Fermented Green Olives in Brine

Twelve months of spontaneous lactic fermentation — unpasteurized product

Whole olives, water, and salt: nothing else, and a year's patience.

Bucolica's Fermented Olives

Three ingredients and twelve months: organically grown olives directly on the farm, water, and salt, left to ferment spontaneously in brine for a whole year. They're whole olives, unpitted and untreated, and the result is far removed from the store-bought olives we're used to: the flavor is complex and layered, with a lively acidity, a distinct savoriness, and that slightly bitter aftertaste that time mellows without erasing. They're unpasteurized, so the jar contains a living product, with its active cultures still active.
 
 
 

The roots of these olives sink into a fermentation that no one guides

There are two ways to ferment olives. The first, industrial, involves inoculating selected bacterial cultures: fermentation begins rapidly, proceeds predictably, and produces a standardized result, identical batch after batch. The second is spontaneous, and that's what happens here: nothing is added, and the work is done by the microorganisms naturally present on the olive skins, in the water, and in the farm's air. It's slower, more unpredictable, and takes a year instead of a few weeks, but it brings with it a fascinating consequence: each batch is the microbial portrait of a specific place and season, just like sourdough starter in bread or spontaneously fermented wines. No batch will ever be identical to the last, and that's the point.
 
 
 

Why “living product” changes everything

When opened, the product may foam and produce bubbles.This is the natural fermentation process, not a defect. It's best to open the jar slowly, holding it over the sink, and once opened, always store it in the refrigerator. Important: don't contaminate the contents with unclean objects or cutlery, because in an unpasteurized product, the microbial balance is what protects it. Always leave the olives covered in their brine, which is their preservation medium.
 
 
 

Choosing Bucolica's Fermented Olives means taking care of yourself.

A list of three ingredients says it all: no preservatives, no acidity regulators, no stabilizers, no caustic soda to accelerate the debittering process, as occurs in many industrial processes. Olives provide largely monounsaturated fats, the same as extra virgin olive oil, and lactic fermentation naturally develops live lactic acid bacteria, which are eliminated by pasteurization. Because they're preserved in brine, they have a significant salt content: those on a low-sodium diet simply rinse them briefly before serving.
 
 
 

How to Best Use: Fermented Green Olives

• AT THE APERITIF, WHERE THEY GIVE THEIR BEST: serve them as they are, in a small bowl with a little of their brine, next to the Handmade Rustic Breadsticks and a glass of Kombucha Fernando Bitter&Cola, which with its bitterness accompanies them perfectly.
• IN THE FERMENTED FOOD BOARD: compose a dish of only live products together with the Fermented Spicy Babaganoush from the same producer and to a raw milk cheese like the Organic Caciocchiato: a tasting journey that clearly explains what fermentation does to flavor.
• IN THE KITCHEN, AT THE END OF COOKING: pit them and add them at the last moment to a chicken stew, to a pasta dish with Organic Datterino Tomato or baked vegetables; since they are alive, it is best not to subject them to long cooking times, so they retain their acidity and character.

The Producer: Bucolica

Bucolica grows and processes organically, producing fermented vegetables using minimal recipes and without pasteurization, to keep the microorganisms developed during fermentation alive. Vegetables, salt, water, and a long shelf life: a way to preserve food that requires no additives.
 
 
 

Ingredients

Olives, water, salt.

Olives grown organically on the farm. Spontaneous lactic fermentation, 12 months. Unpasteurized product. Whole olives, with stones.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 116 kcal
• Fat: 13 g
• of which sugars: 1 g
• Protein: 1,3 g

Food container

Store the jar in a cool place before opening and in the refrigerator afterward. Always remove the olives with clean, dry utensils, leaving them completely covered in their brine. It's normal for the liquid to become cloudy, for bubbles or a slight sediment to form on the bottom, and for the flavor to evolve, becoming more acidic over time: these are all signs of a live product that continues to ferment. Open the jar slowly, as it may be slightly pressurized.
 
 
 

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