Preservation in brine of green or turning colour olives

• Main Authors: A. Garrido Fernández, M. Brenes Balbuena, P. García García, M. C. Duran Quintana
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 1996-06-01
• Series: Grasas y Aceites
• Subjects: fermentation; green olive; preservation; review (paper); table olive; turning colour olive
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/860

Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presence of yeasts is always observed, although only a few species are systematically found. Lactic acid bacteria (cocci and lactobacilli) depends on the cultivar and the NaCI concentration (a level over 8% is inhibitory for them). The presence of Gram-negative bacteria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids prevents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoided in send sensitive cultivars.