Table Olives are not fruits plucked from their branches and eaten. The olive fruit that has become edible after various processes is called table olive.
Table Olives:
They are obtained by eliminating the bitter taste of olives.
Olive fruit is not a fruit that is plucked from its branch and eaten due to its low sugar, high fat, and the substance called oleuropein.
The olive fruit that has become edible after various processes is called table olive.
The primary purpose of obtaining table olives is to eliminate the bitter taste of olives due to the oleuropean substance.
After choosing one of the bitterness removal techniques like crushing, scratching, and confitting, the adventure of turning the olive fruit into table olives begins.
It is the part that determines the naturalness of the olive.
When this bitterness removal process is done with water or taken directly into brine or salt fermentation without pre-treatment, the olive does not lose its naturalness.
However, talking about the naturalness of olives is not possible when pre-treated with sodium hydroxide, the type of chemical we know as caustic.
