Applied only to ripe olives, because it's only a light-weight fermentation. They are frequently made in Morocco, Turkey, and other japanese Mediterranean international locations. After picked, the olives are vigorously washed and packed in alternating levels with salt. The high focus of salt attracts the dampness outside of olives, dehydrating https://pettersenco.no/produkter?tag=Oliven%20og%20Kapers