Yes, pickled olives are fermented food.
Table olives are one of the main fermented vegetables in the world. The term "pickled olives" generally refers to olives that have been processed and cured for consumption, which falls under the category of table olives.
According to processing methods, olives can be classified as treated or natural. The crucial point highlighted is that both have to be fermented. This means that regardless of whether olives undergo an alkaline treatment or are processed naturally in brine, fermentation is a necessary step in preparing them as table olives.
How Olives Become Fermented
The process involves placing olives in brine, a saltwater solution. This environment encourages the growth of beneficial bacteria (lactic acid bacteria) which consume the sugars in the olives and produce lactic acid. This lactic acid acts as a natural preservative and contributes to the characteristic flavor and texture of pickled or table olives.
- Natural Olives: These are typically placed directly in brine after harvesting.
- Treated Olives: These, often green olives, undergo an alkaline treatment (like with lye) before being placed in brine. This step helps to remove bitterness more quickly before the fermentation process begins.
In either case, fermentation is required to make the olives palatable and preserve them for consumption. Therefore, pickled olives, being a type of table olive, are indeed a fermented food product.
