Table olives cannot be eaten directly from the tree because they contain a very bitter phenolic compound, called oleuropein . To eliminate it ("sweetening" process), they are usually immersed in a dilute solution of soda (sodium hydroxide) , which also forms organic acids that favor subsequent fermentation and increase the permeability of the fruit. The bleach concentrations vary between 2% and 3.5%, depending on the degree of maturity of the olives, the temperature, the variety and the quality of the water.
Correctly fermented olives keep for a long time. If they are in bocoyes it is necessary to maintain the level of the brine . At the time of dispatch, the fruit is sorted or sorted, the original brine is replaced, placing them in barrels, in tinplate or glass containers. In Spain and Europe, olives prepared with the Manzanilla, Gordal, Hojiblanca and Moroccan Picholine varieties stand out.
