How to preserve olives

By Dr Anny Manrich (PhD)

Page last updated: 11/05/2022 | Next review date: 11/05/2024

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this brief guide, we are going to answer the question “how to preserve olives” and discuss the different methods of preserving olives.

How to preserve olives

World consumption of table olives continues to increase, passing from 957 to 2,480 thousand tones in the period from 1990/91–2014/15, which represents a growth of more than 250% (1).

Olives can be preserved by :

Refrigerating
Freezing
Curing and packaging in brine or olive oil

How to preserve olives by refrigerating

Studies show that cold storage of olives delays in the progress of the decay incidence due to weight loss and discoloration of the fruit, which are noticed on the first day of storage in ambient temperature. The handpicked olives stored at 3°C showed 6% decay incidence after 21 days, whereas the machine-harvested fruits already surpassed this value after 4 storage days (2).

Both fresh and marinated olives can be preserved by refrigeration. To refrigerate fresh olives, store them in a clean container. A container is preferred because olives bruise easily and storing in a bag may not be enough.

Marinated, store-bought olives can also be refrigerated.

Refrigerated olives will stay good for about 2 weeks.

How to preserve olives by freezing

Fresh olives can be preserved by freezing. Place the olives in an airtight container, moisture-resistant plastic containers, freezer-safe glass jars, or plastic freezer bags to prevent the olives from drying out during storage, label and freeze. Frozen olives must be consumed within 6 months up to 1 year (3).

How to preserve olives by curing

Fresh olives are not edible because of the presence of oleuropein, a bitter glucoside. Processing of fresh olives reduces bitterness and makes them edible. Processing involves soaking in water, brine, or diluted alkali or drying by heating or salting. . When the olives are first placed in the brine, a robust fermentation by a heterogeneous group of microflora occurs. When the brine pH falls from 7 to 5, a mild fermentation occurs that is supported predominantly by yeasts and, to a lesser extent, by the lactic acid bacteria. Processing takes between 3 and 12 months, depending on the variety, maturation level of the fruit, temperature, salt, and pH levels of the brine (4).

Curing is the most popular method to store olives. Curing enhances the flavor of the olives and enables a longer storage time. There are several techniques used to cure olives. Different techniques result in a different flavor and texture of the cured olives.

The flavor and texture of each style of olive depends partly on the curing process used. Lye-curing is the most rapid and efficient process for de-bittering, but many people think that lye-cured olives are less flavorful than other styles of olives. Brined olives undergo a natural fermentation not unlike that used for traditional dill pickles and sauerkraut. Acids produced in the fermentation process by lactic acid bacteria that are naturally present on the fruit give these olives a distinctive flavor and aroma. Brined olives tend to be saltier than lye-cured olives. Water curing does not change the flavor of the olives as much as other curing methods (3).

In this article, we will look at the three most common methods for curing olives (3).

Olives can be cured by :

Curing in brine
Curing in vinegar and oil
Curing in caustic soda (lye)
Dry curing in salt

For all the above methods, whenever salt is used, it must be non-iodized. Kosher salt or pickling salt must be used instead of iodized table salt. Using iodized salt will alter the taste of the final product.

How to preserve olives by curing in brine

Brine is a solution made from salt and water. The typical ratio of a brine solution is 1 kg of water and 100 g of salt for every 1 kg of olives. Acid is also added to the brine solution. The acid can be either vinegar or lemon juice.

To brine olives :

Remove the stems and wash the olives.
Discard any bruised and damaged olives. Also, look out for holes and insects and discard any pest-infested olives.
Score the olives using a knife. Olives contain a chemical called oleuropein which is responsible for their bitter taste. Breaking open the olives with a knife will allow this chemical to leach into the water, thereby reducing the bitter flavor of the olives.
Add the olive into a clean, glass jar.
Add brine solution to cover the olives. The brine solution must cover all the olives. Any olives left uncovered with brine will not be cured and may rot.
Seal the jar and place it in a cool dry place.
After about a week, open the jars and discard the brine.
Taste one olive to check for bitterness. Olives must be repeatedly immersed in brine, stored for a few days and drained until they are no longer bitter.
Next, add acid in the form of lemon juice or vinegar.
Seal and store the jars in a cool shelf or a refrigerator for up to a year.

A detailed recipe for curing olives in brine can be found here.

How to preserve olives by curing in vinegar and oil

Olives can be preserved by curing in vinegar and oil. The same method as for curing in brine solution is used and vinegar is added as the acid. After the curing process is complete, the brine solution is drained and the olives are covered in extra-virgin olive oil. Spices can also be added at this point to enhance the flavor.

How to preserve olives by curing in caustic soda (lye)

Olives can be cured in a caustic soda solution and then preserved in brine. Caustic soda is corrosive and can cause burns so gloves must be worn at all times.

The concentration of caustic soda must be carefully controlled so that the olives do not rupture. A typical ratio is 20 to 40 g of caustic soda per Kg of olives.

How to preserve olives by dry curing in salt

Olives can also be preserved by dry curing. During dry curing, the olives are mixed with salt with no added water. It is important to use only ripe olives for dry curing. If the olives are unripe, dry curing will not remove the bitterness completely.

To dry-cure olives, clean and scored olives are mixed in a crate with the correct quantity of salt as per the weight of olives. The crate is then placed outside or in a well-ventilated place and curing is allowed to take place. The air drying must take place for at least a month. More details on dry-curing olives can be found here.

After the olives are cured they are immersed in olive oil and stored until needed.