It is usually best to prepare Turkish style olives from mature olives that are dark red to black. Mission olives are commonly used, but any variety will do. Use smaller olives because larger ones get soft. The olives will become shrivelled since they are salt cured. These olives are salty and slightly bitter, and you may have to acquire a taste for them.
Cover the bottom of a wooden box with burlap. Weigh out 1 pound of salt for each 2 pounds of olives. Mix the salt and olives well in the box to prevent mold from developing. Pour a layer of salt over the olives to a depth of 1 inch.
After 1 week, pour olives and salt into another box, then back into the first box to mix them. Repeat this mixing process once every 3 days until the olives are cured and edible. This usually takes about 30 to 35 days.
Sift out most of the salt through a screen. Dip the olives momentarily in boiling water. Drain. Let them dry overnight.
Add 1 pound of salt to each 10 pounds of olives. Mix and put the olives in a cool place. Use within 1 month, or store in a refrigerator or home freezer until used. Just before using, coat the olives with olive oil. Do not use oil if you plan to use the olives for cooking. To coat with oil, put them in a large pan or box and sprinkle a little olive oil over them. Work the olives with your hands to coat them with oil. This type of olive is useful for flavouring stews, tamale pie, spaghetti, and as a relish eaten out of hand.
Day 1 Wash in running water. Place in flat trays (large surface area)
or plastic ice cream containers. Add boiling hot water and allow to soak for 24 hours.
Day 2 Remove cold water and add dry salt
Day 3 Onwards mix well and keep adding dry salt
After about a week water comes out of the olives pour off
Total salt = about 15% OF THE OLIVE WEIGHT IE 150 To 200 grams
Test wash salt off olive and taste.
When the salt has penetrated into the olive, wash off salt and add olive oil.
Lye can be purchased at hardware stores. Don't use an aluminium pot or it will leach out the zinc. Lye is an alkaline solution made out of caustic soda.
Soak 12 hours in lye solution 4 tablespoons lye in 1 gallon cold water. (Solution should not be over 64 to 70 F before adding olives.) stir occasionally.
Drain, and soak 12 more hours in fresh lye solution. Cut into a large olive lye will change the flesh to a yellow green, penetrating to the pit.
If the lye has not penetrated to the pit, soak an additional 12 hours in a fresh lye solution.
Rinse in cold water
Soak 6 hours in fresh, cold water.
Change the water and soak 6 hours in fresh cold water, repeating four times a day for 4 8 days, until there is no lye taste
Brine Cure l. To keep up to 2 weeks
Cover with salt brine 6 tablespoons salt per gallon of water. Let stand 2 days. Refrigerate and use within 2 weeks.
Brine Cure 2. To keep longer than 2 weeks:
Step 1. Cover with salt brine 13 tablespoons salt per gallon of water. Store 1 week.
Step 2. Cover with fresh salt brine 1 pound or 1 2/3 cups salt per gallon of water.
Store in a cool place, preferably a refrigerator.
Use within 2 4 months. Before eating, soak olives overnight to remove excess salt. Use with 3 days after soaking.
Prepare a vinegar water solution equal parts vinegar and water. Add salt to the vinegar water solution: ½ to 1 cup salt per gallon do not omit salt as it prevents bacterial growth. Add garlic an spices if desired. Cover tightly and store at room temperature. Good for 4 5 months at room temperature or 10 12 months in the refrigerator.
Green Olives (and half ripe ones)
Any variety Collect olives by hand in a clean plastic bucket to prevent bruising.
Brine = 10%w/v salt in water that is 100grams/litre of final solution
Fill jars well and add a layer of olive oil.
We eat the olives by both methods after one week. When the olives are at their most tastiest they have all gone!
Choose Olives those that are light green, pale straw colour, or rosy red. Black fruit will get too soft when
Start processing the olives early in the day. The first steps take at least 12 hours and you must check the fruits' progress frequently. For every 2 gallons/10 litres of olives you will need:
Prepare a solution of 1 cup vinegar and 1 cup water in a bowl. Keep it nearby to wash your skin in case of lye burn. Sort through the olives, discard any that are bruised and measure fruit. Work with multiples of 1 gallon/5 litre units.
Pour water into the crock, allowing 1 gallon/5 litres water to cover each 2 gallons/10 litres olives. Using gloves to protect your hands, measure ¼ cup lye for each gallon/5 litres of water. Slowly pour lye into water, stirring continuously with the long handled spoon until lye dissolves. Do not put lye in before the water or taste olives at any time during the lye curing process. Let stand, covered, where the temperature is 60 70 degrees Fahrenheit/15 20 degrees Celsius, stirring every 2 3 hours. After 6 hours, drain olives and set aside in another container.
In the first container, prepare a fresh lye solution, using the proportions given previously, add fruit and leave to stand for 6 hours. Olives must remain in the solution until the lye has penetrated to the pit in order to remove bitterness. To check lye penetration, cut 2 or 3 olives of varying sizes in half. Wear gloves. Penetrated flesh will have turned a dark yellow green; unpenetrated flesh closer to the pit will be a lighter colour.
This process takes at least 12 hours, but can take as long as 30 hours, depending on the variety, maturity and size of the olives. If lye penetration is not complete after 12 hours, prepare a fresh lye solution, following preceding directions. Let olives stand in solution until penetration has occurred. If convenient, stir and check every few hours, but there is no harm in letting olives stand over night without stirring or checking. If necessary change lye solution again after 12 hours. As soon as most of the olives have been completely penetrated a few of the largest ones may not be quite finished you can proceed to the next step.
When lye penetration is complete, pour off lye solution and cover olives with fresh, cold water, taking care to keep the fruit submerged with a clean cloth. Cover crock and let stand for at least 6 hours or overnight. Thereafter, change the water once a day until the colour of the water changes from dark red to light pink (4 7 days).
Prepare a weak brine solution, using ½ cup table salt for each 1 gallon /5 litres water you'll need 1 gallon/5 litres water for each 2 gallons/10 litres olives. Stir until salt is dissolved. Slowly pour fruit into brine; cover container and let stand for 12 hours (olives will float initially).
Drain brine; prepare a second solution, using same proportions of salt and water. Let olives stand, covered, for 1 week. You can now eat the olives. If they are too salty, remove them from brine and cover with fresh water for 30 60 minutes, then drain and serve.
If you do not plan to use all your olives within 3 days, replace the brine with a holding solution of 1¼ cups table salt for each gallon/5 litres water. You can keep olives for 6 months in the refrigerator, covered; replace the holding solution after 4 months.
To store large quantities of olives at room temperature, place the fruit in a holding solution of 2¼; cups salt for each 1 gallon/5 litres of water. Store, covered, for up to 6 months.
To reduce saltiness before eating, soak olives overnight or longer in fresh water. Drain and serve; refrigerate leftover drained olives and use within 3 days.
If at any time olives become mushy, mouldy, or malodorous, discard them promptly. Do not taste them.
The following articles have been gleaned from the World Wide Web and repeated here for all olive lovers. We thank these contributors for their sharing the knowledge and experience in search of the perfect pickled olive..
Olives ripen from green to black, the flesh which encloses an oval stone is the source of olive oil. The fruit stoned or stuffed is used as an appetizer and as a flavouring and ingredient in dishes. Originating in the East the Olive was consumed by both the ancient Egyptians and Greeks and was spread in its cultivation to all Mediterranean regions by the Romans.
More recently the low level of saturated fat has made the olive more popular as a healthy and tastier alternative to other vegetable oils. There are two basic types of olive green (unripe) and black (ripe). Green olives are harvested before they ripen and treated with an alkali to reduce the bitterness the rinsed and pickled in brine. Black Olives are harvested when fully ripe and are not treated with alkali but are still pickled in brine.
The following passage comes from Lynn Alley's book "Lost Arts A Cook's Guide to Curing Olives, Crafting Fresh Goat Cheese and Simple Mustards, Baking Bread and Growing Herbs
"The Brine Cure" ... is simple and safe, and it offers the most plausible response to my question about who first discovered that the olive was, given the right circumstances, edible.
I suppose it's possible that, long ago, some olives fell into a saltwater tide pool and stayed there undisturbed or a considerable length of time. Then one day someone, perhaps a housewife or fisherman, happened by and decided to give one a try. Much to her delight, the olives had become pleasantly salty and quite edible. No doubt, she then took some home to her humble abode and, to her even greater delight, was able to duplicate the process. People still cure olives today in some Greek islands by dipping a basket of olives daily into the sea for 10 days. When the inner flesh is dark brown, the olives are ready to eat.
To begin the brine processing, place your clean olives in cold water and change the water each day for 10 days. (I use large, plastic, covered buckets from a local restaurant supply.) Weight the olives down with a plate so they all stay submerged. No need to seal at this point. This will start leaching the bitter glycosides out of the olives. At the end of the ten day period you can make a more permanent brine solution in which to continue the process.
Add one cup of non iodized salt to each gallon of water. Use enough of this brine to cover the olives. Change this solution weekly for four weeks, transfer the olives to a weaker brine solution until you are ready to use them. The solution should contain one half cup of non iodized salt to each gallon (4.2 litres) of water. Just how long it will take for your olives to become edible I cannot say. Mine seem to take about two or three months to develop a rich, olive flavour. The best piece of equipment you have for assessing when the olives are done is located between your nose and your chin. It doesn't cost much to maintain (outside of your regular dental checkups), so use it!
Store your olives in the weaker brine in a fairly cool, dark place and keep them covered. A scum may form on the top of the olives, but according to my mother's Italian neighbours, this simply adds to the flavour of the olives! (One of my Italian sources swears that this is the "culture which consumes the bitterness of the olives.") Toss out the scum and use any olives that look unspoiled. (A squishy olive is a spoiled olive.)
A Note of Care: Using the pickling method outlined above, and the complete absence of salt during the initial ten day rinsing period, bacteria can form and turn the fruit soft and rotten during the following weeks. If this happens, you will lose your entire production. Experiment with it, use about 5% salt solution for one batch and no salt for another batch. To care for the environment, there are some commercial methods that do not use the daily rinse method.
The following five recipes come from the Beaumont Nursery Catalogue of many years ago. The Brock family who operated the nursery have since moved on, but Beaumont House, which was taken over by the National Trust in about 1976, is very much a landmark today. Beaumont House was Sir Samuel Davenport's original home in the 1850's.
The nursery catalogue claims that the first olive trees imported to Australia were shipped by Sir Samuel Davenport and planted on his Beaumont property in 1844. Our thanks go to the Brock family for the years they spent in developing the Australian Olive Industry.
It is a very simple matter to pickle olives and all you need is a small wooden vat or barrel or an earthenware jar with an open top similar to a glazed bread crock, and if you are interested the following recipes may be of some assistance to you:
Referring to all the following recipes, it is essential that when pickling, the olives must not be bruised in any way. Fruit must be picked just as the olive is turning colour from green, that is when it shows a small patch of pinkish purple and is commencing to soften. Always cover the containers to exclude all light.
Place olives carefully in container, cover the olives with a caustic soda solution (3 oz. of caustic soda to 1 gallon rainwater) for 40 to 48 hours (no longer), using a piece of flat, clean wood to keep them below the surface of the liquid. At the end of 48 hours pour off the caustic liquid, then cover with fresh rainwater and continue the renewing and pouring off of the water twice daily, night and morning, for at least one week (until all caustic soda is eliminated.) Do not worry if olive is bitter to taste.
Next, mix well ½ lb. of salt to one gallon of rainwater and cover the olives in this solution for a week, then drain. You then mix ¾lb. salt (12 oz.) to each gallon of rainwater, cover for another week and drain again. You then place the olives into jars. A Gee jars or similar. Place jars in tub of very hot water up to their necks and fill with a boiling brine solution ( ¾lb salt to one gallon of water) to overflowing and seal immediately. As the jars cool the rubber rings will seal the tin inner lids perfectly and the olives will keep indefinitely.
Place olives in vat and cover with a caustic soda solution (1 lb. caustic soda to five gallons of rainwater). Allow to stand for 18 to 20 hours, then pour off the dark brown liquid. Keep washing in rainwater until the water comes away clear, changing the water each day. This will take seven or eight days. Then bottle the olives in A Gee jars or other suitable containers. Stand jars in tub of very hot water up to their necks and then pour boiling brine solution over olives to overflowing and seal immediately. This brine to be one cup of salt to 12 cups of rainwater.
Dissolve 1 lb. caustic soda in five gallons of water. Pour over the olives and let stand for 15 hours. Drain this off and cover the olives with clear, cold water, and when this becomes discoloured pour it off. Continue in this way until water remains clear. Pack the olives into jars and cover then with a strong solution of salt and water (one part of salt to five parts of water), which has previously been boiled for 10 minutes, then seal.
Three oz. of caustic soda dissolved in one gallon cold rainwater (glass or stone or wood containers) in sufficient quantity to cover the olives to be processed.
Important: Cover to exclude all light. Cover olives with this solution, according to size of olives, 20 to 24 hours. Then wash with running water for at least 3 days (exclude all light) and drain then. Add a prepared solution of ½ lb. salt per gallon of water and change every day for at least 12 days. Then drain, bottle and cover with a fixing solution of brine, ¾ lb. salt to one gallon of water (use coarse salt non iodized)
Our experience of this recipe is that the olives do not keep more than a few months). Place olives in container of wood, glass or earthenware and cover with a solution of caustic soda, 5 dessert spoons to one gallon of water, for 48 hours. Then pour off and keep washing in pure cold rainwater until water is clear and natural (change water each day). Then place in jar and cover with brine solution (1½ lb. salt to each gallon of water) and seal. Ready in seven days. When the supplier of this recipe was told his recipe did not keep too long he replied: "If you like pickled olives there will be no need for them to keep!"
There are many different ways to prepare olives and the following old Greek recipe is one of the simplest. Commercial pickling processes generally use caustic soda, food acids and salt. This old fashioned recipe uses salt only.
Olives can be pickled when green or black. A black olive is simply a ripe olive. Generally the green olives are used for pickling. Some black olives are pickled and pressed for oil. In about February March, some of the fruit begins to turn from plain green to purplish black. When some of the olives begin to change towards black, it will be fairly safe to pick the green olives for pickling. If the tree is large, place cloth sheets on the ground and strip the fruit from the tree with your hands or with a rake with suitably spaced prongs. Collect the fruit from the sheet, remove odd stems and leaves and rinse olives in clean water in a bucket.
Place the olives on a clean stone surface or cutting board and bruise them with another stone or hammer. Alternatively prick several times with a fork, or make three slits in the skin of each olive with a small serrated knife while turning the fruit between the thumb and index finger. This bruising, pricking or cutting will allow the water and salt to penetrate the fruit thereby drawing out the bitterness and also preserving it. This will also do away with the need to use a caustic soda solution as used in commercial processing of olives.
Toss them immediately into a bucket of clean water in which one half cup of coarse or cooking salt has been dissolved into every ten cups of water. A clean plate can be placed on top to keep the olives submerged. All olives must be under the liquid. Pour the liquid away each day and replace with fresh salt water. Repeat this washing process for about 12 days for green olives and about 10 days for black (ripe) olives. The best test is to bite an olive. When the bitterness has nearly gone, the olives are ready for the final salting. As you can see, this simple recipe involves the disposal of salty rinse water into the environment. If you decide to commercially pickle olives, there are other recipes that require a longer pickling time but do not result in salty waste water.
Pour off and measure the last lot of water so you will know the volume of salt brine that will be required. Measure that quantity of fresh, warm water into a pan and dissolve the salt, this time at the rate of 1 cup of salt to 10 cups of water. Bring the salt water preserving mixture to the boil and allow to cool. Place olives in bottles and then pour the salt water brine over them until the fruit is completely submerged. Top up the bottles with up to one centimetre of olive oil to stop air getting to the fruit and seal the lids on. No further preparation is required and the bottled olives will store for at least 12 months in a cool cupboard.
When you are ready eat your olives, pour out the strong preserving solution and fill the jar with clean, cool water. Leave in the refrigerator for 24 hours and taste them. If they are still too salty for your liking, then refill the bottle with a fresh lot of water and return to the refrigerator for a further 24 hours. (The plain water leaches some of the salt back out of the olives).
At this stage you can also add any or all of the following flavourings: Grated garlic, basil, oregano, chopped onion, red capsicum, lemon juice and lemon pieces. Especially popular is a combination of garlic, basil and lemon juice. Now sit back and enjoy the unique flavour of your own olives. You will probably never want to buy commercial olives again.
from: Australian Olive Grower Issue 5, January 1998
In Umbria we have a range of uses for olives besides the oil of which we are justly proud. We use them when cooking dishes "al cacciatore" the method used by hunters (for instance with wild boar, pigeons, rabbit and pork) we use them in bread and in pizzas, and we eat them on their own.
Olives to be used in various types of casseroles and stews don't require much work. I have a friend who cooks in one of our best restaurants here. The restaurant is famous for its pigeon dishes which have olives as part of the recipe. He simply takes small black olives directly from the tree and freezes small quantities in plastic bags and then puts them directly into the casserole when cooking begins. I've tried this and it works very well.
My neighbour, takes fresh black olives and packs them into one litre lidded jars with rock salt and leaves them for a couple of months, then rinses them off and uses them straight away in cooked dishes and also for eating with prosciutto or salad. This is another simple yet effective preparation.
I have a Tunisian friend who is a mine of information about traditional products there and he showed me how to preserve olives Tunisian peasant style. You need a shallow tray with sides, two pieces of strong reasonably fine wire netting and several heavy stones. The olives are spread out on the netting (or plastic open weave shelf) which is suspended over a shallow tray. The fruit is interspersed with coarse rock salt and branches of fresh rosemary. The top piece of netting is put on and the whole package is weighted down with heavy stones. The olives are put outside (sheltered from rain) and left for about three weeks. At the end of this time juice from the olive should have leached out into the tray. If not, leave them until it has. Rinse the olives, pack them in jars, cover with either a salt solution or with olive oil. Add some rosemary twigs, black pepper, orange and lemon peel, a clove of garlic and put on the lid and leave until they are needed. I used 2 pieces of rigid netting 30 x 20 cm and it worked very well.
I picked up a tip from Maggie Beer's Book (Maggie's Orchard) that is quite useful. Like most cooks I am always left with part jars of olives I've used for bread or pizza, or half dishes of olives I've put out for nibbles. What to do with them? I keep a glazed terracotta lidded container in the kitchen and put all these olives in there with oil, a dash of wine vinegar, and some weak saline. As long as the olives stay under this mixture they keep very well and when I want to use some, I use a small sieve to get them out and add herbs or spices as I want. By the way, crushed Coriander seeds go very well with olives.
This year I'm using the Greek and Italian method I've used in the past for initial preserving. I picked some large green olives, and the usual medium sized black olives. I do between 2 to 3 kg. of each. With both lots I used a sharp knife to cut across on one side. I then put them into fresh water in a large bowl so that the water is well above them and also between them. I left the green olives for a couple of weeks and the black olives a week or so longer. I changed the water every two days.
Towards the end of the fortnight I began to add a bit of rock salt because, although I've never had olives go off in this process, we had a bit of warm weather and I was being prudent. At the end of this process I put the green olives into a strong solution of brine about 1 cup of coarse rock salt to 8 cups of water in a 3kg Kilner jar, and put a half inch of olive oil on top before sealing. These are now in my cool, dark pantry and will stay there for about six months before I begin to use them.
The black olives (which took longer to lose their harsh bitterness), have been rinsed and packed into the jar with the same saline solution as above plus 150mls of malt vinegar (I couldn't get this here so have used some white wine vinegar), and some rosemary, some black peppercorns, and topped the lot with half an inch of olive oil before sealing and storing in the pantry.
Another neighbour here tells me that she never adds aromatics to her olives until the night before she wants to eat as antipasto. Then she takes them from the storage jars in which they live and puts them in a solution of oil, weak saline and a little vinegar, and adds lemon and orange peel, rosemary, garlic, chilli, coriander seed, black pepper, alone or in combination, and soaks them overnight. She takes them out about and hour before using them and serves them in small dishes. I can guarantee they are delicious.
Olives here are also just dried outside in the fresh air and then salted and stored in jars without any liquid or oil at all. They are taken out and rinsed and used just as they are. The same thing is done with tomatoes. Strings of tomatoes hang from every local household at the end of summer. Onions and garlic are also dried outdoors and keep very well because of it.
In my experience, the critical thing is to leave the olives in their brine or brine mix for as long as possible before using them. Whatever method you use to process them, the flavour needs about six months to become acceptable for eating. I've known people forget they have stored olives in dark places in a saline solution for a couple of years and then found to their surprise that they are delicious. Salt seemed to be a common means of leaching out the bitterness but once that is done a combination or salt, vinegar, and oil (all traditional preservatives) can be mixed or used alone to preserve the fruit. Alternatively drying alone is a perfectly acceptable way of preserving olives.
One has to remember that olive preservation has been a tradition in peasant societies where complicated methods, fancy utensils and sophisticated chemicals are not possible or available. Today, wooden tubs, and terracotta storage pots are chic and not easily obtainable in Anglo Saxon countries (although I can get them easily and cheaply here), but a large crockery bowl and glass preserving jars are, salt and vinegar are cheap and handy, and oil is always available, so one can simply adapt the peasant methods to one's kitchen.
We don't grow large quantities of table olives here in Umbria so all our recipes are for olives we take from our existing trees Frantoio, Leccino, Dolce Agogia, Moraiolo, and, in our case, some very old and unnamed varieties that we inherited. We have planted some Spanish and Greek table varieties but to date they've had little fruit as we suffered from severe frosts and hail for their first two years of growth. I've found our oil olives quite good for both eating and cooking. Lynne Chatterton Umbria, Italy."
The concentration of the preservative/saline solution in point 7 should be sufficient to partially float an egg or a small potato. Personally I err on the generous side with the salt (thinking that the olives are doing me so much good that the body can probably tolerate a bit more salt!). Depending on the aromatics, I've usually added about 10% vinegar. An Italian contact also taught me the trick of keeping the olives submerged by placing a "wreath" of wild fennel stalks under the lid.
An unusual method but with a sound explanation! Wood ash is about as alkaline as the usual soda/lye recipes and this neutralizes the oleopicrine. The advantage of this "alkaline" bath is that, done properly, it preserves the integrity ie the flavour, firmness and colour of the fruit. The advantage of this method is that it 'appears' to be a bit more environmentally friendly than using caustic or washing soda. There is still the problem of disposing of the strongly alkaline paste, but it seems to be less environmentally disastrous than some other methods. by Craig Hill
Hazırlamada Dikkat Edilecek Noktalar.
1. Zeytinler tam iriliklerini aldıklarında ve renk yeşilden saman sarısına dönerken hasat elle dikkatlice yapılmalıdır.
2. Salamura hanede kullanılacak kap ve malzemeler temiz olmalıdır.
3. Bütün işlemler sırasında zeytinler demir aksamla temas ettirilmemelidir.
4. Zeytinler çeşide göre %1 1,5'lik NaOh çözeltisine bırakılmalıdır.
5. Bu kostikti suyun sıcaklığı 16° C'nin altında 22° C'nin üzerinde olmamalıdır.
6. Kostikleşme işlemi sırasında bulunan ortam sıcaklığı oda sıcaklığında olmalıdır.( 18° to 22° C)
Tabii siyah zeytin salamuracılığında kaliteye etki eden en önemli faktörlerden hasat zamanı ve toplama şeklidir.Olgun meyvede renk kabukta ve ette çeşitlere göre,siyah,Kırmızı kahve rengi tonlarında değişebilir.Ancak dikkat edilmesi gereken yön sadece kabuk renginin koyulaşması değil,rengin ete de çekirdeğe 2mm kalıncaya kadar işlemesidir.Ha sat zamanı tarih olarak bölgelere,çeşide ve iklim şartlarına göre değişmekle birlikte Kasım Şubat aylarında olur.Hasat elle yapılmalı,sırık asla vurulmamalıdır
Toplanan zeytinler 15 20kg'lık plastik kasalarla taşınır,kasaların alt köşeleri 3 5cm kadar yükseltilerek zeytin kasaları arasında hava sirkülasyonu yaratılır,böylece zeytinlerin bozulmaları önlenir.
(3) Seçme ve Sınıflama
Salamura haneye gelen zeytinler dal ve yapraklarından ayrılarak yaralı,kusurlu,hastalıklı ve zararlı vuruklu,farklı olgunlukta danalar ayıklanır.Sağlam danalar boylanır.
Yıkama,zeytinin üzerindeki toz ve toprağın atılmasıyla ilerde oluşabilecek herhangi bir bozulma tehlikesinin önlenmesi gibi temizlik açısından olduğu kadar,zeytinde bulunan acılık maddesinin(oleuropein) atılması açısından da önemlidir.Yıkama ya zeytin dolu havuzlara üstten su verilerek alttan belirli zamanlarda bu suyun atılması veya zeytine su püskürtmek suretiyle yapılabilir.Yıkama süresinin fazla uzun olması,şekerin fazla harcanması,ilerde gaz cebi oluşması gibi sakıncalar doğurabildiğinden 1 2 saatlik yıkamalar yeterlidir.
(5) Tuzlu Suya Koyma (Fermantasyon)
Kullanılan fermantasyon kaplarına ayrı bir yerde hazırlanan % 10'luk tuzlu su kabın hacminin 1/3 nispetinde konur,üzerine zeytin boşaltılır.Kabın ağzı zeytinlerin yüzmesi için kafes şeklinde delikli kapla kapatılır.Sonra en üste zeytinin hava ile temasını kesen tipte uygun kapaklar kapatılır.Başlangıçta gaz çıkışı dolayısıyla kapaklar hafif,sonra sıkıca kapatılır.Zeytin ve salamura arasında bir geçişim (osmoz) olur.Zeytin bünyesindeki suda eriyen maddeler salamuraya geçerken bünyesine tuz alır.Salamuranın tuz oranı düşer,salamura ile tuz oranı arasındaki denge salamura konulduktan 1 1.5 ay içinde kurulur.Bu nedenle başlangıçta haftalık sonra aylık tuz kontrolleri ile tuz ölçülmelidir.Tuz ağırlığı nedeniyle dibe çöker.Sirkülasyon ile salamurada tuz yeknesak hale getirilmelidir.
Fermantasyon için en uygun sıcaklık 20º C' dir pH' nında 4.5 civarında olması istenir.pH değeri düştükçe zeytinin rengi açılır,yüksek pH'da bozulma ihtimalleri olabilir.Fermantasyon esnasında kapların üst yüzeyleri açık bırakılmaz,çünkü üste gelişen maya ve küfler fermantasyon esnasında oluşan asitliği tüketir ve zeytinde bozulma ve yumuşamalara yol açarlar.
Fermantasyonu sona eren,tatlılaşan zeytinler sudan çıkarılır.Havalandırmaya tabi tutularak karartılır.Havalandırma süresi içinde kompresörlerle veya kerevetlere serilen zeytinler doğrudan hava ile temas ettirmek suretiyle olur.
(7) Seçme Sınıflama
Kararan zeytinler tasnif şeridine girer,yaralı,ezik,özürlü ve açık renkliler ayrılar,zeytin elevatörlerle sınıflandırma kemerine gelerek burada boylarına ayrılır.
Seçilip boylanan zeytinler kuru ve sulu olarak iki şekilde ambalajlanır.Sulu ambalajlamada zeytinler %8 9 tuzlu su içinde laklı tenekelere konur.Eğer zeytinlerde küflenme sorunu varsa muhafaza amacıyla Potasyum veya Sodyum sorbat yada benzoatlardan faydalanılır.Ayrıca istenirse pastörizasyon yapılır.
Kuru ambalajlamada zeytinlerin suyu hava verilerek veya ısı uygulanarak nem miktarı %20 nin altına düşülür.Nemi azalan zeytinler varaklı polyester polietilen torbalarda havası alınarak veya azot gazı verilerek ambalajlanabilir.