The process of pickling takes place in the full maturity of the fruits and these fruits contain less amount of Alorubin compared to the previous category These fruits are harvested in the period from the end of October to the end of November and is the process of sorting and grading and then wound longitudinally immediately after the saline in the brine And the salt water changes several times in 5-8 days, then the fruits are sweet and then the fruits are then covered in vinegar for 24-48 hours, where you get a taste of acid and use vinegar to dive fruits only twice and this makes the process of acidification expensive and after the production of fruits with The color is abnormal and the thyme is placed In sheets of tin according to the market's desire to prevent corrosion in the tin walls coated with wax and added to the Tanak brine concentration of 6-8%, and often added pieces of the acid and the amount of oil to form a continuous layer above the surface of the saline solution. When acidification is used, the acidity of the solution is between 5-7% expressed in acetic acid and the pulp is of fixed strength and the pickled olives taste, aroma and flavor and the demand is very high in the markets. In some cases, the fruit is immersed in vinegar and added to the saline solution. In addition to the previous method of pickling, this type of olive is conserved in a 10% saline solution similar to the previous Canservolea, to undergo simple pickling and the formation of lactic acid and to act as a buffer for feeding the internal and external market. The case takes away the fruits from the For the saline solution of the mother to be excreted, inserted and wound to be treated subsequently depending on the original treatment of this variety, ie, by mixing with vinegar and filling.
