Description
Tunisian preserved olives are produced by spontaneous lacto‑fermentation in a high‑salt brine following an alkaline debittering step.
Technical
The process relies on halotolerant Lactobacillus spp. to convert the sugars released from olive tissues into lactic acid, lowering the brine pH to 3.6–4.2. The acidification, coupled with a water activity of ~0.95, creates an inhospitable environment for spoilage organisms while preserving the fruit’s texture and flavor for months.
Science
Primary Reaction
Fermentation of olive sugars by Lactobacillus spp. to produce lactic acid and other organic acids
Sensory Profile
Aroma ()
earthyherbaceousnuttyslightly sourbrinyfermented tangolive oil undertones
Origin & History
Civilization