*2.1.3. Green olives by lime-and-ash treatment*

In some Italian regions (Puglia, Campania, Lazio and Calabria), olives are prepared with an ancient and traditional method that includes a debittering phase obtained using a lime-ash mixture, preparing these treated green olives by mixing CaO (lime) with olive wood ash and adding water to a paste, leaving submerged the green olives for some hours at room temperature. The ratio of lime and ash is different (1:4, 1:8, 1:10, etc) and depends on the cultivar and shape of the fruit. The action of lime-ash is similar to that of NaOH. After alkaline treatment, the olives are washed with potable water. The sequence of washings is similar to the sequence previously described for the treated green olives by Sevillan-style. It is possible to eat these olives right after the debittering treatment or after brining. In this case, after the washing step, olives were placed in an initial brine solution of NaCl (8% w/v), where a spontaneous fermentation takes place. NaCl concentration is carefully monitored during this phase. The brine concentration decreases quickly as a consequence of the osmotic phenomena between the brine and the fruits from 8% to about 5% in 48-72 h. For this reason after 4-5 days from brining, grinded salt is added to the brine to restore the initial concentration. After 1-2 months of fermentation olives are ready to eat.
