This type of pickled black olives has become common in Greece, and the method of picking it up from the previous methods is different in that the olives are placed in cans of tannins instead of drums. After sorting the fruits to ensure homogeneity, the capacity of cans vary from 0.5-1 kg and the concentration of salt solution is about 8% plus 25% of the size of good vinegar. When the equilibrium occurs, the acidity of the saline solution is 0.5-0.7% vinegar, which gives the olives a sour taste, and the amount of old oil is added to the acidity to form a layer on the surface of the saline solution. The reason for this is saline solution and low pH to 3.8, but the growth of yeast is found to be harmless to the health of the consumer and is evident from the bulging platelets.
