Fresh Olives [General]
2007 Oct 4
Indeed, they are for making your own. It's a fun science project that can give exciting(!) and very decent results - though a friend of mine had a salty disaster...but if you enjoy recipes that begin "Take a wooden box, a roll of burlap, and a large pail of salt..." (that's a joke - kind of).
Try it once and you will forever kiss the "ready to buy" olives in the shops.
Here's one site that explains doing the different curing methods:
greekfood.about.com
Try it once and you will forever kiss the "ready to buy" olives in the shops.
Here's one site that explains doing the different curing methods:
greekfood.about.com
2007 Oct 4
AMR to you cure your own olives? Do you have a favourite method - brine cured, salt cured, etc.? I have a few mason jars saved up and am hoping to make a trip to CA Paradis sooner rather than later for a canning kettle. I am planning on pickling things - cukes, beets, etc. Curing olives sound great since I eat soooo many of them.
2007 Oct 4
The method I used was pretty much the one on Wikipedia (under "Fermentation") but I soaked the happy little olives in straight H20 for 5 days first (changing the water daily) and didn't use vinegar during the brine stage but, rather, lemon juice & lemon rind. My results were QUITE delicious...though brace yourself during any (early) taste-testing for readiness!
Also on this site is a rather neato list of cultivars to know.
en.wikipedia.org/wiki/Olive
Definitely, this is something I would recommend any olive-lover try. You gain (I think) more of an appreciation for the different tastes and, of course, the whole process...and you may never want to buy ready-to-eat olives again.
I'm a bit suspicious of people that don't like olives. What's WRONG with them? :)
Also on this site is a rather neato list of cultivars to know.
en.wikipedia.org/wiki/Olive
Definitely, this is something I would recommend any olive-lover try. You gain (I think) more of an appreciation for the different tastes and, of course, the whole process...and you may never want to buy ready-to-eat olives again.
I'm a bit suspicious of people that don't like olives. What's WRONG with them? :)
2007 Oct 5
I just finished reading the book 'Keeping Food Fresh: Old world techniques and recipes' by the Gardeners and Farmers of Terre Vivante.
In it there are two recipes for preserving olives. The first is for black olives and involves simply canning them in an airtight jar from December until March. Afterward season with herbs, salt and pepper and sprinkle with Olive oil. This is apparently a traditional Provence method.
The second seems less risky in terms of spoilage IMHO. Olives, green or black and pitted, coarse salt (four TBSP per two pounds of olives). Place olives in non metal collandar with salt and shake olives every day for fifteen days, adding a little bit of salt each day. This procedure will produce a rather blackish and bitter juice. Following this process, wash and drain the olives, and put them in a jar with olive oil to cover.
As an aside, this book is really interesting and covers many techniques I'd never heard of. I borrowed it from the library, but am putting it on my Lee Valley wish list.
In it there are two recipes for preserving olives. The first is for black olives and involves simply canning them in an airtight jar from December until March. Afterward season with herbs, salt and pepper and sprinkle with Olive oil. This is apparently a traditional Provence method.
The second seems less risky in terms of spoilage IMHO. Olives, green or black and pitted, coarse salt (four TBSP per two pounds of olives). Place olives in non metal collandar with salt and shake olives every day for fifteen days, adding a little bit of salt each day. This procedure will produce a rather blackish and bitter juice. Following this process, wash and drain the olives, and put them in a jar with olive oil to cover.
As an aside, this book is really interesting and covers many techniques I'd never heard of. I borrowed it from the library, but am putting it on my Lee Valley wish list.
2007 Oct 5
To AMR: *raises a guilty hand*
I'm one of those people that doesn't like olives. How I wish that I did, and I've really, really tried, but I've miserably failed. I can't even eat olive oil unless it's in small quantities or "light tasting".
I still remember with great distaste my first olive ever, and it's very likely my earliest memory. It was my - I believe - second birthday, and thinking it was a green grape, I popped it into my mouth. The party ended very quickly after I proceeded to... errr... regurgitate the contents of my stomach all over the birthday cake.
I'm one of those people that doesn't like olives. How I wish that I did, and I've really, really tried, but I've miserably failed. I can't even eat olive oil unless it's in small quantities or "light tasting".
I still remember with great distaste my first olive ever, and it's very likely my earliest memory. It was my - I believe - second birthday, and thinking it was a green grape, I popped it into my mouth. The party ended very quickly after I proceeded to... errr... regurgitate the contents of my stomach all over the birthday cake.
2007 Oct 6
Bwa, ha, ha! That's hilarious! Even better than my story.
A few years ago I was at a church function with my son (then about 2) and they had a big spread out with all sorts of finger foods including bowls of olives. And he loved them even then and was just tearing into them. One of the other little girls (about 3) saw this and came up to me and said "He likes those?". "Yes, he loves them" I replied. So with his example she grabbed one herself and popped it into her mouth - the face slowly went sour and after a few seconds she started gagging. With hand over mouth she bolted to the washroom :-)
A few years ago I was at a church function with my son (then about 2) and they had a big spread out with all sorts of finger foods including bowls of olives. And he loved them even then and was just tearing into them. One of the other little girls (about 3) saw this and came up to me and said "He likes those?". "Yes, he loves them" I replied. So with his example she grabbed one herself and popped it into her mouth - the face slowly went sour and after a few seconds she started gagging. With hand over mouth she bolted to the washroom :-)
2007 Oct 6
Vorpal ~ Your little friends from that party still all have a strong aversion to birthday cakes. Hmm. I wonder why.
And my sympathies to you. I had a similar experience that involved headcheese.
If you're interested, I think La Bottega in the market has a support group for people like you (Wednesday evenings in the olive oil aisle). Yes, there's hand-holding. :)
Zymurgist ~ your son could lead the group!
And my sympathies to you. I had a similar experience that involved headcheese.
If you're interested, I think La Bottega in the market has a support group for people like you (Wednesday evenings in the olive oil aisle). Yes, there's hand-holding. :)
Zymurgist ~ your son could lead the group!
2007 Oct 17
the New York Times Dining & Food section today has a good article on curing your own olives and includes a couple recipes.
www.nytimes.com
you may have to register to read the article, but registration is free.
www.nytimes.com
you may have to register to read the article, but registration is free.
Tiana