Green olives are picked at home through the following steps:
Choose the right variety and then sort the fruits to exclude the damaged ones.
Wash the fruit in fresh water for 3 - 4 days to reduce the concentration of the substances causing gallbladder.
Place the fruits in layers with dry salt and lemon slices in the pickling containers.
Pressing on the fruit to get out part of its bowl and be with salt salt solution, covering with a layer of oil and govern the closure of the vessel.
Steps 3 and 4 can be replaced by filling the fruits in a 10% brine with some of the lemon juice cut into the solution, filling the container to the end and sealing the lock.
You can add some of the fruits of the pepper to the fermentation pot where the olives earn a desirable taste and the added quantity will be as desired by the consumer, and can remove the cores of the fruits of olive and stuffed place with pieces of yellow carrots or celery.
The fermentation containers are left until the end of the fermentation period. This is known as turning the color of the fruit to yellowish green, and stopping the gas escalation in the pickling solution where the olives become suitable for consumption.
Choose the right variety and then sort the fruits to exclude the damaged ones.
Wash the fruit in fresh water for 3 - 4 days to reduce the concentration of the substances causing gallbladder.
Place the fruits in layers with dry salt and lemon slices in the pickling containers.
Pressing on the fruit to get out part of its bowl and be with salt salt solution, covering with a layer of oil and govern the closure of the vessel.
Steps 3 and 4 can be replaced by filling the fruits in a 10% brine with some of the lemon juice cut into the solution, filling the container to the end and sealing the lock.
You can add some of the fruits of the pepper to the fermentation pot where the olives earn a desirable taste and the added quantity will be as desired by the consumer, and can remove the cores of the fruits of olive and stuffed place with pieces of yellow carrots or celery.
The fermentation containers are left until the end of the fermentation period. This is known as turning the color of the fruit to yellowish green, and stopping the gas escalation in the pickling solution where the olives become suitable for consumption.