The national pickle of Palestine is olives. The method of preparation alongside the intensive care given to the hand picking and sorting is unique factors affecting the quality of the pickled olives. The olives are had picked and sorted based on the size weeks before the fruits are mature and ready for harvesting for oil extraction. The olives are still premature and have very strong tart taste which is mellowed when salt, lemon and chili peppers are added during the picking process. The fresh olives are picked and washed then smashed/cracked then placed in big container with brine for about a week. Afterwards, the brine is dumped and new brine is added, this process the traditional way of reaching the “just right” level of tartness, sourness, and acidity which gives the Palestinian pickled olives their unique exclusive taste profile.
