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Green Olives in Brine

Edremit olives for olive oil are collected from our gardens in October-November when they are green. It is sorted, selected and washed in sieving machines.
After the crushing process is done, they are put into olive tanks with a wide mouth. They are filled to the brim with drinking water and their lids are closed.
It stays in its own water for 15-20 days and the water is changed. After remaining in the second water for 15-20 days, the water is changed again and the preliminary bitterness of the olive is removed.
Thirdly, the brine prepared with a mixture of sea salt and lemon salt is poured and left for natural fermentation.
Circulation is done for salt balance approximately every 15 days. Crushed olives reach maturity in 3-4 months, which is earlier than when they are broken.
Ripe olives are removed from the brine, crushed grains are removed and washed.
A mixture of salt and lemon salt prepared as permanent brine is poured over the olives placed in the packages.
Permanent brine prepared for the packaged product is prepared with 100 C boiling water in order to be pasteurized and hygienic, and poured at this temperature and the lids are closed.
Store our olives in brine in a dark and cool place.

İçindekiler:

Product Storage Instructions

Store our olives in brine in a dark and cool place.

All Packaging Weights

1 litre

2 liters

3 litres

5 litres

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Green Olives in Brine

İçindekiler:

Product Storage Instructions

All Packaging Weights

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