Olives are processed through curing to remove their natural bitterness, making them suitable for eating.
The Need for Curing
Freshly harvested olives contain a bitter compound called oleuropein, which makes them unpalatable. Therefore, they must undergo a curing process. This process leaches out the oleuropein, making the olives edible.
Common Curing Methods
Several curing methods are employed, each imparting different characteristics to the final product. Here are some of the most common:
- Brine Curing: This method involves soaking olives in a saltwater solution (brine). The salt draws out the bitter compounds over time. This is a popular method for producing many types of commercially available olives.
- Dry Salt Curing: Olives are packed in dry salt, which dehydrates the fruit and draws out bitterness. This method often results in a shriveled appearance and a more intense flavor.
- Water Curing: Olives are repeatedly soaked in fresh water, which is changed frequently. This is a gentler method that takes longer to remove the bitterness.
- Lye Curing: Olives are treated with a lye solution (sodium hydroxide). This is a faster method for removing bitterness but requires careful handling and rinsing to remove the lye before consumption.
The Curing Process
All of the aforementioned curing processes focus on removing the water-soluble oleuropein compound from the flesh of the olives, effectively reducing their bitterness and making them palatable.
| Curing Method | Description |
|---|---|
| Brine Curing | Soaking olives in saltwater, slowly leaching out bitterness. |
| Dry Salt Curing | Packing olives in salt, dehydrating them and removing bitterness. |
| Water Curing | Repeatedly soaking olives in fresh water, slowly removing bitterness. |
| Lye Curing | Treating olives with a lye solution for rapid bitterness removal. |
Once cured, olives are often packaged in brine or oil, sometimes with additional flavorings.
