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Get Fermentation Smart: A Glossary of Important Terms

Posted by Olive My Pickle on

Get Fermentation Smart: A Glossary of Important Terms

This is an ever growing list of common terms, words and ideas having to do with fermentation, probiotics and microbiome health. Antibiotics – Antiseptics, sterilizers and medications that eradicate microbial life within an environment. Bacteria – Bacteria are a type of microbe, there are good bacteria called probiotics that confer health benefits to its host. There are bad bacteria that harm health, examples are E.Coli and Salmonella. CFUs/ Colony Forming Units – In microbiology, CFU is the unit of measure for reporting bacterial counts. Fermentation – The metabolic transformation of foods via the actions of microbial organisms. Fermento – A...

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Why Eating Prebiotics and Probiotics Are Necessary for Gut Health (And is Easier Than You Think)

Posted by Olive My Pickle on

Why Eating Prebiotics and Probiotics Are Necessary for Gut Health (And is Easier Than You Think)

“Pre” and “Pro?” No, it’s not a typo! As you embark on a probiotic lifestyle, it’s equally important to incorporate prebiotics into your diet. Probiotics are live microorganisms that when consumed in the right amounts confer a health benefit to the host. Lactobacillus cultures are the most common probiotic found in fermented vegetables. A growing body of scientific research is documenting the diverse ways that probiotics can contribute to human health. “Prebiotic” was originally defined as a “non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria...

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Probiotics in Our Pickles: Microbiology-Lab Verified

Posted by Olive My Pickle on

Probiotics in Our Pickles: Microbiology-Lab Verified

Although lacto-fermentation reliably creates lactobacillus bacteria, which you can learn about in our article The 3 Phases that Create Probiotics During Lacto-Fermentation at Olive My Pickle we’ve taken the step to verify our products with a third party microbiology lab that specializes in food testing. OUR PROBIOTIC COUNTS The specific test we ordered was to count the CFUs—colony forming units—of lactic acid bacteria (or lactobacillus) in our fermented vegetable products. Our pickles were verified to contain between 1.2 and 1.4 Billion CFUs (Colony Forming Units--the standard unit used to estimate the number of viable bacteria cells in a sample per...

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9 Amazing Attributes of Olive Trees that will Humble and Inspire You

Posted by Charlotte Tzabari on

9 Amazing Attributes of Olive Trees that will Humble and Inspire You

We love the delicious flavor and appreciate the many health benefits of olives. The majestic and beautiful trees that grow the hard, bitter fruit that become fermented olives have so many positive attributes: 1. LONGEVITY – Olive trees can live for thousands of years. There are many trees in the Mediterranean region that are scientifically verified to be as old as 2,000 years. 2. PROLIFIC – The olive tree starts bearing fruit at around 5 years of age. A tree in Croatia that is radiocarbon-dated to be 1,600 years old still produces abundant fruit today. 3. INDESTRUCTIBLE – The root...

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The 4 Fermentation Secrets That Will Make or Break Your Batch of Pickles

Posted by Olive My Pickle on

    A batch of fermented vegetables relies upon four core variables for success. These fermentation process fundamentals must be in place for your ferment to deliver on flavor, texture, composition, and most important, edibility. The Salt: Quality here is absolutely key. Using a higher-end, fine sea salt to make your pickle brine is optimal because it’s less processed and contains a higher mineral count than table salt. Sea salt is also non-iodized, important because iodized salt will inhibit the growth of good bacteria. We’ve found that fancy salts like pink Himalayan sea salt or black Hawaiian lava salts are...

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