Green olives, being young and immature, undergo a specific curing process to become palatable. The primary goal is to remove their inherent bitterness while enhancing their flavor and texture.
Here's a breakdown of how green olives are processed:
Curing in Water
- Initial Step: Green olives are initially cured in water. This is a crucial step to eliminate the bitter compounds that make raw olives unpalatable.
- Bitterness Removal: The water curing process helps leach out the oleuropein, a naturally occurring bitter compound found in olives.
- Flavor & Texture: After about a week, this process results in a fresh, nutty flavor and a firm texture. The duration can vary depending on the specific method and desired outcome.
Pickling Brine
- Storage: Once the water curing is complete, the olives are transferred to a pickling brine.
- Salinity: The brine is primarily a salt solution that acts as a preservative.
- Flavor Infusion: The pickling brine not only preserves the olives but also imparts a salty flavor.
Summary of Green Olive Processing
| Step | Purpose | Result |
|---|---|---|
| Water Curing | Removes bitter compounds (oleuropein) | Fresh, nutty flavor & firm texture |
| Pickling in Brine | Preserves the olives & adds salty flavor | Salt-infused, shelf-stable olives |
