I started olive making at home. I add water to the olives every day for the purpose of removing the bitterness. I was very upset that the oil in it disappeared while pouring the bitter water. I thought how can I recover that oil at home. Any suggestions on this? Thank you.
At the end of 15-20 days, the bitterness disappeared as the bitter substance was broken down. When the bitterness subsided, I added corn oil, lemon salt, lemon, chickpea, water and rock salt to the olives. In this way, the olives were kept for 20 days. After 30-40 days in total, it became edible.
We love to consume the olives of Bursa origin, which I buy raw from Migros. It turned out to be a very successful product for the first try. Olive seeds are thin, long and shuttle-shaped, not too attached to the meat. Olive flesh is too much and firm, that is, hard. The bitterness was replaced by the aroma of lemon and olive. It does not contain chemical preservatives and is microbiologically healthy.
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