The olive fruit naturally contains a bitter compound called oleuropein. Fermentation is the stage where this bitterness is removed in a controlled way and the product's character develops.
Why the process is controlled
Fermentation is influenced by brine strength, temperature, duration and the physical condition of the fruit. When these variables are not managed correctly, taste, texture and stability problems can appear.
This is the main reason we run fermentation at our own facility: so every stage can be monitored and managed separately for each variety.
Approaches that differ by variety
In scratched and cracked olives the surface is opened, so bitterness is removed faster. Whole-fruit kokteyl olives require a longer process.
For black olives the method depends on the target product type; oil-cured production is the group where we maintain our traditional approach.
What fermentation contributes
Well-managed fermentation delivers a balanced salt level, a consistent texture and variety-specific aroma. That consistency is particularly decisive for repeat wholesale and export orders.
