In this study, a system that will be possible to be marketed the product in a short time such as 3-4 months that will give olive taste and texture like naturel black olives will be developed to be shortened this period. This system depends on fermentation of olives by air injection and by adding sodium hydroxide with low concentration in the medium. This research’s aims to examine whether our olives (Gemlik variety) are suitable for this system, to compare this system other systems which depend on anaerobic and aerobic fermantation of olives, to determine the population of microoganisms.
It was estimated that whether short removal of bitterness methods were suitable for Gemlik variety. It was determined that when adding 0.5 % NaOH, removal of olive bitterness was accelerated.
The packages which were heat brine added on the olives and were pasteurized after adding the heat brine on the olive were found succesfull. But it was seen that cold brine filling or cold brine added preservatives filling on the olives didn’t have a positive results, to extend shelf-life.
