摘要：In the classical fermentation method, it was aimed to determine the optimum salt and acid concentration according to olive hypes. In the other method applied to shortened fermentation time with the salt and acid concentration, also the effect of lye treatment on the physical and organoleptic properties of olives were investigated. As material, Memecik and Uslu black olives were selected. In the first method, 6, 8 and 10% were used as the initial salt concentration, in the second method, 1 and 2% lye as 8 hours; 6 and 8% initial salt concentration were applied. The salt concentration was increased to 10% in the former and 7% in the latter. The acid concentration was adjusted to 1% with lactic acid. As a result, in the first method, olives which have 8% as initial salt concentration and 1% lactic acid, in the second methods, treated with 2% lye during 8 hours, have 6% initial salt concentrations and 1% lactic acid were preferred.
