| Like green olives, black olives require
pickling in water and salt -- but generally for a longer period
of time. In fact, black olives usually require approximately
70 days of fermentation after harvesting before they can be
consumed. Black olives are produced by leaving green olives
on the tree for a longer period of time. Prolonged exposure
to the sun as well as other reasons causes the colour of the
fruit to turn black. When olives turn black in colour, it is
important that they are harvested immediately.
It is equally important that they are promptly prepared for
40 days of pickling in water and salt. It is the farmer’s
commitment to this process that helps determine the quality
of the end product.
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