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Fruit from Morocco
Meslalla is a Moroccan green olive cultivar, also called the cracked green olive, that is often used to pickle garlic and hot peppers. Moroccan rules define cracked olives as whole olives whose flesh is burst open while the stone stays whole. For green olives fermented directly in their brine ("au naturel") they ask for at least 6 % salt and a pH of 4.3 or lower in the brine.
| Green olives | Meslalla is also the name of a Moroccan olive cultivar used for pickling[wp] |
| Salt brine | At least 6 % sodium chloride for olives fermented in brine[maroc2021] |
| Garlic and hot peppers | Wikipedia says the Meslalla olive is often used to pickle garlic and hot peppers; the Moroccan standard also allows chilli, onion, spices, herbs, vinegar and olive oil in the brine[wp][maroc2021] |
What changes: Each green olive is cracked so the flesh splits but the stone stays whole
Moroccan rules define cracked olives (olives cassées) as whole olives whose flesh is burst open without crushing the stone [maroc2021]. Output: olives with the flesh split and the stone whole.
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
Meslalla is a Moroccan green olive cultivar, also called the cracked green olive, that is often used to pickle garlic and hot peppers. Moroccan rules define cracked olives as whole olives whose flesh is burst open while the stone stays whole. For green olives fermented directly in their brine ("au naturel") they ask for at least 6 % salt and a pH of 4.3 or lower in the brine. Salt is at least 6 % (Morocco 2021). Lactic acid bacteria and yeasts; Lactobacillus plantarum and Candida pelliculosa were isolated from traditional Moroccan green olives fermented directly in brine does most of the fermenting.
| Salt | at least 6 %Set[maroc2021] | Ferment in salt brine |
|---|---|---|
| Acidity | pH up to 4.3Set[maroc2021] | Ferment in salt brine |
Meslalla olives are cracked, and the Moroccan standard's "au naturel" class treats olives directly in the brine they ferment in. Spanish-style green olives are lye-treated first, then fermented in brine (FAO).
Moroccan rules for olives fermented in brine set a brine of at least 6 % salt and pH 4.3 or lower [maroc2021]. These are product rules for the finished olives, not a tested home method. WHO says C. botulinum does not grow below pH 4.6, that acid does not break down toxin already formed, and that homemade preserved or fermented foods are a common source of botulism. A home batch has no acid barrier until its brine has soured.
Every number is labelled with how it is known. How this atlas is made
Morocco's table-olive standard (arrêté no. 1339-21 of 20 May 2021, published in the Bulletin officiel of 21 October 2021) defines cracked olives and slit olives and sets the brine limits for olives fermented in brine [maroc2021].
