Olives

Olive In Salamoia B. Di Cerignola - Calibro 60/70

Packed in plastic buckets x 5kg


Bitter Green Olives

 

Green Olives are too bitter to be eaten right off the tree since they are naturally bitter and must be cured to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and colour. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The colour of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black. Water curing, brine curing, and lye curing are the most common treatment processes for olives, and each of these treatments can affect the colour and composition of the olives. Bitter Olives undergo special treatments before reaching supermarket shelves and our plates in order to make them more palatable.