Description
Olives are packed in oil‑sealed clay amphorae and exposed to direct sunlight for 2–4 weeks, undergoing anaerobic lactic acid fermentation that reduces bitterness and enhances flavor.
Technical
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.
Science
Primary Reaction
Anaerobic lactic acid fermentation of olive sugars by lactic acid bacteria and yeast, coupled with oleuropein hydrolysis to hydroxytyrosol
Sensory Profile
Aroma ()
earthybrinysunnyherbalslightly yeastywoodyfermentedolive oilmineralwarm