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Fruit from Greece, Turkey, eastern Mediterranean
Ripe black olives go straight into strong salt brine with no lye. Yeasts and lactic bacteria ferment them for six months to a year while the bitter oleuropein slowly leaves the fruit, and they are packed in fresh brine, often with vinegar.
| Fully ripe black olives, picked by hand | Conservolea and Kalamata in Greece, Gemlik in Türkiye[ioc-web][bonatsou2018] |
| Brine8–10 % salt | Topped back up to 8–10 % as the salt falls during fermentation[ioc-web][bonatsou2018] |
| Vinegar at the start0.5 % (v/v), optional | Used by many Kalamata processors to acidify the brine at the onset[bonatsou2018] |
| Vinegar at packingAbout 25 % of the brine volume, optional | [ioc-web] |
| Olive oil on top of the packA thin layer, optional | [ioc-web] |
| Starter | spontaneous |
Total time across the recorded steps: 6.1 months – 12 months
What changes: Starting material: fully ripe black olives, picked by hand
Output: ripe olives, picked before they are over-ripe or touched by frost.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ripe black olives go straight into strong salt brine with no lye. Yeasts and lactic bacteria ferment them for six months to a year while the bitter oleuropein slowly leaves the fruit, and they are packed in fresh brine, often with vinegar. Made in 6 steps over 6.1 months – 12 months. The longest step, ferment slowly for months, takes 6.1–12 months (Bonatsou S 2018). Salt is 8–10 % (International Olive Council). Yeasts Candida boidinii, Candida molendinolei and Saccharomyces cerevisiae and Yeasts of the genera Pichia, Ogataea and Saccharomyces do most of the fermenting.
| Main step | 6.1–12 monthsReported[bonatsou2018][kazou2020] | Ferment slowly for months |
|---|---|---|
| Salt | 8–10 %Reported[ioc-web][bonatsou2018] | Put straight into brine, with no lye |
| Acidity | pH up to 4.3Set[ioc2004] | Pack in fresh brine |
No lye is used, so the bitterness is reduced slowly in the brine, and the ferment runs for months. Spanish-style green olives are lye-treated first and then fermented in brine.
Under the International Olive Council trade standard, natural olives kept by their own salt and acid need a brine of at least 6 % salt, pH 4.3 or lower and at least 0.3 % lactic acid. A pH below 4.6 holds back Clostridium botulinum in fermented vegetables (Snyder et al.). Enterobacteriaceae that linger after a slow start can cause gas pockets and splits in the fruit (Bonatsou et al.).
Hazards the sources name: Clostridium botulinum, held back once the pH is below 4.6.
Every number is labelled with how it is known. How this atlas is made
Greece has a long tradition of producing natural black olives in brine, which are known internationally as Greek-style olives in brine and are made mainly from the Conservolea and Kalamata varieties (Kazou et al. 2020). By the Greek table olive association's 2017 figures the sector involved about 62,000 farmers and more than 100 companies, and processed more than 200,000 tonnes a year, 85 % of it exported (Bonatsou et al. 2018, citing the Greek table olive association). The International Olive Council issued its trade standard for table olives, which sets the brine limits for natural olives, in 2004. Kalamata processors now increasingly acidify the brine at the start with vinegar or lactic acid (Bonatsou et al. 2018).
