Table olives processing - Recipes by gcneophil9


									Table olives processing - Recipes

Table olives can be processed according to the American method, which involves
heat treatment, or by any of several other methods. Some of these recipes require the
chemical removal of bitterness through an alkali-leaching process (so-called treated
olives) while other recipes call for a more natural, slower removal of bitterness (eg
through repeated water washes or controlled fermentation).

Most recipes depend on specific micro-biological processes that have specific
temperature, pH and saline requirements. lf not met, the lack could result in spoilage,
serious losses and disastrous health consequences. On the other hand, overheating,
too-high acidity or a too high salt content can impair eating quality. Sometimes olives
are sold which have undergone spoilage, such as zapateira and which have the
penetrating stench of decomposing organic material.

Some consumers and processors actually consider this srnell to be a quality attribute
of this type of olive. Unfortunately, many potential consumers are put off eating olives
forever after being exposed to such inferior procucts. Commercial table olive processors
have to ensure a safe product with a long shelf-life, so they tend to maintain high salt
and/or acid levels in the product.

Home processors, on the other hand, have more atitude in preparing a product suited to
treir personal taste usually adiing various herbs, spices and so on. Many traditional
commercial processing techniques involve the use of large quantities of water, salts
and alkalis.

They also produce waste water conatining phenols and other organic matter which can
be environmental pollution hazards. Take care to minimise effluents through reusing
brines, using alternative processes and products (such as natural debittering and at
least partial substitution of sodium with potassium in salts and lyes).

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