Olive, Peruvian Black

Selected and graded olives are ready to be packed for retail or in bulk. Olive can be packed on their own brine or with olive oil. Although not recommended, due to its softness, olives may also be pitted or sliced.

After harvest, olives are taken to the processing plant, where they are cleaned and put into large drums (most commonly 3000L or 5000L). Salt brine (8 to 10%) is added to the drums, and olive are left to be fermented by the natural lactic bacteria presented in the fruits. During the fermentation, which takes place in a period of 4-5 months, salt concentration, acidity and pH are monitored constantly, and corrected when necessary. Fermentation is considered to end when olives reach an equilibrium pH around 4.0, and flavor is characteristic of the product. After fermentation, olives are selected and graded.

The process for the Natural Black Peruvian Olive is very similar to the one given to the Greek Kalamata olives. When olive fruits are mature (being of a black color) are harvested from the tree. Harvest time occurs between April and May, variation may occur depending on climatic effects.

Note.- Being a fermented product below an equilibrium pH 4.5, Peruvian Natural Black Olives are not under the regulation of Acidified Foods (21 CFR 108, 110, 113, 114)

Peruvian natural black olive, also known as purple olive, Alfonso Olive or de botija, is the fermented mature fruit of the olive tree. It has a particular flavor (slightly salty and acid), a deep purple color and a tender flesh.

Peruvian natural black olive, is the of variety Olea europaea L.