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| Green olive are harvested and processed in the autumn, when they begin to acquire a yellow or light purple color. After cleaning, green olives undergo a process of sorting into large pools and then washed the bitterness in a solution of caustic soda. After several times washing of olives are filled in the cans for 2,5 or 3 months. Green olives are processed by the following methods, Scratched Olives, crushing olives, Spanish olives |
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| Scratched Olives |
| When Scratched Olives of green olives removed the bitterness, the rest of the process is the same as the Spanish method. After sorting, the olives are washed thoroughly and then go through the incision process in a special machine. To make the incision were not deep,...>>> |
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| Stuffed Green Olives |
| For stuffing olives, stuffed green olives are used, which completed the full process of fermentation. For begin is done sorting. Then the olives are removed from the stone using a special machine and starting stuff marinated red peppers, pickled carrot...>>> |
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| Olive Crushing |
| Olive Crushing the only difference between the incision olives and crushing olives that crushing occurs without damage (no damage to the bones). All other procedures same such as incision olives. In the last years, metallic crushers substituted granite...>>> |
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| Spanish Green Olives |
| Spanish Green Olives for brine should be well selected, if the olives have bad color, beaten, and is not suitable for brine, need to remove by hand. Spanish Olives must be put in an alkaline solution of 1,5 to 2,0% Olives in alkali have to wait for....>>> |
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| Green Olive Properties |
| Feature of green olive properties is that its harvested in autumn when it takes a little yellow or purple color. After cleaning, green olives undergo a process of sorting and then placed into large pools with a solution of caustic soda and washed with bitterness...>>> |
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