Challenge:
Olive Bars

• Safety (COVID-19 ALERT)
  Studies confirm the disease spreads with droplets released by nose and mouth. Transmission is possible only through direct contact with the surfaces where the droplets land.
• Store Footprint
  Valuable retail space missed for cross-merchandising.
• Labor
  Deli managers waste time and money to setup, refresh and take down.

La Salamoia è uno strumento fondamentale per la lavorazione e la conservazione delle olive da tavola.
A seconda del risultato che vogliamo ottenere però ci sono degli accorgimenti da prendere:
DEAMARIZZAZIONE o ADDOLCIMENTO delle olive da tavola (acerbe): Tenere le olive a bagno in una soluzione di acqua dolce e soda (NaOH/KOH) in una concentrazione variabile dal 1.5% al 3% per un tempo di 8-12 ore. Al termine del processo di deamarizzazione effettuare 3-4 risciacqui con acqua dolce... Continua a leggere su:
oliveinsalamoia.it

Brining is a crucial procedure in order to process and preserve table olives. Depending on the result we are looking for there are a few things to take into account:
DEBITTERING or SWEETENING of (unripe) table olives: the olives are soaked in a solution of water and washing Soda (NaOH/KOH) in proportions varying between 1.5% and 3% between 8 and 12 hours.
When the Debittering treatment is over the fruits are rinsed from 3 to 4 times with fresh water... Keep reading on:
brinecuredolives.com