1 - Harvesting the fruits of olive: Black olives are sensitive to the damage caused to it during the harvest if insufficient care is given. Where the pulp is finely smooth and often leads to bad harvesting to wrinkle and crack the fruit. The harvest begins when the fruits are fully mature and not in the pre-maturation or post-maturation stage and the maturity can be estimated in violet or black. It was found that if the fruit did not reach the stage of maturity appropriate, it gives a dry taste after the pickling, and if the fruit to the post-maturation and smooth and thinness of the textures and become subject to curling the effect of any frost or light winds.
2- Transport: During transport, the harms and the fruit should be taken into consideration. Therefore, it is advisable to exercise caution during transportation. They are transported in wooden or plastic boxes or wide baskets of cane and the capacity of the boxes ranges between 18-25 kg and capacity of baskets 45-50 kg.
3 - Initial treatment: during which a good washing of fruits and the process of sorting and placing the fruits in large basins or Baramil in preparation for the process of pickling.
4 - Storage of fruits and treated with saline solution: The fruits that were subjected to the first treatment or not covered in large containers of wood or cement and then filled with brine 8-10% concentration of 15-30 Salomitr depending on the variety of olive fruits and vessels used by small producers They are made of wood, and in large production units indoor cement basins are used with a plastic layer that resists corrosion. The wooden vats are made of good, strong wood. The interior is coated with a thin layer of plastic and is equipped with plastic pine. The main problem facing the farmers is the washing, emptying and filling of the barrels. In order to prevent the growth of unwanted bacteria, the fruits are kept completely within the brine solution and covered with bags and wooden cover with weights placed to balance the internal pressure. Thus, the fruits are in isolation from the air, and this situation allows the exit of gas resulting from fermentation and the growth of oxidizing microbes. It is observed shortly after this conservation that its viscosity forms on the surface. It consists of breakfast, bacteria and yeast. In the modern pickling plants, the fruits are placed in concrete basins with a capacity of 10-20 tons. The basin height is between 2-5 m. The ponds are easily filled and unloaded during the removal of dirty water and to facilitate the process to avoid deformation and wrinkle. The tubing is reduced to 1.85 m. The basin is emptied by hand and using baskets of cane. All pipes and taps that are continuously rubbed by salt are made of polyvinyl chlorate or stainless steel. These ponds are covered with wooden covers. During the first stage of pickling,The wood covers are free to allow the gas to flow through the reaction, and circular openings (two or more) are left in the wooden covers depending on the size of the basin. The salt is placed in cloth bags and attached to the salt solution from time to time to deliver the salt solution to the required level. These openings are also useful in taking samples from the solution or the olives. These openings are closed by plastic circles and the paraffin is placed around them. As soon as the fruits are placed in the solution, they are subjected to the process of fermentation, which begins automatically. This process is attributed to the work of breakfast, yeast and bacteria. At the start of fermentation, large quantities of gases are released through the basin covers. During this process, the salt content in the saline solution decreases gradually due to the osmosis exchange process. In order to ensure the homogenization of the saline solution, it is transferred and mixed by a pump and the salt ratio continues to decrease to 6% and the fermentation which started at the beginning of the process is reduced. So that all the parts of the wood of the cover tightly and paraphrase well paraffin and this anaerobic atmosphere allows oxidizing bacteria to grow and work to reduce the pH and increase the amount of salt in the solution from late spring and early summer to reach the final salt level 14-16% of farmers and 10-12% Due to high concentration of salt and due to the loss of fermentable materials by oxidizing microbes and low sugar in Conservolea, the total acidity is proven in a value ranging from 4.5-4.8 PH to 0.5-0.6 g milk acid in 1000 cm 3 of saline solution. During fermentation The slow pace that occurs D. Some chemical transformations occur in fruits as well as changes in their strength. This occurs in all Greek regions as of the last half of August and is usually not added to the salt solution sugar at all because the high acidity is undesirable as it leads to a change in the taste and to give the fruits of the color of reddish cherry It does not have the original black fruits. As for alurubin (bitter taste), most of them are placed in saline solution. It remains a simple and acceptable part of the fruit. If the saline solution is changed twice or more during the pickling process, the amount of eryurubin in the pulp can be reduced. However, this process is expensive. It seems that the poor permeability of the epidermis during the first phase of the pickling and the low spread at the end make the washing process very slow and ineffective. In addition to the loss of some colored materials of olive Kaltlnin and anthocyanins resulting in loss of color. At the end of the pickling phase, the pulp contains a reasonable amount of urea and has a distinct taste. This taste mixed with salty taste is acceptable to consumers and has led to the acquisition of the fruit of black olives pickled fame in the world and at the time when most of the alorubin from pulp to salt solution, the pickling has finally approached and that the fruits are tradable and remove from salt solution By means of baskets of cane and spread over the sorting tables where they remain exposed to the air for 3 days, during this time oxidation of colored materials for the skin and give the fruit the desired black color, but this process was recently canceled in the large pickling units as it was found that the fruits susceptible to oxidation as soon as it came out It is noticeable that the exposure of the fruit to the air gives it an improvement in color as the blackening of fruits if the value of PH is high and it is also noted that the black fruits exposed to air after pickling and even for three days do not wrinkle while the fruits treated with soda wrinkled if This is a fact that indicates the profound changes in the structure of the skin that occur during soda treatment. The fruits are wrinkled, distorted, colorless, infected and infected. The fruit is then passed to the grading machines to be classified according to international standards.
5 - Packaging: the final stage of the preparation of black olives and completed by placing the fruit in drums capacity of 132 kg in vessels of tannins with a capacity of 10-20 kg according to market requirements and fill these vessels with a new brine with a concentration of 8-10% and to add anything else. The pickled olives are traded under the name of black olives with natural maturity. They contain salt with a bit of bitterness, taste and special flavor. They contain a high percentage of oil and are used as food with a nutritional value of about 205 calories per 100 grams.
