The renovation of an olive branch as detached single-core is a fruit. This is also, from all over the world only fruit that tasted the bitterness of the olives in olive bulunarak "oleuropein" causes a substance called phenol.
This phenolic substance called oleuropein, which taste the bitterness of Olives, the sequence of operations to be performed out of the site covers table olives in the olive processing techniques. Oleuropein, also it is considered a very important substance in terms of human health. Even although the structure of table olives in the olive processing these substances out dropped, broken out or break down other substances, the amount of remaining within the olives are reported by the investigators to be adequate for human health.
Pepper our product green olives, ripe olives are harvested after thoroughly blackened and trees. Robust olives are cleaned, washed and baskets or wooden crates in a layer of salt, 100 kg of olives, including 15 kg of coarse salt, olive stacked floor. The mouth of the container is covered with a cloth. Containers are turned upside down, right-left may contact one of the salts is supplied thoroughly. the effect of the salt grains release their juice. In this way, the bitterness of the olives come in 3-4 weeks, thus being defeated.