Description
Salt-preserved olives in amphorae were cured in high‑salt brine to inhibit microbes and preserve the fruit.
Technical
The brine, containing 20–25 % NaCl, lowered water activity below 0.85, creating a hostile environment for pathogens. Lactic acid bacteria fermented soluble sugars to lactic acid, dropping the pH to 4.5–5.0 and further stabilizing the olives. The process also preserved phenolic compounds that contribute to flavor and antioxidant activity.
Science
Primary Reaction
Fermentation of soluble sugars by lactic acid bacteria to lactic acid (and trace ethanol)
Sensory Profile
Aroma ()
earthysaltyherbaceousnuttymildly fermentedbrinywoodyolive oilmineralmusty