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| About the Author Julie Roleystone WA 27th May 2012 9:19pm #UserID: 154 Posts: 1842 View All Julie's Edible Fruit Trees |
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Brendan says... Hi Julie, in the olden days, they just used to put them in a sack bag with a rock (with rope attached), and throw them in the ocean! They'd leave them in the ocean for about 2 to 3 weeks :-) One recipe I have used with some success: 2 kg green/ripe olives, cut slit in one side. Big packet coarse salt or cooking salt. 2 L white vinegar Extra Virgin Olive oil. Soak olives in plain water for 3 weeks, change the water daily. Place olives in 5 litres of water that has ½ kg salt added. Soak for 2 weeks. Wash, then pack in big jar with lots of salt & vinegar. Test after 3 days, they might be ready. Mix up some salt, sugar & vinegar, and dissolve in saucepan on stove. Cool, pour over olives that are packed in jars, and add a glug of EV olive oil. Try some after a week or more. Some olives cure differently too? Another recipe: http://www.sbs.com.au/food/recipe/514/Preserved_olives | About the Author Brendan Mackay, Q 28th May 2012 9:10am #UserID: 1947 Posts: 1722 View All Brendan's Edible Fruit Trees |
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Original Post was last edited: 28th May 2012 9:12am | |
MaryT says... Hi Julie, here's another method from my book of French traditional techniques published by Centre Terre Vivante : "Pick over olives and remove stalks. Pierce each olive and place them in a non-metal colander, adding coarse salt (four tablespoons per two pounds of olives). Then everyday for fifteen days, shake the olives and add a small amount of salt. This procedure will produce a rather blackish and bitter juice. Following this process wash and drain the olives and put them in a jar with olive oil to cover." from Yves Jury and Marie Poscia, Hyeres. | About the Author MaryT Sydney 28th May 2012 6:04pm #UserID: 5412 Posts: 2066 View All MaryT's Edible Fruit Trees |
Brendan says... Hi Julie & MaryT, factories use Lye (casutic soda/sodium hydroxide) to cure olives! I was never game to try it, but found this http://honest-food.net/2010/10/26/curing-olives-dont-be-afraid-to-lye/ Just have to carful. | About the Author Brendan Mackay, Q 29th May 2012 8:58am #UserID: 1947 Posts: 1722 View All Brendan's Edible Fruit Trees |
MaryT says... Thanks, Brendan, for the warning of lye in factory cured olives. Lye is actually not so scary to me because it is used in Chinese cooking and used to be available in Chinese grocery shop ( I have not looked lately). The traditional noodle that accompanies wontons have lye in its manufacture, but you can seldom get that noodle in restaurants these days. I love it. | About the Author MaryT Sydney 29th May 2012 9:41am #UserID: 5412 Posts: 2066 View All MaryT's Edible Fruit Trees |
| About the Author snottiegobble Bunbury/Busso 29th May 2012 12:38pm #UserID: 3468 Posts: 1458 View All snottiegobble's Edible Fruit Trees |
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| About the Author MaryT Sydney 29th May 2012 5:03pm #UserID: 5412 Posts: 2066 View All MaryT's Edible Fruit Trees |
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Julie says... From what I know sg, the caustic soda is well and truly washed out of the olives before the next step. I think it removes the bitterness. I don't mind using it if it is removed in the process - friends of mine did their olives like this years ago. I use a dilute solution of caustic soda to sterilise bottles, then rinse really well, when I freeze milk or orange juice. Rats! Just read Brendan's link, and it only applies to green olives. I want recipes for black olives. | About the Author Julie Roleystone WA 29th May 2012 8:42pm #UserID: 154 Posts: 1842 View All Julie's Edible Fruit Trees |
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Original Post was last edited: 29th May 2012 8:48pm | |
| About the Author Julie Roleystone WA 6th June 2012 9:16pm #UserID: 154 Posts: 1842 View All Julie's Edible Fruit Trees |
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Jantina says... The black cockies await the ripening of our olives with beaks and claws at the ready and take the lot in a couple of days if not netted (we have about a hundred trees). I love those cockies though, they come through in huge flocks and sound just like excited schoolchildren on an excursion to the beach! By the way, the soaking and changing of the water takes the bitterness out of the olives, that's how I do them (if I can beat the cockies to some). | About the Author Jantina Mt Gambier 8th June 2012 9:14am #UserID: 1351 Posts: 1272 View All Jantina's Edible Fruit Trees |
Julie says... Thanks Jantina. I rarely get black cockies here (they prefer the nearby orchards!) but do get lots of 28's. They are already munching my oranges, which aren't quite ripe yet. I know I will lose 70%-80% of them. I'll net the tree next year, as it is probably still small enough. Or can I prune it to keep it small? | About the Author Julie Roleystone WA 8th June 2012 8:01pm #UserID: 154 Posts: 1842 View All Julie's Edible Fruit Trees |
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Original Post was last edited: 8th June 2012 8:02pm | |
Robauz says... I strongly recommend using an authoritive souce such as this one from the uni of california. https://anrcatalog.ucanr.edu/pdf/8267.pdf You'll find it on a search for Olives safe methods for home pickling I'm alarmed at the number of recipes that don't have the inclusion of an acid in the preservation process. I use the water cured method, which is easy, but requires daily changes of fresh water before the final brining for a month or so. | About the Author Robauz LYNEHAM 20th May 2018 12:32am #UserID: 18474 Posts: 1 View All Robauz's Edible Fruit Trees |
| About the Author Markmelb MOUNT WAVERLEY,3149,VIC 20th May 2018 2:10pm #UserID: 7785 Posts: 1192 View All Markmelb's Edible Fruit Trees |
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