green olives

(3) Sliced green olives

(4) Stuffed green olives (carrots / red peppers / garlic / almonds)

* The size of a green olive

The size of green olives varies from one type to another and is determined by the number of green olives in one kilogram. The number of grains ranges from 81 to 400 olives per kilogram, as follows:

(1) 81 : 100 /kg

(2) 101 : 120 /kg

(3) 121 : 140 / kg

(4) 141 : 160 / kg

(5) 161 : 180 /kg

(6) 181 : 200 / kg

(7) 201 : 220 /kg

(8) 221 : 250 /kg

(9) 251 : 280 /kg

(10) 281 : 310 / kg

(11) 311 : 340 / kg

(12) 341 : 370 /kg

(13) 371 : 400 /kg

(14) more than 400 /kg

green olive