Fermenting Green Olives
I got gifted 1/2 gallon of green olives.
I am water curing them in the refrigerator, for now. I want to brine cure them, after some of the bitterness is gone. If anyone can give advise I would love some. Also, is there anything I can do with the bitter water that I pour off? Thank You |
I have never in my life ever heard of water curing anything much less an olive.
Sounds like a recipe for rot to me and would not do it. Well maybe in the refrigerator. As for the brine cure from an old Sicilian lady you take a fresh egg and use enough salt in the water to float the egg. I am sure there are better ways to determine the amount of salt than this but that is how they did it in the old country. Why a fresh egg? An old egg has more of an air pocket in it and will float sooner for a given amount of salt. As for the water no I have no idea what your would use it for. Worth |
Here is something I found you might like.
[url]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=22&cad=rja&uact=8&ved=0ahUKEwj7-qXmvL7WAhVCwVQKHcwZATEQFgifATAV&url=https%3A%2F%2Fanrcatalog.ucanr.edu%2Fpdf%2F8267.pdf&usg=AFQjCNFQ7fIAqZV85DVT-DluL_Vk-k-d9w[/url] |
[url]http://anrcatalog.ucanr.edu/pdf/8267.pdf[/url]
Water curing is the first step to remove the bitter compounds. They are finished in a salt brine. |
clspie, how are your olives coming along?
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Still water curing them in the refrigerator. I have been changing the water daily, to get rid of some of the bitterness. In a few days I will begin to ferment them, similar to fermenting sauerkraut, but maybe changing the brine a couple of times to further reduce the bitterness. I'll be lucky to have them done by Christmas. Thank you for taking an interest. I'll post progress as things move along.
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I lived most of my life in So California where there are olive trees everywhere. I knew people who cured olives but I never wanted to try it myself.
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I like the way olive trees look, as well as eating ripe olives, LOL. I am impressed by you curing your olives, please do post more about it as you go, I'd enjoy reading about what you are doing!
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After water curing in the refrigerator, changing the water daily(for 20 days), today I brined the olives. I used one tablespoon of salt to each cup water (needed 3 cups of brine). They will stay in this brine 12 days. Next step will be changing the brine and adding spices then waiting 5-6 weeks and hopefully they will have taste that's not too bitter.
[IMG]http://www.tomatoville.com/picture.php?albumid=413&pictureid=2774[/IMG] |
That looks so good! What herbs are you adding in your brine?
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[QUOTE=imp;668189]That looks so good! What herbs are you adding in your brine?[/QUOTE]
Thank You When I change the brine, I think that I'll add fresh lemon and pickling spice. |
MMM, lemon in olives? Might be a nice bright note.
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