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"Debittering" olives is a complex process. In their natural state, olive fruits are rich in a compound called phenol, which is unacceptable. If olive is to be squeezed into oil, its phenolic substances are not important. Most of them just need to be pressed to produce meat (just wait for the oil to be squeezed). However, edible olives must remove phenolics from them before they are eaten. At present, the main way to "debitter" olives is to soak them in water, or brine, or brine, and then soak them in sodium hydroxide solution. Later, it was found that tiny resin beads could be used to accomplish this task. Ion exchange resin is a high porosity polystyrene resin, which adds additional chemical groups to capture different kinds of molecules. There are many kinds of ion exchange resins on the market, usually in the form of hollow beads. These beads have larger surface areas than their volumes, maximizing the number of polymers available for reactions. Beads ar...