As you know, in the olive fruit structure, the bitter substance called oleuropein contains. The aim in the production of table olives is to sweeten olives by reducing this substance and It is to keep it for a long time by providing durability to olives with salamura. Eliminated Olives with different names such as boots according to different application methods with olives, crushing olives named. Various methods are also used to eliminate pain. These methods; painfulness It differs according to the substance used in removal. Only with water or naoh (sodium Hydroxide) can be performed with bitterness. To the table of table olives to be processed, Duration, the production facilities of the enterprise, etc. appropriate bitterness according to conditions One of the methods is used. In some table olives, olives; directly It is brought to eating maturity thanks to the fermentation that is processed with brine/salt. In this way, olives are also purified from the bitterness in the fermentation process. However, this causes the processing time to last longer. Elimination of bitterness in olives in the lesson with water and naoh (costik) to eliminate bitterness you will learn. In addition, the difference between the methods, the positive and negative aspects of the transactions, to recognize the necessary tools and equipment by comprehending the effect of the final product. You will gain knowledge and skills to use, simple care and cleaning
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