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Both green and olives destined to become black (ripe) olives are harvested at the same time when the olive is green.
Green Olives
After picking, olives are very tought and bitter. Eating one directly from the tree would not be a pleasant experience.
In coming fruit is first sorted for quality and then sized for specific bottling needs.
| The curing process for Spanish green olives consist of hydrolysis, leaching and fermentation. In layman’s terms this process consist of first submerging the olives in an alkaline solution (caustic soda) to remove the bitter tannins that are in the olives. They are then placed in fresh water, wich is changed on a regular bassis to leach out any other imprities. |  |
The olives are then placed in huge underground vats, covered with a strong salt brine and left to ferment for 60-90 days. Fermentation converts the natural sugars and some added sugars to lactic acid.
Only after the fermentation period – when tha lactic acid content exceeds 5% and the PH drops to about 3.7 are the olives ready for bottling. The olives require no further processing other than being placed in a salt brine solution awaiting production as plain, pitted or stuffed olives. Green Olives tfrought their processing are always covered with brine and never are exposed to air – so they retain thir yellow-green hue.
How They’re Stuffed
For centuries in Spain, olives were pitted and stuffed one at a time, by hand. Today, all plants have machines that do the job automatically.
Sweet Spanish Pepper (Pimiento) is most often used for stuffing.After harvesting, the peppers are placed in brine and shipped to the Seville area. There they are ground and mixed with jelling agents to make a reconstituted paste.
This paste is then formed into ribbons that are fed into the pitter-stuffed machines. The machines take whole olives and remove the pits, take the pimiento ribbon and cut it into smaller strips, then stuff each olive, all in one smooth smaller strips, operation. Over 1,000 olives can be stuffed per minute.
| For the record Queem olives are more difficult to pit because they have a cling stones (pit) similar to a peach. To insure the pitting machine removes all the pit a much larger bit is used, which results in a much larger olive cavity. Coordination between the size of the pimiento strip used is vital. If the strip is too big it will crack the olive walls. If it is too small the strip wil fallout if the olive is exposed too much agitation. |
TYPES OF OLIVES GENERALLY CURED IN GREEN SPANISH OLIVES
| There are a number of varieties of olives
that exist which can be used for this kind of cure.
However, some of the types are of an inferior low grade
quality. In Spain, those considered most acceptable are
the following: |
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| Sevillana
Manzanilla: Moron, Rapazalla, Carrasqueña |
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Nevertheless, the principal, and the most importanat types that rank in first category of quality are the Manzanilla Sevillana, and Gordal (Queen).
Manzanilla Variety (Olea Europa Pomiformis)
This variety is know as Manzanillas, and grows practically in every region of Spain, in one type or another.
The fruit of this variety attains its best quality in mild climate and in dredged soil of the Andalusian province within a 20 mile radius of Seville. This variety, up to a short time ago, was the only one permitted to be cured in the green, and grows within the district of Seville. A limited amount grows in the district of Huelva. Later on, these olives were also planted in higher slopes in both Huelva and other regions, but the quality never equalled that of the region cited above. As a matter of fact, the latter greatly differentiated themselves in its organic characteristics.
Not withstanding, there are being cured large percentages of Manzanilla types in the green, and their consumption is of importance. However, there is only one genuine Seville Manzanilla Olive, which is the first one described above.
Gordal Variety (Queen) (Olea Europa Regails, Clemente)
They are known in the province of Seville under this denomination. In the province of Cordoba they are named Ocal, however in the rest of Spain, and in the countries to which this fruit is exported, it is strictly known as Gordal Sevillana.
The sections in which the Gordal variety produces the finest quality and shape, usually heart shaped fruit, are the distinctions of Utrera and Dos Hermanas.
Although in other nearby sections the Gordal tree produces a fair quantity of this fruit, it generally has a more elongated shape. In this same terrain there is also the Gordal tree which, because of the nature of the soil, etc., produces a considerate quantity of Queens which do not develop to the standars of Gordals, and which are called "Gordalillas".
The variety is very similar in texture to the Gordal, but has a deformation in the shape of a small curved hook on the end of the fruit.
Some exporters pepper stuff this variety, and in its operation of pitting, the deformation is removed and it is possible to confuse the Pepper Stuffed Gordalilla with the Genuine Gordal, although none of the reputable exporters would classify and sell them other than Gordalillas.
GREEN OLIVE VARIETIES
Plain Queens
These plump, fleshy fruits are available in the sizes indicated on the reference chart. Althought it is commonly thought that the calorie contet of olives is exceedingly high, one whole Queen actually contains but 5 calories. One other misconception is that they are high in oil content. Yhe smaller Manzanilla actually provides more oil per olive.
Stuffed Queens
The outstanding flavor and appearance of these Pimiento Olives make them a welcome addition to all occasions. Excellent with hors d’oeuvres, relish trays, drinks ... wherever eye appeal is desirable.
Stuffed Manzanillas
The tender texture and excellent taste of the Manzanilla makes it an extremely popular and versatile foodservice item. In certain dishes, the smaller Manzanillas may even be used whole.
Salad Olives
This mix of Queens and Manzanillas (the same first quality olives cited previously, but including broken pieces) is particularly suitable for chopping. While offering economical advantages, these olives are excellent for use in sandwiches, appetizers, dips, spreads, potato salads, pizza, and other food items.
Sliced Pitted Manz
| Pitted Manz in convenient pre-sliced form, these olive are ready to use in a wide variety of food | |
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preparations. Also available with pimiento. |
Pitted Queens
An unstuffed olive well suited for those occasions when pimiento is not desired.
Pitted Manzanillas
Like the pitted queen, an excellent unstuffed fruit for a multitude of serving applications.
Hojiblanca
A distant cousin of the Manzanilla family. This olive is grown all over Spain for oil. In times of short crop some suppliers try to substitute this variety. It’s darker green, tougher, and rounder than a normal Manzanila. It has a large pit and very woody taste. Joint Ventura does not import this inferior grade.
PROCESSING OF GREEN OLIVES.