Difference between revisions of "Olives"
| Line 1: | Line 1: | ||
| − | Shipped in kegs or drums. Olives arriving with a shriveled appearance due to the loss of brine in which they are 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 depends on the length of time the olives have remained without brine and their freedom from mould growth. If besides being shriveled they are blackened in appearance, the renewal of the brine may not have any effect.<br> | + | {{Infobox_Seeds |
| − | 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 evidence by an offensive odour. Leaky containers will cause the development of scum on top of the liquid in which the olives are contained. | + | | image = picturefollow.jpg |
| − | + | | origin = - | |
| + | | stowage factor = - | ||
| + | | angle of repose = - | ||
| + | | humidity and moisture = - | ||
| + | | oil content = - | ||
| + | | ventilation = - | ||
| + | | risk factors = - | ||
| + | }} | ||
| + | ==Description== | ||
| + | Shipped in kegs or drums. Olives arriving with a shriveled appearance due to the loss of brine in which they are 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. | ||
| + | <br><br> | ||
| + | The success of this method depends on the length of time the olives have remained without brine and their freedom from mould growth. If besides being shriveled they are blackened in appearance, the renewal of the brine may not have any effect.<br><br> | ||
| + | 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 evidence by an offensive odour. Leaky containers will cause the development of scum on top of the liquid in which the olives are contained. <br><br> | ||
| + | <b>Full information on this product is in the process of completion.</b> | ||
[[Category:Perishables]] | [[Category:Perishables]] | ||
[[Category:Products]] | [[Category:Products]] | ||
Revision as of 21:37, 8 April 2012
| Infobox on Olives | |
|---|---|
| Example of Olives |  |
| Facts | |
| Origin | - |
| Stowage factor (in m3/t) | - |
| Angle of repose | - |
| Humidity / moisture | - |
| Oil content | - |
| Ventilation | - |
| Risk factors | - |
Olives
Contents
Description
Shipped in kegs or drums. Olives arriving with a shriveled appearance due to the loss of brine in which they are 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 depends on the length of time the olives have remained without brine and their freedom from mould growth. If besides being shriveled 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 evidence by an offensive odour. Leaky containers will cause the development of scum on top of the liquid in which the olives are contained.
Full information on this product is in the process of completion.