but this results in a different kind of fermentation Nutrients for the microbes in the brine diffuse very slowly from the flesh through the waxy cuticle, and the intact phenolic materials inhibit microbial growth So the temperature is kept low (55–64ºF/13– 18ºC), and yeasts rather than lactic acid bacteria dominate in a slow alcoholic fermentation that takes as long as a year This method is usually applied to black ripe olives (Greek, Italian Gaeta, French Niỗoise) They turn out more bitter and less tart than the pretreated kinds (an acidity of 0.30.5% rather than 1%), and have a distinctively winey, fruity aroma Unfermented ripe black olives are an invention of the California canning industry They’re made from unripe green olives, which may undergo an incidental and partial fermentation while being stored in brine before processing But their unique character is determined by repeated brief lye treatments to leach out and break down oleuropein, and the addition of an iron solution and dissolved oxygen to react with phenolic compounds and turn the skin black Olives so treated are then packed in a light 3% brine, canned, and sterilized They have a bland, cooked flavor and often some residual alkalinity, which gives them a slippery quality Unusual Fermentations: Poi, Citron, Preserved Lemons Poi is a Hawaiian preparation of taro root (p 306) The starchy taro is cooked, mashed, thinned with water, and then allowed to stand for one to three days Lactic acid bacteria sour it, and produce some volatile acids as well (vinegary acetic, cheesy propionic) In longer fermentations, yeasts and Geotrichum molds also grow and contribute fruity and mushroomy notes Citron peel, candied from a relative of the lemon, owes its traditionally complex flavor to fermentation Originally the citron fruits ... well (vinegary acetic, cheesy propionic) In longer fermentations, yeasts and Geotrichum molds also grow and contribute fruity and mushroomy notes Citron peel, candied from a relative of the lemon, owes its traditionally complex flavor...to leach out and break down oleuropein, and the addition of an iron solution and dissolved oxygen to react with phenolic compounds and turn the skin black Olives so treated are then packed in a light 3% brine, canned, and. .. Hawaiian preparation of taro root (p 306) The starchy taro is cooked, mashed, thinned with water, and then allowed to stand for one to three days Lactic acid bacteria sour it, and produce some