Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old September 24, 2017   #1
clspie
Tomatovillian™
 
clspie's Avatar
 
Join Date: Aug 2007
Location: Erie, PA
Posts: 42
Default 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
clspie is offline   Reply With Quote
Old September 24, 2017   #2
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

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
Worth1 is offline   Reply With Quote
Old September 24, 2017   #3
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Here is something I found you might like.
https://www.google.com/url?sa=t&rct=...-DluL_Vk-k-d9w
Worth1 is offline   Reply With Quote
Old September 24, 2017   #4
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

http://anrcatalog.ucanr.edu/pdf/8267.pdf

Water curing is the first step to remove the bitter compounds. They are finished in a salt brine.
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old October 8, 2017   #5
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

clspie, how are your olives coming along?
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old October 8, 2017   #6
clspie
Tomatovillian™
 
clspie's Avatar
 
Join Date: Aug 2007
Location: Erie, PA
Posts: 42
Default

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.
clspie is offline   Reply With Quote
Old October 8, 2017   #7
coronabarb
Tomatoville® Recipe Keeper
 
coronabarb's Avatar
 
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
Default

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.
__________________
Corona~Barb
Now an Oregon gal
coronabarb is offline   Reply With Quote
Old October 8, 2017   #8
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

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!
imp is offline   Reply With Quote
Old October 11, 2017   #9
clspie
Tomatovillian™
 
clspie's Avatar
 
Join Date: Aug 2007
Location: Erie, PA
Posts: 42
Default

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.


Last edited by clspie; October 12, 2017 at 09:58 AM. Reason: resized pic
clspie is offline   Reply With Quote
Old October 16, 2017   #10
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

That looks so good! What herbs are you adding in your brine?
imp is offline   Reply With Quote
Old October 16, 2017   #11
clspie
Tomatovillian™
 
clspie's Avatar
 
Join Date: Aug 2007
Location: Erie, PA
Posts: 42
Default

Quote:
Originally Posted by imp View Post
That looks so good! What herbs are you adding in your brine?
Thank You
When I change the brine, I think that I'll add fresh lemon and pickling spice.
clspie is offline   Reply With Quote
Old October 16, 2017   #12
imp
Tomatovillian™
 
imp's Avatar
 
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
Default

MMM, lemon in olives? Might be a nice bright note.
imp is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 12:01 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★