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Olives are soaked in lye (dilute NaOH, 2–4%) for 8–10 hours to hydrolyse the oleuropein. They are usually considered "treated" when the lye has penetrated two-thirds of the way into the fruit. They are then washed once or several times in water to remove the caustic solution and transferred to fermenting vessels full of brine at typical ...
Kalamata Olives vs. Black Olives Peter Adams/Getty Images When it comes to comparing kalamata olives and black olives, it’s important to note that kalamata olives are indeed a type of black olive.
Within the EU (and other countries that ratified PDO agreements or similar laws), the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata. [5] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere. [6] [7 ...
Olive oil quality is equally dependent on the quality of the olives themselves and on the time they have to wait from harvesting to extraction, in addition to the extraction method itself. The two main agents that cause the degradation of olive oil are oxygen and light. Once an olive is harvested, it should be pressed within 24 hours.
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In fruit, the cell walls are mainly composed of polysaccharides including pectin. During ripening, a lot of the pectin is converted from a water-insoluble form to a soluble one by certain degrading enzymes. [11] These enzymes include polygalacturonase. [9] This means that the fruit will become less firm as the structure of the fruit is degraded.
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