Used only to ripe olives, considering the fact that it's only a light-weight fermentation. They are often made in Morocco, Turkey, together with other japanese Mediterranean nations. At the time picked, the olives are vigorously washed and packed in alternating layers with salt. The higher concentration of salt draws the dampness out of olives, deh

Legger du til varer litt og litt gjennom uka er nesten hele jobben gjort når du skal legge inn neste bestillingBecause the caustic treatment method is prevented, lactic acid microorganisms are only existing in related numbers to yeast and look like outdone with the abundant yeasts discovered on untreated olives. As very little acid is produced by