Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile.

Investigation into the static washings of Kalamata olives and their effect on the olives' subsequent spontaneous fermentation.

Year of Publication2008

Traditional black olive production employs a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous material, including phenolic compounds, were removed during the static washings. The rate of removal peaked after four static washings, and then declined. Bacteria (including lactic acid bacteria) and yeast were found to be present in high numbers throughout the static washings. An increase in the number of static washings resulted in the removal of inhibitory phenolic compounds. This led to a reduction in the lag phase and an increase in the specific growth rate for both the yeast and lactic acid bacteria during the subsequent spontaneous fermentations. However, an increased incidence of spoilage moulds was observed in the fermentations when the olives underwent thirteen static washings.


Menz, G., Bradbury, M. and Vriesekoop, F. (2008) "Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile."Food Technology and Biotechnology 46 (3) pp 341-345

This item is categorised as follows

Additional keywords/tags

kalamata oliveslactic acid bacterianaturally black olivesstatic washingstable olivesyeast
Error: The remote server returned an unexpected response: (302) Found.

What Next...?

This is a brief summary of an item in the OpenFields Library. This free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.