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Description: Casks of olives arriving with a shriveled appearance due to the loss of brine in which they were shipped should be replenished with brine of proper strength and allowed to stand for about three weeks; the olives may then recover their normal appearance. The success of this method, however, depends on the length of time the olives have remained without brine and their freedom from mold growth. If they are blackened in appearance, the renewal of the brine may not have any effect. A white deposit is not indicative of damage due to external causes, but may result from incomplete fermentation during pickling. Subject to bacterial decomposition, which is usually shown by an offensive odor.
Index: 537
Commodity Name: OLIVES

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