Prepared green olives: This method is used widely and commercially. The fruit is broken with special machines (without cracking the seed). This process helps to quickly remove the bitter material when it is immersed in saline solution. The production is done where the fruits are placed immediately after cracking on the tannic plates and then immersed in saline solution. Concentrate 12% with the addition of slices of lemon. The olives are marketed within the plates and ready for consumption within two months after which the bitter taste disappears.
