We recently had a question by one of our members as to whether the olives were raw or had been cooked. This member was embarking on a raw food regime and was happy to hear the response that they were not cooked or heated at all.
This is what the Peacocks had to say: "Our olives have been processed in 20% brine, for several months: some describe this process as "fermenting", others as "debittering", but I think of it more as a "pickling" process. Basically, after they have been picked, we sort them out (discarding the tiny, bird-pecked, blemished, soft ones), we wash them and then put them in brine. They are then stored at a uniform temperature, and we check the salinity and Ph of the solution at regular intervals.
At no stage of the process do we cook the fruit. ... reminded me of an elderly Spanish gentleman who bought some of our raw table olives a couple of years ago. He said that he boiled his fruit prior to putting them in brine, and was able to eat them a lot sooner than using our method! So, it is evidently done in other parts of the world."
So the olives we keep in stock at FIG are not only extremely scrumptious but entirely suitable for a raw food diet. That's important information for many of our members.
In stock now, along with some beautiful honey, which is also raw and cold extracted...