Abstract
AbstractWorldwide interest exists in using processing methods for olives such as brine, fermentation and salt-/heat-drying methods rather than processing with lye (caustic soda). Primary processing involves any of several operations (soaking, fermentation, lye treatment or heat). Secondary processing involves increasing the organoleptic value of the olive by, e.g. addition of herbs, spices or vegetables, de-stoning and stuffing with peppers, cheeses, almonds, garlic or onion. The most important table olive cultivars internationally are 'Kalamata', 'Conservolia', 'Manzanillo', 'Sevillana', 'Hojiblanca' and 'Ascolana tenera'. The Californian table olive industry is based on five cultivars in order of volume sales: 'Manzanillo', 'Sevillano', 'Mission', 'Ascolano' and 'Barouni'. Rules for production of high-quality table olives are given.
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