THE CURING PROCESS

The magic behind Spanish table olives

Natural olives are too bitter to be eaten raw. Therefore, Spanish olives are processed and cured in different ways for us to enjoy their wide range of flavours and textures.
There are more than 200 different presentations of olives,but all of them must go through one of these processes:

The most popular in Spain. It can be applied to any type of olives.

They are treated with an alkaline solution and later conditioned in brine, which totally or partially ferments them. Finally, they could be marinated to give them that special twist to their flavour.

Brine curing involves submerging green, semi-ripe or ripe olives in a concentrated salty solution. Olives often undergo total or partial fermentation during the brine-curing process.

Use green or semi-ripe olives only.

The fruits are lye-cured in stages and washed several times to get them to a shiny black colour together with a smooth and mellow flavour.

There are other methods such as water curing, and local variation of the above mentioned.

After trying olives made by each of these curing processes you will surely know which one you like the most, or you may love them all.

THE CURING PROCESS

The magic behind Spanish table olives

Natural olives are too bitter to be eaten raw. Therefore, Spanish olives are processed and cured in different ways for us to enjoy their wide range of flavours and textures.
There are more than 200 different presentations of olives,but all of them must go through one of these processes:

The most popular in Spain. It can be applied to any type of olives.

They are treated with an alkaline solution and later conditioned in brine, which totally or partially ferments them. Finally, they could be marinated to give them that special twist to their flavour.

Brine curing involves submerging green, semi-ripe or ripe olives in a concentrated salty solution. Olives often undergo total or partial fermentation during the brine-curing process.

Use green or semi-ripe olives only.

The fruits are lye-cured in stages and washed several times to get them to a shiny black colour together with a smooth and mellow flavour.

There are other methods such as water curing, and local variation of the above mentioned.

After trying olives made by each of these curing processes you will surely know which one you like the most, or you may love them all.