Olive pickling, the Lebanese traditional way

Olives, core ingredient in Mediterranean cuisine, became popular worldwide for their delicious taste, high nutritional values and healthy properties. But what makes Lebanese table olives so special? First and foremost, the local Souri ancestral variety distinguished by its exceptionally aromatic flavor and firm texture; But also, definitely, the differentiated effect of the customary pickling method that gives it its full character. So what goes in the making of Lebanese style olives?

Souri olives are carefully handpicked from the trees during the harvest season at different stages of ripeness. Green olives are picked early enough in the season, once the fruits have reached their full size and are even colored, to capture their vivid color and firm flesh; whereas black olives are allowed to fully mature on the tree and are only harvested later on, once the fruits have naturally reached the desired color darkness and flesh softness.

Fresh olives are stored in shallow, ventilated crates and processed swiftly after harvest, to avoid any deterioration; Sorted according to size and ripeness, discarding any bruised or defective fruits, olives are washed thoroughly, drained, and then cured in fresh water for 48 hours to extract the bitterness and make them palatable. The olives are thereof rinsed in water, drained and put into the brine, a mix of saltwater and citric acid, for several months to undergo a natural fermentation process that gives them a distinctive flavor and aroma and preserves them from spoilage. Washed and drained again, the olives are weighed, filled in containers and covered with a finish brine, before being packed, pasteurized, labelled and boxed. They can be safely stored thereafter in a cool, dark place for at least one year.

This classic pickling process is applied to both green and black olives alike, with some minor alterations: green olives are cracked prior to curing, whereas black olives require the addition of some olive oil and aeration prior to filling to revive their original dark color. The natural brining, without any additional seasoning, preserves the intrinsic characteristics of the Souri olives in terms of flavor and texture. 

The finished products make for excellent table olives with an authentic identity. Lebanese style black olives are fleshy and meaty with a salty-sweet flavor; while Lebanese style cracked green olives have a sharp, bitter, salty taste and firm flesh.

Zeytna range of black and green olives is exclusively made of meticulously selected Souri olives cured the Lebanese traditional way. They have a distinct, rich taste and a firm texture that makes them a versatile ingredient in many dishes. Zeytna olives are perfect as appetizers, snacks, in salads, or for pizza topping.