Brine Strength for Green and Black Olives

Basic principles

  1. Always use rock salt.
  2. Because green olives undergo lactic acid fermentation that lowers the pH
    value, the brine strength can be at the lower end.
  3. The jars are closed but not sealed.
  4. After the initial (possible) spontaneous anaerobic fermentation, which is
    caused by coexisting communities of yeasts and lactic acid bacteria, is over (it
    might take up to 6 weeks), the jars are sealed for better preservation.
  5. Changing the water or brine is not required; it might risk the lactic acid
    fermentation of green olives that normally takes place in spring. Note: as the
    olives mature on the tree the sugars are converted into oil.
  6. I normally use the 10% brine solution with very good results.

 

Brine strength (Αλατοπεριεκτικότητα)

8% brine solution
8% Άλµη
9% brine solution
9% Άλµη
10% brine solution
10% Άλµη
Water in litres
Νερό σε λίτρα
Salt in kg
Άλας σε κιλά
Salt in kg
Άλας σε κιλά
Salt in kg
Άλας σε κιλά
20 1.740 1.978 2.220
15 1.304 1.484 1.665
10 0.870 0.989 1.110
9 0.783 0.890 1.000
8 0.696 0.791 0.888
7 0.609 0.692 0.777
6 0.522 0.593 0.666
5 0.435 0.495 0.555
4 0.348 0.396 0.444
3 0.261 0.297 0.333
2 0.174 0.198 0.222
1 0.087 0.099 0.111

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