Green olives are picked at home through the following steps:
1 - Choose the right variety and then sorting the fruits to exclude the damaged ones.
2 - Wash fruits in renewable water for 3 - 4 days to reduce the concentration of substances causing gallbladder.
3 - Put the fruits in layers with dry salt salt and lemon slices in the packaging of pickling.
4 - Press the fruit to go out part of her bowl and be with salt salt solution, covering a layer of oil and govern the closure of the bowl.
5. Steps 3 and 4 can be replaced by filling the fruits in a 10% saline solution, with some lemon fruits cut into the solution, filling the container to the end and sealing the lock.
6 - You can add some of the fruits of pepper to the fermenting pot where the olive earns a desirable taste and the added quantity to be desired by the consumer, and can remove the cores of the fruits of olive and stuffed place with pieces of carrots yellow or celery.
7. Leave the fermentation containers until the end of the fermentation period and know that the color of the fruit to yellow green, and stop gas escalation in the solution of pickling where the olive becomes suitable for consumption.
1 - Choose the right variety and then sorting the fruits to exclude the damaged ones.
2 - Wash fruits in renewable water for 3 - 4 days to reduce the concentration of substances causing gallbladder.
3 - Put the fruits in layers with dry salt salt and lemon slices in the packaging of pickling.
4 - Press the fruit to go out part of her bowl and be with salt salt solution, covering a layer of oil and govern the closure of the bowl.
5. Steps 3 and 4 can be replaced by filling the fruits in a 10% saline solution, with some lemon fruits cut into the solution, filling the container to the end and sealing the lock.
6 - You can add some of the fruits of pepper to the fermenting pot where the olive earns a desirable taste and the added quantity to be desired by the consumer, and can remove the cores of the fruits of olive and stuffed place with pieces of carrots yellow or celery.
7. Leave the fermentation containers until the end of the fermentation period and know that the color of the fruit to yellow green, and stop gas escalation in the solution of pickling where the olive becomes suitable for consumption.