Brineless, low-acid packaged olives

Abstract

The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

What is claimed is: 
     
         1 . A packaged olive preparation comprising a plurality of olives or olive segments contained within a sealed container, wherein:
 (i) the pH of the olives or olive segments is greater than pH 4.6 and less than about pH 8.5,   (ii) the packaged olive preparation is substantially free of liquid, and   (iii) the packaged olive preparation is treated by a retort process.   
     
     
         2 . The preparation of  claim 1 , wherein the oxygen concentration inside of the sealed container is not more than about 0.5%, or not more than about 0.1%. 
     
     
         3 . The preparation of  claim 1 , wherein the retort process is a retort sterilization. 
     
     
         4 . The preparation of  claim 1 , wherein the sealed container provides an oxygen ingress barrier. 
     
     
         5 . The preparation of  claim 1 , wherein the preparation has a shelf life of either at least 12 months, at least 14 months, at least 16 months, at least 18 months, at least 20 months, or at least 24 months. 
     
     
         6 . The preparation of  claim 1 , wherein the olive preparation further comprises an oil coating on the surface of the olives or olive segments. 
     
     
         7 . The preparation of  claim 1 , wherein the olives are pitted. 
     
     
         8 . The preparation of  claim 1 , wherein the olives are unpitted. 
     
     
         9 . The preparation of  claim 1 , wherein the olives or olive segments are selected from black-ripe olives or olive segments, and California style green-ripe olives or olive segments. 
     
     
         10 . The preparation of  claim 1 , wherein the preparation further comprises one or more additional non-olive food item. 
     
     
         11 . The preparation of  claim 1 , wherein the olives or olive segments further comprise an infused flavoring. 
     
     
         12 . The preparation of  claim 1 , wherein the olives are stuffed. 
     
     
         13 . A method for producing a substantially liquid-free olive preparation, the method comprising:
 (a) providing:
 (i) a plurality of olives, and 
 (ii) a container substantially impervious to oxygen when sealed; 
   (b) treating said olives with an alkali, thereby producing olives whose flesh is alkaline;   (c) reducing the alkalinity of said olive flesh, thereby producing low-acid olives having a pH greater than pH 4.6 and less than about pH 8.5;   (d) packaging said low-acid olives in the absence of any free liquid, where the packaging comprises:
 (i) distributing said low-acid olives into said container, and 
 (ii) sealing said container; and 
   (e) heat treating the sealed container.   
     
     
         14 . The method of  claim 13 , wherein treating with an alkali is followed by steps (A) reducing the pH of said alkaline olives to within a range of about pH 8.6 to pH 8.9; and (B) blackening said olives by treating with an oxidizing agent. 
     
     
         15 . The method of  claim 13 , wherein heat treating comprises retort processing. 
     
     
         16 . The method of  claim 13 , wherein heat treating comprises retort sterilization. 
     
     
         17 . The method of  claim 13 , wherein sealing said container comprises sealing in a reduced oxygen environment. 
     
     
         18 . The method of  claim 13 , wherein sealing said container comprises sealing under vacuum and flushing with nitrogen. 
     
     
         19 . A method for producing stuffed olives, the method comprising:
 (a) providing:
 (i) olives with a pit cavity formed by removal of a pit; 
 (ii) a flavored paste comprising (A) sodium-alginate; and (B) at least one component selected from the group consisting of jicama puree, quinoa flour, teff flour, amaranth flour, and any combinations thereof; 
   (b) injecting the olive pit cavity with a quantity of the flavored stuffing paste to produce an injected olive,   (c) exposing the injected olive to a solution comprising calcium chloride in a concentration of about 3% to 10%; and   (d) exposing the injected olive to a brine solution having a pH of between about 5.0 and 7.5, the brine solution further comprising calcium chloride in a concentration of about 0.25% to 0.75%, thereby producing stuffed olives.   
     
     
         20 . The method of  claim 19 , wherein the stuffed olives are low-acid stuffed olives, the brine solution has a pH of between about 5.0 and 7.5, and the stuffed olives having a pH greater than pH 4.6 and less than about pH 8.5. 
     
     
         21 . The method of  claim 19 , further comprising:
 (e) distributing said low-acid stuffed olives into a container;   (f) sealing said container; and   (g) heat treating the sealed container.