In most Mediterranean countries, the olive is one of the major fruit components of both the number of existing trees, as the social significance of culture. The olive tree has long protected the Mediterranean population of all diseases. Some authors refer to the Mediterranean diet to prove the importance of olive oil in the prevention of cardiovascular disease, but it's an underestimation of the role of the olive tree as a medicinal that tree preventing all diseases including cancers. Currently, the Mediterranean countries consume less of olives and olive oil and completely ignores the role of miraculous medicinal and olive leaves. Even the governments of Mediterranean bass have underestimated the importance of olive oil and olives and encouraged the import of edible oils and margarine with subsidies.
How are fermented olives?
Green olives are processed in two principal ways: with fermentation (Spanish type) and without fermentation (Greek type).
Spanish way for pickling:
1. Choosing the right breed and then conduct a screening process to get rid of the infected and damaged fruits and exotic materials.
2. volumetric gradient chromatography and fruits: This process is important for the homogeneity of the pickling process in the fruits of each group, and notes that the fruits included three tones are:
Green class: They fit pickling green or black.
Class red light: a black suit pickling.
Class black: black is used in pickling or oil production.
3. Treatment alkali: where immersed fruits in Oadroxad sodium or potassium 2% for long enough to remove most of the bitterness solution is done meantime alkali 3/4 the distance to the seed and is verified using phenol guide Fetal in (red color with alkali) and usually this process takes 4 - 6 hours are advised to remain small part of the bitterness of the olive without removing because they gain a taste desirable opening of appetite.
4. The solution remains alkali and soaks the fruit in water renewed 3-4 times a day while not exposing the fruit to air until golden does not turn into a dark color oxidation, repeat the washing process so as to remove all alkali effects (reveal it using phenol guide Fetalin) takes about 30 hours.
5. picking and fermentation: by putting the fruit in containers fermentation and covered with a saline solution of 10% with the work on the stability of this concentration unchanged during fermentation, and notes that the pH up at the end of fermentation to 0.75 - 1.25 Khaamad lactic up PH number in this case to 3.8 takes a period ranging between one month and four months, depending on the degree of fermentation temperature and that the most suitable one from 20-25 17:00 (shall remove Almikoderma good coverage during fermentation.
The olives are not consumed for a calorie or fat intake, but rather a contribution in natural antioxidants to protect the body against all diseases. The fact of considering olives as a food is a scientific misconduct, in fact, the olives must be regarded as dietary agents for their medicinal properties due to the fact they contain polyphenols.
Treatment with sodium hydroxide to remove polyphenols makes them useless olives nutritionally, especially as they become too dangerous for the digestive tract especially if the soda is not thoroughly rinsed or neutralized by a strong acid.
Characteristics of polyphenol
These compounds are primarily the oleuropein and its products including:
- Alcohol ß-3,4 dihydroxyphenylethanol by acid hydrolysis.
- The oleanolic acid by hydrolysis in the presence of methanol.
- The aglycon of oleuropein by enzymatic hydrolysis with? -glucosidase.
The oleanolic acid and alcohol .beta.-3,4-dihydroxy-phenylethanol are not bitter.
Polyphenols (oleuropein and its hydrolysis products) encountered in the green olives are stable to high temperatures (121 ° C for 15 min and 100 ° C for 30 min) and acid pH (pH = 4). These compounds are sensitive to alkaline pH (pH = 10) aerobically as anaerobically. It is this chemical property which prompted the authors to treat the olives by soda.
Using a normal brine, in full fermentation, as vessel heel can also improve fermentation
Olives debittered chemically caustic soda should be avoided by sick people, especially cancer patients, and people suffering digestive problems including stomach and intestines. Natural olives are instead recommended for cancer patients, hypertensive, the cholestéreux, obese, digestive disorders and heart.