| 摘要 |
Cured olive powder and paste are made from olive cake or alpeorujo which are by- products in olive oil production. Olive cake and alpeorujo are very acrid and bitter making them very unpalatable for use in food for human consumption except in very small quantities. This invention relates to the dcbi tiering and fermentation process of olive cake obtained from all types of olive fruit to enable both the olive paste or powder to be used as a culinary ingredient and for dietary supplements. The use of the word "cured" in this text is meant to cover " alkaline treatment in combination with natural fermentation in brine, or fermentation with brine treatment alone." Fermentation is key to product stable, tasty and palatable product. |
