Introduction
The fermentation process is one of the oldest ways people developed to preserve food. Pickles, sauerkraut, and other products are made to last longer with the help of bacteria. At the same time, fermentation results in a unique taste that many love.
Discussion
However, one product stands out because it would not be edible without being fermented – olives. Otherwise called table olives, the fruit from the olive tree is small and round with a hard pit (also referred to as a pyrene) inside. When olives are harvested, they have a bitter taste, and their flesh is hard to eat. That is why the fermentation process is especially necessary to create an edible product from this fruit – and it is close to those used for other products, such as sauerkraut.
There are several methods for olive fermentation that produce different tastes. However, the main bacteria used in this process are lactic acid bacteria, including Lactobacillus plantarum and Lactobacillus brevis. These are the same types of microorganisms used to produce yogurt and pickles, although the specific strains may vary from product to product. These bacteria are responsible for breaking down tannins and oleuropein that fresh olives have to make them less bitter.
Interestingly, not all olives go through the same process of fermentation. Some cultivars can be eaten without being fermented – these varieties are sun-dried and eaten raw, although they are very rare. Others may or may not also be stored in a salt brine before fermentation. This step is completed to remove the bitterness further and prepare olives for fermentation.
Conclusion
Moreover, it is done to stop the production of bacteria that may be dangerous to humans. As a result of fermentation, olives turn from being entirely inedible into one of the staple foods in several cultures.
Reference
Ciuraru, I. (2022). Are olives fermented ? Yes, and here’s why. Foodiosity. Web.