Does anyone know how to prepare raw olives so that they are edible like the ones you buy from the deli or in tins and jars in the shops? Thanks in advance :0)
2006-10-14 10:41:44 · 8 answers · asked by gremlin_trees 1 in Food & Drink ➔ Cooking & Recipes
My partners' parents have a house in Italy, which is empty during the winter (which is when olives are ready). The neighbour harvested olives from their tree, and I think that she said she soaked them for a few weeks in brine, and then boiled them for two hours in some stock, and then put them in a jar with some flavourings, eg, lemons/herbs/chillies, with in a brine, or olive oil base, and left them for a few more weeks. I don't think that it's a rapid process...
2006-10-14 10:49:34 · answer #1 · answered by nigel h 2 · 0⤊ 0⤋
Pick and wash olives. Soak in clear water for 3 days changing water everyday. Then make brine. 1 cup salt to 10 cups water. To see if the brine is correct and has enough salt test it with an egg. Take a fresh egg with shell and all and drop into brine if it floats you have perfect brine if it sinks add more salt. Leave olives in a sterilised jar with well fitted lid and fill with brine. Leave for 3-6 months. After wash olives and put in a jar with oil.
2006-10-15 11:27:04 · answer #2 · answered by daisy 1 · 0⤊ 0⤋
you shouldnt pick your olives until october or november when they are at their plumpest and juciest.wash your olives well then dry them.you can either remove the stone or leave it in.put your olives in a jar that has a tight fitting lid.Cover with first pressing olive oil (Virgin),you can add in some fresh chopped or dried herbs e.g. rosemary,herbes de provence and a couple of peeled cloves of garlic and some sea salt.cover with the tight lid and leave them sit for 24 hours.spoon them out as you want them and enjoy the flavours.dont put them in the fridge as the olive oil will solidify and you wont get the full flavours.dont worry the wont go off.they will last for a few weeks in the olive oil.
2006-10-14 18:01:01 · answer #3 · answered by Anonymous · 0⤊ 0⤋
1. 3 gals. clean green olives to 3 gals. water
2. 3 tabls. lye to 1 gal. of water.
3 After 24 hours dump water and rinse once a day for 7 days.
4. After 7 days dump all water out.
Curing olives.
1. 3 gals. of water per 3 gals. olives.
2. 4 cups of salt.
3. 6 cups white vinegar.
4. Garlic to taste - peeled and halved.
5. sprinkle oregano to cover top.
6. Let set for 3 days.
7. Bottle olives in own brine and place bottles in refrigerator. If you do not want them bottled, leave them in crock or bucket.
2006-10-14 17:56:28 · answer #4 · answered by alcottplace 1 · 0⤊ 0⤋
Hi Gremlin!
I live in the desert in California. We have black olive trees. I pickl them and cure them. I put them in a bowl and salt them. let them sit in the sun and repeat this for about a week. until they start to wrinkle. THen i put Olive oil garlic and other spices and seal them in a jar. eat as you like.
I am married to an italian, and they love a special taste to their olives. but this is how I do them. Good Luck!
2006-10-14 18:11:35 · answer #5 · answered by -------- 7 · 1⤊ 0⤋
yes
you dig a hole of about 2 meters and plant an olive tree ,inabout 8 years you will get your first home grown raw olive ,but you must live in the sub tropics ,like spain or portugal,or southern california.
then you pickle them in vinagar for a year
2006-10-14 17:48:51 · answer #6 · answered by Anonymous · 0⤊ 0⤋
I dont know but when you find out send me some of those great olives and the recipe...please!!! Just kidding! I LOVE OLIVES!!!
2006-10-14 22:16:19 · answer #7 · answered by crystal lee 5 · 0⤊ 0⤋
This website gives you all the info you need to prepare your home-grown olives...good luck!
http://homecooking.about.com/library/weekly/blbrining.htm
2006-10-14 17:47:07 · answer #8 · answered by crazylilwhitewoman 3 · 1⤊ 0⤋