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Fruit from Spain
Green olives are soaked in lye until it reaches two-thirds of the way into the flesh, washed, and put into salt brine. Lactic bacteria, mainly Lactiplantibacillus pentosus, then sour them over two to three months. Made in 7 steps over 2.4 months – 3.8 months. The longest step, finish and hold in brine, takes 2–3 months (Battcock M. and Azam-Ali S. 1998). Salt is 10–12 % → 5.88 % (Lucena-Padrós H 2014). Lactiplantibacillus pentosus and Lactiplantibacillus plantarum, the name used in older reports for the same group do most of the fermenting.
| Main step | 2–3 monthsReported[fao134] | Finish and hold in brine |
|---|---|---|
| Salt | 10–12 % → 5.88 %Measured[lucena2014] | Cover with brine |
| Acidity | pH up to 4Set[ioc2004][lucena2014] | Finish and hold in brine |
| Green olives, picked full-size before they colour · Manzanilla, Hojiblanca and Gordal are the main varieties[campus2018][ioc2004] | |
| 2–3.5 % NaOH | Lye (sodium hydroxide solution) · Stronger or weaker with ripeness, temperature, variety and water quality[ioc-web] |
| Water, to wash out the lye[campus2018] | |
| 10–12 % NaCl | Salt brine[lucena2014] |
| Starter | spontaneous, or a Lactiplantibacillus pentosus starter |
Total time across the recorded steps: 2.4 months – 3.8 months
What changes: Starting material: firm green olives picked before they colour
Output: sound green olives of full size.
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
Spanish style is the main table-olive method that uses lye first. The lye removes the bitterness in hours, so a fast lactic fermentation follows and is done in two to three months. Greek natural olives skip the lye and lose their bitterness slowly in brine over many months.
Under the International Olive Council trade standard, treated olives that are kept by their own salt and acid (not pasteurised or chilled) need a brine of at least 5 % salt, pH 4.0 or lower and at least 0.5 % lactic acid. A pH below 4.6 holds back Clostridium botulinum in fermented vegetables (Snyder et al.). Lye is caustic, so the olives are washed before they go into brine.
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
