Process for producing dressed green olives, without fermentation, with characteristics which are similar to those prepared in the Spanish style

摘要

The process for producing olives follows a sequence of operations which are similar to those of the traditional process, but, instead of the fermentation stage, a 4-6- day heating stage is applied immediately after the olives have been placed in a suitably acidified brine (6% NaCl and 0.8% lactic acid). Satisfactory preservation of the packaged product is obtained by means of pasteurization. The process applies to the technical sector of the table olive production industries.