526 Bulletin 94 



lye process 



The olives are placed in the processing vat and covered v^ith a lye 

 solution, varying in strength from one to four ounces to the gallon of 

 water, according to the condition of the fruit. Two ounces of lye 

 to the gallon of water is most acceptable when the olives are in prime 

 condition for pickling. The olives are allowed to remain in the solution, 

 with frequent stirring, until the lye has penetrated almost to the pit, 

 which usually takes from eight to forty-eight hours, depending on 

 the condition of the fruit and the strength of the lye solution. Recent 

 tests in processing the Mission variety gave fifteen hours for two- 

 ounce, ten hours for three-ounce, and eight hours for four-ounce lye 

 solutions. The point of penetration is marked by a slight discolora- 

 tion of the flesh. The fruit should be examined frequently to prevent 

 too long or too short treatment. If the first treatment does not remove 

 all the bitterness, the operation should be repeated. 



The lye is removed by rinsing and soaking the olives in fresh, pure 

 v.ater, which is changed twice daily. The washing is continued until 

 no trace of lye is present, this being determined by the taste or by the 

 use of red litmus paper. Sometimes the olives have a tendency to 

 soften, in which case it is necessary to soak the fruit in brine (four 

 ounces of salt to the gallon of water) before washing, until it has re- 

 gained its firmness. In extreme cases of softness, salt may be used with 

 the lye solution. 



Immediately after soaking in the lye solution, the olives are given 

 a series of brine treatments. The strength of the brine is gradually 

 increased to prevent shriveling and wrinkling, and each treatment is 

 continued until the solution has penetrated to the pits. The first brine 

 is made of four ounces of salt to the gallon of water and allowed to 

 stand on the olives two to four days. It is then replaced by a brine 

 containing six ounces of salt to the gallon of water, which is left six 

 to eight days. This solution is in turn drawn off and the olives are 

 allowed to stand ten days to two weeks in a ten-ounce brine. Finally, 

 a fourteen-ounce brine is used in which the olives remain until canned. 



The brine commonly used in canning is made of four ounces of 

 salt to the gallon of water. Where the olives are insufficiently colored, 

 the brine may be drawn off and the fruit exposed to the air until prop- 

 erly darkened, which often requires only a few hours. 



