| 摘要 |
Preparations based on olives and a process for their production are described, which process comprises initially producing two starting mixtures, that is one by maceration of a salt brine, obtained by addition of olive oil, sea salt, citric acid, crushed pepper and various natural flavourings to water heated to 70 DEG C, for 12 hours at room temperature, and the other by maceration of possibly desalted, debittered and/or crushed olives in olive oil with added caraway and various natural flavourings for 12 hours at room temperature, then blending these two mixtures and, subsequent to the blending procedure, carrying out a conventional preservation and pasteurisation process at 80 DEG C. |
