What You Need to Know
During solar heating, lactic acid bacteria and yeast ferment the sugars in the olives, producing lactic acid and a small amount of ethanol. Simultaneously, the enzyme β‑glucosidase hydrolyzes oleuropein to hydroxytyrosol, a potent antioxidant. The oil seal limits oxygen, preventing rancidity while allowing controlled microbial activity.
The Science
Primary Reaction
Anaerobic lactic acid fermentation of olive sugars by lactic acid bacteria and yeast, coupled with oleuropein hydrolysis to hydroxytyrosol