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Fruit from Spain
Green olives are soaked in lye until it reaches two-thirds of the way into the flesh, washed, and put into salt brine. Lactic bacteria, mainly Lactiplantibacillus pentosus, then sour them over two to three months.
| Green olives, picked full-size before they colour | Manzanilla, Hojiblanca and Gordal are the main varieties[campus2018][ioc2004] |
| Lye (sodium hydroxide solution)2–3.5 % NaOH | Stronger or weaker with ripeness, temperature, variety and water quality[ioc-web] |
| Water, to wash out the lye | [campus2018] |
| Salt brine10–12 % NaCl | [lucena2014] |
| Starter | spontaneous; no starter culture was used in the Seville factories studied, though interest in selected starter cultures is increasing in industrial production |
Total time across the recorded steps: 14 days – 26 days
What changes: Starting material: firm green olives picked before they colour
Output: sound green olives of full size.
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
Green olives are soaked in lye until it reaches two-thirds of the way into the flesh, washed, and put into salt brine. Lactic bacteria, mainly Lactiplantibacillus pentosus, then sour them over two to three months. Made in 7 steps over 14 days – 26 days. The longest step, ferment in the brine, takes 13–25 days (Lucena-Padrós H 2014). Salt is 10–12 % → 5.88 % (Lucena-Padrós H 2014). Lactiplantibacillus pentosus and Lactiplantibacillus plantarum, the name used in older reports for the same group do most of the fermenting.
| Main step | 13–25 daysReported[lucena2014] | Ferment in the brine |
|---|---|---|
| Salt | 10–12 % → 5.88 %Reported[lucena2014] | Cover with brine |
| Acidity | pH up to 4Set[ioc2004][lucena2014] | Finish and hold in brine |
Spanish style is the main table-olive method that uses lye first. The lye removes the bitterness in hours, so a fast lactic fermentation follows and is done in two to three months. Greek natural olives skip the lye and lose their bitterness slowly in brine over many months.
Under the International Olive Council trade standard, treated olives that are kept by their own salt and acid (not pasteurised or chilled) need a brine of at least 5 % salt, pH 4.0 or lower and at least 0.5 % lactic acid. A pH below 4.6 holds back Clostridium botulinum in fermented vegetables, and Snyder et al. say a ferment that fails to reach it, or whose pH stops falling, should be discarded. So the pH has to be measured, not guessed. The unfermented Picholine style is acidified only to pH 4.5, above the IOC limit for the packing brine of treated olives (4.0, or 4.3 if pasteurised), so no source read here shows that a pH 4.5 brine alone keeps olives safe unchilled. Lye (sodium hydroxide) burns skin and eyes, and the solution heats up as the lye dissolves. Protect skin and eyes, do not touch the olives with bare hands until they are washed, and wash them well before they go into brine.
Every number is labelled with how it is known. How this atlas is made
Romero, García, Medina and Brenes (2019) write that the alkaline treatment of olives followed by lactic fermentation gave rise to Spanish-style green olives, and that industrial-scale production began at the end of the 19th century near Seville [romero2019].
