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Fruit from Greece, Turkey, eastern Mediterranean
Ripe black olives go straight into strong salt brine with no lye. Yeasts and lactic bacteria ferment them for six months to a year while the bitter oleuropein slowly leaves the fruit, and they are packed in fresh brine, often with vinegar. Made in 6 steps over 6.1 months – 12 months. The longest step, ferment slowly for months, takes 6.1–12 months (Bonatsou S 2018). Salt is 8–10 % (International Olive Council). Yeasts Candida boidinii, Candida molendinolei and Saccharomyces cerevisiae and Yeasts of the genera Pichia, Ogataea and Saccharomyces do most of the fermenting.
| Main step | 6.1–12 monthsReported[bonatsou2018][kazou2020] | Ferment slowly for months |
|---|---|---|
| Salt | 8–10 %Reported[ioc-web][bonatsou2018] | Put straight into brine, with no lye |
| Acidity | pH up to 4.3Set[ioc2004] | Pack in fresh brine |
| Fully ripe black olives, picked by hand · Conservolea and Kalamata in Greece, Gemlik in Türkiye[ioc-web][bonatsou2018] | |
| 8–10 % salt | Brine · Topped back up to 8–10 % as the salt falls during fermentation[ioc-web][bonatsou2018] |
| 0.5 % (v/v), optional | Vinegar at the start · Used by many Kalamata processors to acidify the brine at the onset[bonatsou2018] |
| About 25 % of the brine volume, optional | Vinegar at packing[ioc-web] |
| A thin layer, optional | Olive oil on top of the pack[ioc-web] |
| Starter | spontaneous |
Total time across the recorded steps: 6.1 months – 12 months
What changes: Starting material: fully ripe black olives, picked by hand
Output: ripe olives, picked before they are over-ripe or touched by frost.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
No lye is used, so the bitterness leaves only by slow diffusion and microbial enzymes in the brine. That is why it takes months, and why yeasts matter as much as lactic bacteria. Spanish-style green olives are lye-treated and lactic-fermented in weeks.
Under the International Olive Council trade standard, natural olives kept by their own salt and acid need a brine of at least 6 % salt, pH 4.3 or lower and at least 0.3 % lactic acid. A pH below 4.6 holds back Clostridium botulinum in fermented vegetables (Snyder et al.). Enterobacteriaceae that linger after a slow start can cause gas pockets and splits in the fruit (Bonatsou et al.).
Hazards the sources name: Clostridium botulinum, held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
