Zeytinlik Reyonu (15 li)

Zeytinlik Reyonu (15 li)

15 adet zeytin tepsisinden oluşan salatabar reyonudur.Salatabar

How should olives be stored.
Rich food with culture There are many types of olives in Turkey. These species may originate from genetics (from the seed) or from the differences in olive production stage.

Because of their low salt content, shelf life is short. For short-term uses, such as in olives of this type, olives are usually sold open. However, if it is preserved (brine), the life is extended.
OLIVE STORAGE WAYS
Olives should be washed at most twice. If the olive is salted and the salted is not preferred, the olives can be kept in the water until the salt concentration reaches the desired consistency. Reducing the amount of salt is more beneficial for health. In the next step, add a quarter of a jar of olive jar to the water, add two sweet spoonfuls of salt (not climbing) and corn / sunflower oil to roam on top of the jar. Finally, the lid must be tightly closed to prevent the jar from getting air.
Some olives are sold in brine. The brine is more likely to survive in salt water than the others and should be stored in its own water. The fact that it has been pickled is suitable for longer use, but it is up to the consumer to buy enough olives to finish within 10 days of the recommended week.
In long-term storage techniques these olives may be stored in the lower cabinet or in a cool area of ​​the house, usually because the risk of mold is higher. Bottles should be turned daily to ensure that the oil reaches all olives for about 10 days a week. If longer storage is the case then it should be turned every two weeks after the first 10 days. This is to prevent the formation of mold on the intended olive. After the water is filtered, the olive inside must be constantly contacted with oil.
The use of olive oil causes the black olives to soften easily and cause deterioration in taste, so they should not be used during storage.
TIPS:
The use of lemon and olive oil leads to deterioration in the taste of black olives, and helps to find the natural taste when used with green olives.
If the jar is getting air from the door, the jar can be closed after the jar has a nylon bag in its mouth.
The olives in use should be consumed for a few days in the refrigerator.
Additional materials such as olive oil, pepper flakes, peppermint, thyme or lemon may be used during the presentation.

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