Do you use Lye?Updated 12 days ago

We have an extensive product line which includes various types of olives and different curing methods dependent on the type of olive.  The majority of green olives on the market are cured using an alkaline wash (also known as lye).  This processing aid is the tool best suited for curing green olives because:

 1) It has the effect of making the hard outer layer of green olives more porous, without destroying the texture of the meat.  This is critical because it allows the olive to release oleuropein, which is the bitter element that make raw olives picked off the tree unpalatable

 2) It preserves the green color--chlorophyll
 There are some green olives available on the market that are solely fermented, however the flavor, color and texture do not compare to their lye-cured counterparts.  Other olives, such as our Divina Kalamata olives, mature on the tree (turning dark) and are cured solely via fermentation for about 4 – 6 months; there is no use of lye.  The black beldi varietal is another example – these olives are dry cured with salt and ferment in barrels for about 4 months – afterward, they are rinsed and dressed with oil.  Again, no use of lye.