Spanish method: Spain is one of the first countries producing green olives in the world, has received the green pickling industry of great importance, and takes many countries in the Spanish way to pick, and this method of the following stages:
A. The first stage: The selection of the appropriate varieties of olive fruits, picking. B. The basic stage: It includes:
1 - Treatment of fruits with an extended solution of caustic soda to remove the gallbladder.
Wash once or twice to remove excess soda.
3 - Put the fruits in the salt solution where is pickled and take the fruits special qualities distinctive to him.
4 - The size of the package after removing the seed of the fruit and dictate one of the following materials (pepper, onions, almonds, sea shells ..)
5. Packing, storage and marketing.
Phase 1: This stage will determine the appropriate and appropriate varieties of olive fruits that will be digested and then start the process of harvesting when the fruits reach normal size and color green to yellowish green and before entering the coloring phase. The date of harvest is determined by category and cultivation area and absorption of processing plant and usually begins with From the beginning of September until the end of October, and the fruits are harvested manually or automatically using hand shakers or others. In practice, it is preferable to collect the fruit by hand so that the fruits do not show bruises or wounds and then transfer the fruit to the manufacturing units. It is used in transporting wooden or plastic containers of 25 kg. Be careful not to expose the fruit to bruising or clogging during the transfer process to form undesirable dim spots that reduce the value of olive marketing.
Basic Stage:
1. Treatment with soda (alkaline solution): It is the treatment of fruits during a certain period with an extended solution of soda to remove the bulk of the bitter taste found in the olives. Where the fruits are placed after the harvest in non-deep vessels and add a diluted solution of sodium hydroxide or potassium hydroxide, and the concentration of alkali concentration varies between the factors and varieties ranging from 2-4 pumih any 1.4-2.5% of the soda, depending on the percentage of the alkaline impurities. The fruits are left in the alkaline solution for a period of several hours and two days, where the alkaline solution is reduced to 2/3 the thickness of the thyme tissue to reach the seed. To keep a small percentage of bitter taste giving a desirable flavor in the pickled fruits. The time required to treat the fruits of olives with the solution is related to the following factors:
The temperature of the treatment, which should range from 21-24 ° C.
B - the degree of concentration of alkaline substance in the solution.
C- Brand and size of fruits.
D - depth of the penetration required for the alkali in fruits.
In fact, a phthalene detector is used to determine the permeability of the soda in the fruit and to determine the time required. The layer that the alkaline solution reaches is colored violet by cutting the fruit in its center and adding the detector to the surface of the section.
2 - Washing fruit: The main purpose of washing remove the soda touching the fruit, or at least part of the section that entered within the fruits, is done by immersing the fruits in clean water for a short period and then drained water and repeat this process several times a day. The washing process generally takes 1-1.5 days. In America, the washing process is of great importance, and this process is a determining factor in quality and price. Professor Guess, the original native of the California pickling method, advises washing the fruits several times a day until the soda has almost completely disappeared. This is done by immersing the water for 48 hours and changing the water every 3-6 hours in the day and every 6 hours at night. In the opinion of the Spanish researchers, this washing process is carried out excessively and that there is no harm caused by the survival of a small part of the soda. The loss of a large amount of pickling factors and to the lack of access to the degree of PH to the appropriate degree and therefore the pickled fruits of the specifications of the lowest quality, Conversely, if the washing process is short, the loss of the factors of pickling already found in the Samaritans slightly. Allowing for a high PH score and not causing inappropriate conditions such as the strength of the bait or the slow reduction of pH and reaching a degree that allows the emergence of the fermentation fermentation state Zoopoyera.
3 - Put the fruits in the solution of salt (fermentation): After the washing process, put the fruits in coarse drums of coarse, where the barrels are filled to the end and add boiled salt solution and close tightly. And is placed in the direction of the sun (natural incubation) or in rooms with a temperature (21-27) °, which helps in the acceleration of lactic fermentation damage to fruits as a result of the growth of certain microbes. -7.5%. In America, primary saline solutions with different concentrations are used with 5-6%. After low concentration, salt is added rapidly. Salt plays a key role in the fermentation process. It allows the removal of the juice of the cell, inhibits the growth of harmful microorganisms, contributes to the flavoring of the fruit and determines the strength of the final crop. In general, saline solution is the medium in which the fruit takes its final specifications.
A. The first stage: The selection of the appropriate varieties of olive fruits, picking. B. The basic stage: It includes:
1 - Treatment of fruits with an extended solution of caustic soda to remove the gallbladder.
Wash once or twice to remove excess soda.
3 - Put the fruits in the salt solution where is pickled and take the fruits special qualities distinctive to him.
4 - The size of the package after removing the seed of the fruit and dictate one of the following materials (pepper, onions, almonds, sea shells ..)
5. Packing, storage and marketing.
Phase 1: This stage will determine the appropriate and appropriate varieties of olive fruits that will be digested and then start the process of harvesting when the fruits reach normal size and color green to yellowish green and before entering the coloring phase. The date of harvest is determined by category and cultivation area and absorption of processing plant and usually begins with From the beginning of September until the end of October, and the fruits are harvested manually or automatically using hand shakers or others. In practice, it is preferable to collect the fruit by hand so that the fruits do not show bruises or wounds and then transfer the fruit to the manufacturing units. It is used in transporting wooden or plastic containers of 25 kg. Be careful not to expose the fruit to bruising or clogging during the transfer process to form undesirable dim spots that reduce the value of olive marketing.
Basic Stage:
1. Treatment with soda (alkaline solution): It is the treatment of fruits during a certain period with an extended solution of soda to remove the bulk of the bitter taste found in the olives. Where the fruits are placed after the harvest in non-deep vessels and add a diluted solution of sodium hydroxide or potassium hydroxide, and the concentration of alkali concentration varies between the factors and varieties ranging from 2-4 pumih any 1.4-2.5% of the soda, depending on the percentage of the alkaline impurities. The fruits are left in the alkaline solution for a period of several hours and two days, where the alkaline solution is reduced to 2/3 the thickness of the thyme tissue to reach the seed. To keep a small percentage of bitter taste giving a desirable flavor in the pickled fruits. The time required to treat the fruits of olives with the solution is related to the following factors:
The temperature of the treatment, which should range from 21-24 ° C.
B - the degree of concentration of alkaline substance in the solution.
C- Brand and size of fruits.
D - depth of the penetration required for the alkali in fruits.
In fact, a phthalene detector is used to determine the permeability of the soda in the fruit and to determine the time required. The layer that the alkaline solution reaches is colored violet by cutting the fruit in its center and adding the detector to the surface of the section.
2 - Washing fruit: The main purpose of washing remove the soda touching the fruit, or at least part of the section that entered within the fruits, is done by immersing the fruits in clean water for a short period and then drained water and repeat this process several times a day. The washing process generally takes 1-1.5 days. In America, the washing process is of great importance, and this process is a determining factor in quality and price. Professor Guess, the original native of the California pickling method, advises washing the fruits several times a day until the soda has almost completely disappeared. This is done by immersing the water for 48 hours and changing the water every 3-6 hours in the day and every 6 hours at night. In the opinion of the Spanish researchers, this washing process is carried out excessively and that there is no harm caused by the survival of a small part of the soda. The loss of a large amount of pickling factors and to the lack of access to the degree of PH to the appropriate degree and therefore the pickled fruits of the specifications of the lowest quality, Conversely, if the washing process is short, the loss of the factors of pickling already found in the Samaritans slightly. Allowing for a high PH score and not causing inappropriate conditions such as the strength of the bait or the slow reduction of pH and reaching a degree that allows the emergence of the fermentation fermentation state Zoopoyera.
3 - Put the fruits in the solution of salt (fermentation): After the washing process, put the fruits in coarse drums of coarse, where the barrels are filled to the end and add boiled salt solution and close tightly. And is placed in the direction of the sun (natural incubation) or in rooms with a temperature (21-27) °, which helps in the acceleration of lactic fermentation damage to fruits as a result of the growth of certain microbes. -7.5%. In America, primary saline solutions with different concentrations are used with 5-6%. After low concentration, salt is added rapidly. Salt plays a key role in the fermentation process. It allows the removal of the juice of the cell, inhibits the growth of harmful microorganisms, contributes to the flavoring of the fruit and determines the strength of the final crop. In general, saline solution is the medium in which the fruit takes its final specifications.