Seville-style vs Greek-style olives: what's the difference
Both methods remove the natural bitterness of olives, but in different ways. The Seville style relies on lye and a fairly quick fermentation, the Greek style only on brine and time.
| 🫒 Spanish-style green olives | 🫒 Greek-style black olives | |
|---|---|---|
| Fruit | Green, before colouring: Manzanilla, Hojiblanca, Gordal | Greenish-yellow or ripe: Konservolia, Kalamon |
| How bitterness is removed | 1.3–3.5 % lye solution, then rinsing with water | No lye: bitterness slowly passes into the brine |
| Fermentation | Lactic, ~5–10 % salt brine, usually up to 3–4 months | Yeasts and lactic bacteria, 6–14 % brine, 6–9 months |
| IOC limits for the finished olives | Salt from 5 %, pH up to 4.0 | Salt from 6 %, pH up to 4.3 |
| Taste and phenols | Not bitter, tangy and salty; lye lowers phenols | Gently bitter; phenols best preserved |
Which to choose
Seville-style olives are ready in a few weeks or months: lye removes the bitterness completely, the flavour is even and the flesh firm, ideal for stuffing and nibbling with a glass. Natural Greek-style olives ferment for up to 9 months without lye and keep their bitterness, a rich aroma and more phenols. They are the choice for salads, tapenade and anyone who values a natural product.
Sources
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