How do you make the olives that you eat from the raw item?

Answer 1

Preserving Olives

For black olives, prick olives (You can do this by getting a cork and sticking pins in it so it looks like a porcupine, then use a stabbing motion to prick the olives. The idea is to get pin pricks in the skin of the black olives, so this method works well.)

For green olives, crack these olives with a mallet (you don’t want to smash them, so don’t hit too hard, but you do want to crack the skins a bit so the bitterness can leach out).

Ingredients

2 kg black olives, pricked 2 or 3 places with needle or pin

filtered or bottled water

200 grams salt

1 bay leaf
2 sprigs fennel

24 coriander seeds

half an orange, rind orange, pealed into strips


Directions

Place olives in a large cask or jar and cover them with water. Allow them to soak for 10 days, changing the water every day
Use filtered water to avoid the chlorine in tap water, you can achieve the same result by letting your tap water stand for a day in sunlight, which will kill the chlorine.

Place the drained olives in a saucepan with the 2 liters of water, ensuring they are covered. Add the remaining ingredients. Bring this brine solution to boil and boil for 15 minutes. Allow to cool.

Drain the olives, saving the brine, and put them in sterilized preserving jars. Cover the olives with the cold brine solution you have earlier saved, allowing a headspace of 2 -3 cm. Process using the hot water bath processor. Bring to boiling and then process for 45 minutes.

Answer 2

They don't make them. They are raw and usually preserved in oil or salted water.

Some come with no pips and a bit of orange stuff shoved inside, I can't remember what it is but it's on the tip of my tongue (quite literally, I'm eating one right now).

Answer 3

remove the stone and marinate the olive in various spices and pickles to preserve it and add flavour

http://www.abc.net.au/perth/stories/s859811.htm

cocktail olives are often stuffed with red pimentos and stored in brine (salt water) but you can have jalepino stuffed olives for drinks too.

Answer 4

I think they take out the seed, add the red thing, then soak in flavored juice, like they do with pickles...the back of the jar probably has the ingredients

Answer 5

pick it off the tree, take out the stone and put it either in brine or whatever you plan on keeping it in. voila.

also you can eat them raw off the trees.

Answer 6

You put them in salty water and change the water every week for a month or so. You can add herbs to the water.

Answer 7

i didnt think you made olives i thought you had to grow them.

Answer 8

YOU CURE THEM IN A LIME SOLUTION,(NOT THE FRUIT) FOR AWHILE. I USED TO HAVE THE RECIPIE I GOT FROM A SUNSET MAGAZINE, MAYBE YOU CAN ASK THEM. GOOD LUCK.

Answer 9

Huh?

Answer 10

here is a site with a recipe:
http://www.abc.net.au/wa/stories/s1371581.htm