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    Pickling Green Olives Together with Improvements in the Methods of Pickling Olives
    Pickling Green Olives Together with Improvements in the Methods of Pickling Olives
    Pickling Green Olives Together with Improvements in the Methods of Pickling Olives
    Ebook88 pages54 minutes

    Pickling Green Olives Together with Improvements in the Methods of Pickling Olives

    By William V. Cruess

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    This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on preserving and canning food.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 6, 2016
    ISBN9781473359260
    Pickling Green Olives Together with Improvements in the Methods of Pickling Olives

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      Book preview

      Pickling Green Olives Together with Improvements in the Methods of Pickling Olives - William V. Cruess

      OLIVES

      PICKLING GREEN OLIVES¹

      W. V. CRUESS²

      INTRODUCTION

      Owing to increasing production of ripe olives in California and the difficulty of extending the market for this product, it is becoming increasingly difficult to dispose of the olive crop at a profit.

      In the region east of the Rocky Mountains green olives are consumed in much larger quantities than California ripe olives; most of the pack of ripe olives is consumed in the Pacific Coast states.

      Since the Spanish green olives are so well known, possibly a considerable portion of the California crop could be converted into green pickled olives and sold in competition with the imported olives as a means of disposing of the surplus. The present tariff on green olives would in part compensate for the difference in cost of production between that of Spain and California.

      TABLE 1

      IMPORTS OF GREEN OLIVES FOR 1920 TO 1930*

      * Data through courtesy of U. S. Department of Commerce and California Olive Association.

      The relative amounts of ripe and of green olives consumed in the United States may be judged from table 1.

      For the past two years the average importation of green olives approximately equals the production of California canned olives. There should be, therefore, a considerable potential market for California green olives. Utilization of an appreciable proportion of the crop for this purpose should benefit the ripe olive industry.

      The investigations reported in this bulletin were undertaken in 1924 by the Fruit Products Laboratory, University of California, and have been continued until the present in order to ascertain what modifications in the Spanish process are necessary for California conditions. The results are presented according to the problems studied and in sequence of the operations involved. The procedure recommended for pickling of green olives in California is given in a later section.

      COMPARISON OF VARIETIES FOR GREEN PICKLING

      In laboratory experiments the Sevillano, Barouni, Manzanillo, Ascolano and Mission olives varied in respect to their suitability for green pickling in the order named. The Sevillano was best and the Mission the least desirable for this purpose.

      The Sevillano fermented more rapidly and satisfactorily than the Manzanillo, Ascolano and Mission. The Barouni, however, fermented about as rapidly as the Sevillano and made an excellent green olive.

      While somewhat tough, the Barouni olive was found to possess excellent flavor. The flavor and texture of the Ascolano was good but the color after pickling was often nearly white. Sorting before pickling could be used to remove most of the light colored fruit.

      The Manzanillo fermented much more slowly than the Sevillano and usually required the addition of sugar.

      The Mission gave good results when pickled sufficiently green.

      The foregoing observations made in small scale tests were confirmed for Sevillano, Manzanillo, Mission and Ascolano olives by factory tests.

      EFFECT OF LOCALITY

      In comparing the suitability for green pickling of Sevillano olives from the Corning, Lindsay and Oroville districts; of Mission and Manzanillo olives from the Oroville, Fairoaks, Lindsay and Los Angeles districts; and of Ascolano olives from Oroville, Lindsay and Westhaven, there appeared to be little effect due to locality.

      Mission olives from Imperial Valley were very small but fermented satisfactorily. Ascolanos from Imperial Valley were very light in color and on this account less desirable for green pickling than those from other districts.

      EFFECT OF MATURITY

      In the Seville district of Spain olives are accepted for green pickling until they have become faint pink in color.

      In laboratory experiments and in factory tests conducted at Visalia during three seasons, Manzanillo olives showing a faint pink color over about one-fourth or less of the surface gave a pickled product of satisfactory yellow color; those that had attained much more color than this were gray or mottled in color after pickling. Sevillano, Ascolano and Mission olives showing pink color on one-fourth to one-half of the surface were too tender in texture after pickling.

      All varieties gave better products when free of pink or red color.

      In an experiment at Corning, on a factory scale, Sevillano olives were picked very early in the season and toward the end of the season. The olives in the first picking were grass green and very hard in texture. Their oil content was 9.41 per cent. Those of the second picking were for the most part straw yellow in color but free of red or pink color, and contained 11.48 per cent oil.

      The olives from both pickings gave excellent pickles, although those picked near the end of the season were more tender and developed more gas pockets during fermentation than those picked early in the season.

      In addition to giving a better product, picking early in the season permits a longer period of natural incubation in the sun before the onset

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