Suggestions and improvements welcomed

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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The traditional Mediterranean Diet

The traditional Mediterranean diet (i.e. the diet of this region before the 1960’s) is promoted as healthy and protective against disease. The Greek diet is regarded as the prototype Mediterranean diet. Traditionally, due to their dietary and lifestyle practices, the Greeks have very good health and life expectancy – without an expensive health care system. In Greece, the people of the island of Crete have a better health record and perhaps not surprisingly, the highest consumption of olive oil (25 litres per capita) in the world.

The Greek traditional diet is based largely on fresh, unprocessed seasonal plant foods. It is low in saturated fat and high in dietary fibre, starch, antioxidant vitamins (from cereals, fruit and vegetables) and polyphenols (from wine and olive oil).