Shopping Cart

Blog

How Do You Measure the Probiotics in the Pickles?

Posted by Charlotte Tzabari on

How Do You Measure the Probiotics in the Pickles?

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...

Read more →


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...

Read more →


Why Did My Pickle Batch Fail? Four Things That Will Make or Break Your Ferment

Posted by Charlotte Tzabari 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...

Read more →