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These olives are picked at full maturity when fully ripe. They are found in assorted shades of purple to brown to black. Raw or fresh olives are naturally very bitter; to make them palatable, olives are cured and fermented. Olives are soaked in lye for 8–10 hours, so that lye has penetrated two-thirds of the way into the fruit. They are then washed once or several times in water to remove the caustic solution and transferred to fermenting vessels full of brine.
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