Natural Brine Curing: Turning Colour Olives
The Natural brine style is done using just a salt solution to debitter and ferment the olives.
After harvest, the olives are processed by natural fermentation in a 8-10% salt solution for 3-12 months.
This process best represents the true taste of the fruit, you will notice slight differences in ripeness, and a more natural colour.
Natural olives in Brine are relatively firm and smooth with a glossy skin.
The finished product retains some fruity and nice bitter flavours.
