Olives are preserved primarily through curing processes that remove the bitter compound oleuropein, with the most common methods involving brine, dry salt, water, or lye treatments.
Here's a breakdown of common olive preservation methods:
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Brine Curing: Olives are submerged in a salt water solution (brine). The salt draws out moisture and bitterness. This method can take weeks or months. The salt also acts as a preservative. This is one of the most common methods.
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Dry Salt Curing: Olives are packed in dry salt, which draws out moisture and bitterness. This method typically results in a wrinkled texture. Once cured, the salt is brushed off and the olives are often soaked in olive oil.
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Water Curing: Olives are submerged in water, which is changed regularly to leach out the oleuropein. This is a slower method compared to brine or lye curing, often taking several weeks or even months.
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Lye Curing: Olives are soaked in a lye (sodium hydroxide) solution, which rapidly breaks down the oleuropein. This is a faster method, but it requires careful control and thorough rinsing to remove all traces of lye. Once the lye is neutralized, the olives are typically brined for flavor and preservation.
The flavor and texture of the preserved olive depend significantly on the specific curing process used. Regardless of the initial curing method, olives are often further preserved through pickling, which involves storing them in a vinegar-based solution with herbs and spices. This enhances flavor and extends shelf life.
