1 - Pickling the black olives (Fruit Dehydration): Longitudinally injured fruits from both sides by a sharp machine and then the fruits are flooded with water and the water is exchanged for the killing of another and the purpose of disposal of bitter taste (Alorubin) and then immersed olive salt solution 12% to complete the process of pickling.
2 - pickling the black olives with dry salts (Aton), where the fruits of the olives that have reached the stage of maturity, where washed and mixed with dry salt and packaged in wooden boxes or in baskets with stirring Vtqdaram proportion of the water resulting in the wrinkle of fruit.
This process continues for about one week. The fruits then tend to a certain degree of sweetness while retaining a little bit of bitterness. In addition to marketing, a little bit of oil is added with stirring, which makes the fruits better, and the olives recorded in this way are considered to be limited.
2 - pickling the black olives with dry salts (Aton), where the fruits of the olives that have reached the stage of maturity, where washed and mixed with dry salt and packaged in wooden boxes or in baskets with stirring Vtqdaram proportion of the water resulting in the wrinkle of fruit.
This process continues for about one week. The fruits then tend to a certain degree of sweetness while retaining a little bit of bitterness. In addition to marketing, a little bit of oil is added with stirring, which makes the fruits better, and the olives recorded in this way are considered to be limited.
