Anyone ever cure their own olives?

[lafsalot]

Just got a small crate of fresh olives and was wondering if someone might have a recipe to share ~ Cathy

[Dandelion Girl]

I never have done this, but this is from a post a long time ago. I'm not sure who posted this. I think RawPriestess posted a recipe for olives, but I don't think this one is hers. Maybe someone else will know for sure whose it is.

Pam


The Olive Recipe
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Olives should be picked when dark and ripe, but not over-ripe, as they bruise easily. Wash and slash each olive deeply on each side with a knife and place in large, non-metal containers. Pour a solution of salty water (4 tablespoons (1/4 cup) of pickling salt to 1 quart of water) over olives. Leave the olives uncovered and in a cool place.

Stir a little each day. Change the brine each week. Sample after the third week, and continue the process if olives are still bitter.

When they are no longer bitter, rinse the olives well. Fill screw-top quart jars 2/3 full of olives. Prepare a mixture of vinegar and spices: 1 pint water, 1 pint vinegar, 1 tablespoon of salt, ½ teaspoon oregano, 2 small lemon wedges, and 1 clove of garlic, and pour over olives.

Top with a ½ inch layer of olive oil and screw lid tightly. Invert the jar for a week. Store right-side up in a cool place. Olives will keep for several years.

I did mine last year with Celtic (the coarse stuff because I hear the fine ground stuff is heated). Actually, my mother in law sort of did them for me if I really tell the truth . I remember also putting bay leaf in there, and we put chili peppers on the green ones .

A note on the olives, the black ones are truly ripe, the green ones are black ones picked early. Sort of like peppers, where there's really no such thing as a green pepper, it is just an unripe red, yellow, orange pepper, picked early at the green stage. I did both, the black ones turned out way better than the green. I bought the olives easily at this time of year at a large supermarket in an Italian area of town, I'm sure if you have any greek markets they could also be had there, probably more cheaply than at a specialty foods retailer.

The only salt you don't want to use is grocery store table salt, it has additives in it that can ruin the batch (as it also ruins pickling, hence the pickling salt being recommended).

The olives came out nice and firm, real olivey taste.

[lafsalot]

I have never cured olives before, so really appreciate your the response/recipe. Thanks a million! ~ Cathy

[Dandelion Girl]

You're welcome. I hope they come out great.

Pam

[beppa66]

I'd like to apply as the offical taste tester if the position hasn't been filled yet. ( :

[lafsalot]

You're welcome. I hope they come out great.

Pam

I'll let you know how they come out in a couple of weeks. Thanks again ~ Cathy

[Holli]

Where did you get a crate of fresh olives?? And where can you get pickling salt?

[beppa66]

PS. I have to say it..."I didn't even know they were sick!?!"
Ok, sorry. (bows head in shame)

[lafsalot]

Where did you get a crate of fresh olives?? And where can you get pickling salt?

They are in season now, and have found them at my local farmer's market and at a little neighborhood Italian market.

I will be using sea salt.

Beppa - won't know if I have actually "cured" or "killed" them until after I taste the end result;) :D

Cathy

[exurb]

That's ME!

I get them at Italian markets. I would ask the grocer also for advice in case he knows, or if there are any older Italian nonna types looking at the olives when you're there...;)

I was told to slit each olive or crush them, so you have a way for the brine to get in and out with the bitter components.

You know when they're done by tasting. Don't skimp on the salt in the brine, and keep changing it out weekly or so.

lafs, did you get green or black? Just curious how much you paid and for how many?

[lafsalot]

That's ME!

I get them at Italian markets. I would ask the grocer also for advice in case he knows, or if there are any older Italian nonna types looking at the olives when you're there...;)

I was told to slit each olive or crush them, so you have a way for the brine to get in and out with the bitter components.

You know when they're done by tasting. Don't skimp on the salt in the brine, and keep changing it out weekly or so.

lafs, did you get green or black? Just curious how much you paid and for how many?

I got the California green ones. They're cheaper by the crate (don't recall what I paid for them) but can be bought by the pound for $1.49 - $1.69 a lb. ~ Cathy

[exurb]

cool, I didn't know they had California ones! Are they large/what are they like? I love green olives with generous chili pepper.

BTW, you can make an oil based marinade for them after curing if you like to make them a little tastier!

[lafsalot]

cool, I didn't know they had California ones! Are they large/what are they like? I love green olives with generous chili pepper.

BTW, you can make an oil based marinade for them after curing if you like to make them a little tastier!

Yep, they're large. Oil based mainade?! Know of any? ~ Cathy