SMOKED OLIVE PRODUCT AND NATURAL PRODUCTION METHOD OF SAME

摘要

The invention relates to a smoked olive product which is derived from pre-treated olive fruit of varying varieties and types and produced by natural and dry smoking into a specific fire-brick oven. For suitable smoke scent intensity, the smoking of olives should be carried out under the influence of a natural low-temperature air flow of analogous duration while rich smoked aroma is ensured by use of beech or oak shavings or combination thereof. The produced smoked olive product is distinguished from other similar marketed products produced by liquid smoking technology in that it is produced by a dry smoking method, it prevails by its high preservation and microbiological stability properties and it can be preserved in dried unaltered form with no addition of oil.