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Old September 24, 2017   #1
clspie
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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
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Old September 24, 2017   #2
Worth1
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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.
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Old September 24, 2017   #3
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Here is something I found you might like.
https://www.google.com/url?sa=t&rct=...-DluL_Vk-k-d9w
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Old September 24, 2017   #4
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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.
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Old October 8, 2017   #5
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clspie, how are your olives coming along?
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Old October 8, 2017   #6
clspie
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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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Old October 8, 2017   #7
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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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Old October 8, 2017   #8
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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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Old October 11, 2017   #9
clspie
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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.


Last edited by clspie; October 12, 2017 at 10:58 AM. Reason: resized pic
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Old 4 Weeks Ago   #10
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That looks so good! What herbs are you adding in your brine?
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Old 4 Weeks Ago   #11
clspie
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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.
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Old 4 Weeks Ago   #12
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MMM, lemon in olives? Might be a nice bright note.
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