PROCESS FOR PRODUCING BURGUNDY-COLORED FLAVORED OLIVES AND PRODUCT MADE THEREBY

摘要

A process for producing burgundy colored olives including the steps of darkening the color of the olives (21); neutralizing the pH of the olives (23); while neutralized, soaking of the olives in an aqueous solution of Red Dye No. 3 at ambient temperatures for at least 12 hours (25); and packing the olives in an acidic brine solution for storage (27). In another aspect, the process includes flavoring the packing solution with a mother brine recovered from an olive fermentation process (29). Olives produced by the processes of the present invention are also disclosed.