Curing Olives

In article <[email hidden]>,

Quoted message said:

Have any of you cured olives? If so, do you have any favorite recipes
for the process? Is there a danger of some kind in attempting this?
Somehow, I kind of remember caution being used.

Thanks!
Myrl Jeffcoat
http://www.myrljeffcoat.com

My mom used to do it.
I'll have to see if I can find her recipe.

It involved a lye soak. That's all I can remember about it except that
they were delicious after being canned. :-)

Good luck finding lye tho'. Many places have taken it off the market as
it's used to make Crystal Methamphetamine. :-(

Soap makers nation wide are angry about that.

Fortunately, you can make lye from ashes.

The soap makers just had to go back one step. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have any of you cured olives?

I find a little chicken soup and some bed rest will cure just about
anything. I hope you can cure your olives. Get well soon.

Omelet said:

My mom used to do it.
I'll have to see if I can find her recipe.

It involved a lye soak. That's all I can remember about it except that
they were delicious after being canned. :-)

I found the following two recipes out on the net, and they don't
involve Lye. I'll try one or both of them out, and let you know the
outcome.

I think it was the Lye, that made me think that curing olives may be
dangerous, so if I can get around that ingredient, I'm just fine with
that!

Thanks. . .
Myrl Jeffcoat
http://www.myrljeffcoat.com

Greek-Style Ripe Olives

The Author says:
For this recipe, choose olives that are red to dark red. Slash each
olive deeply on one side using a very sharp knife to reduce bruising.
Place olives in a large stoneware, earthenware, glass, or porcelain
container. Make a solution of 4 tablespoons salt dissolved in 1 quart
water, and pour enough over the olives to cover; then weight the
olives with a piece of wood or a plastic bag filled with water so that
all of them are completely submerged. Store in a cool place, changing
the solution once a week for three weeks. If a scum forms on the
surface during that time, disregard it until it is time to change the
brine; then rinse the olives with fresh water before covering with
brine again. The scum is harmless. At the end of three weeks, taste
one of the largest olives. If it is only slightly bitter (these olives
should be left with a bit of a tang), pour off the brine and rinse the
olives. If the olives are too bitter to be put in the marinade,
rebrine and soak for another week; then rinse and marinate. Then
marinate them with the proper amount of liquid to cover in a marinade
made according to these proportions:

Ingredients
1-1/2 cups white wine vinegar
1 tablespoon salt dissolved in 2 cups water
1/2 teaspoon dried oregano
3 lemon wedges
2 cloves garlic
Olive oil

Instructions
Float enough olive oil to form a l/4-inch layer on top of the
marinating olives. The olives will be ready to eat after sitting in
the marinade for just a few days. Store, still in the marinade, in a
cool pantry, or in the refrigerator. If kept too long, the lemon and
vinegar flavors will predominateÑso eat these within a month after
they are ready.

Credits
From: The Feast of the Olive by Maggie Blyth Klein (Aris Books)

------

Salt-Cured Ripe Olives
Instructions
These flavorful, if bitter, shriveled dry-cured olives - sometimes
called oil-cured - will not keep nearly as well as brine-cured olives.
Because of that and the fact that they are so pungent and not to
everybody's liking, you might want to make only a small quantity of
them. Use olives that are black or almost black. Mission olives are
the best because of their high oil content and small size. Extra-large
olives, such as the Sevillano, become soft.

Cover the bottom of a thick cardboard or wooden box with burlap or
cheesecloth. In the box, mix together equal weights of non-iodized
salt and olives. Spread out evenly; then pour a layer of non-iodized
salt over the olives so that nearly all of them are covered, using an
additional pound or so of salt. Place the box outdoors in the shade or
in a basement so any liquid that oozes from it will not stain a floor
or decking. Stir the salt-covered olives well with a wooden spoon once
a week for four weeks, or until the olives are cured. They should be
slightly bitter.

Remove the olives from the salt by hand (unfortunately, I have found
no better method). Dip the olives in a large pot of rapidly boiling
water for a few seconds; then drain in a colander and refresh with
cold tap water. After spreading them out on paper towels, let them dry
for a few hours or overnight. Those olives you wish to eat within a
few days should be coated with fruity olive oil (rub them with your
fingers to distribute the oil), mixed with your favorite herbs, and
kept in the refrigerator in a tightly capped jar. The remainder of the
olives should be mixed at a ratio of two parts olives to one part non-
iodized salt by weight and kept in a cool place or refrigerated. They
do not keep more than a month.

Credits
From: The Feast of the Olive by Maggie Blyth Klein (Aris Books)

In article <[email hidden]>,

Davlo said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Have any of you cured olives?

I find a little chicken soup and some bed rest will cure just about
anything. I hope you can cure your olives. Get well soon.

Smart ass. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Quoted message said:

Omelet omp said:

My mom used to do it.
I'll have to see if I can find her recipe.

It involved a lye soak. That's all I can remember about it except that
they were delicious after being canned. :-)

I found the following two recipes out on the net, and they don't
involve Lye. I'll try one or both of them out, and let you know the
outcome.

I think it was the Lye, that made me think that curing olives may be
dangerous, so if I can get around that ingredient, I'm just fine with
that!

Thanks. . .
Myrl Jeffcoat
http://www.myrljeffcoat.com

Greek-Style Ripe Olives

The Author says:
For this recipe, choose olives that are red to dark red. Slash each
olive deeply on one side using a very sharp knife to reduce bruising.

<snipped>

Recipes saved. :-)

Mom did use a crock but never slashed them.
She rinse/soaked a few times to get all the lye out, then salt canned
them.

I do not remember the specifics tho'.

Looky here:

http://www.sbolive.com/curing.asp

Mom told me that raw olives were toxic and the lye was required to clear
them. I don't know if it's true or not but I know that raw olives are
quite nasty. ;-)

There used to be an olive bush on my walk to school in the 5th and 6th
grades.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Smart ass. ;-)

Couldn't resist a gentle little gibe.

[email hidden] wrote in news:1188363921.813662.169330
@r23g2000prd.googlegroups.com:

Quoted message said:

Have any of you cured olives? If so, do you have any favorite recipes
for the process? Is there a danger of some kind in attempting this?
Somehow, I kind of remember caution being used.

Recipe: Olive Pickling :: Maria Stavropoulos....

as seen on The Food Lovers Guide to Australia

http://www20.sbs.com.au/foodlovers/index.php?seriesID=3&episodeID=1

Ingredients:
2 kg olives (preferably Kalamata or similar), slit and soaked (see steps
1 and 2)

1.25 litres water
3 tablespoons table salt, approximately
600mls white vinegar
4 cloves garlic, chopped
4 teaspoons oregano, dried
1 - 4 small red chillies
12 tablespoons olive oil

Method:
You will need 4 good-sized glass jars, washed and sterilised with
boiling water and one uncooked whole egg in its shell for testing salt
levels in the water.

Slit the olives on both sides - a fine slit at the top of each side will
do. (This will help release their bitter juice). You can also ‘crack’
them by pounding each one enough to split the flesh slightly.

Leave them to soak in salted water, changing the water each day, for a
week.
Wash and drain the olives and place them in the clean glass jars.

Fill a bowl with the water and add the salt. Float an egg in the bowl -
when it is submerged to the point that only a 10c piece-sized circle of
the egg’s surface remains above the water, there is enough salt in the
water.

Add the vinegar. Cover the olives in the jars with the salted water and
vinegar mix, add chillies, garlic and fresh oregano and finish with a
layer of olive oil to seal.

Set aside for about 3 to 4 weeks or until the olives are ready.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Quoted message said:

Have any of you cured olives? If so, do you have any favorite recipes
for the process? Is there a danger of some kind in attempting this?
Somehow, I kind of remember caution being used.

Thanks!
Myrl Jeffcoat
http://www.myrljeffcoat.com

Caution because they are first soaked in a lye bath.

http://lolivier-sonoma.com/mediacenter/1112.htm

also try Googling for "curing olives"

gloria p

Puester <[email hidden]> wrote in news:46D626D8.8000007
@worldnet.att.net:

Quoted message said:

Quoted message said:

Have any of you cured olives? If so, do you have any favorite

recipes

Quoted message said:

Quoted message said:

for the process? Is there a danger of some kind in attempting this?
Somehow, I kind of remember caution being used.

Thanks!
Myrl Jeffcoat
http://www.myrljeffcoat.com

Caution because they are first soaked in a lye bath.

Salted water does it just as good.

Recipe: Olive Pickling :: Maria Stavropoulos....

as seen on The Food Lovers Guide to Australia

http://www20.sbs.com.au/foodlovers/index.php?seriesID=3&episodeID=1

Ingredients:
2 kg olives (preferably Kalamata or similar), slit and soaked (see steps
1 and 2)

1.25 litres water
3 tablespoons table salt, approximately
600mls white vinegar
4 cloves garlic, chopped
4 teaspoons oregano, dried
1 - 4 small red chillies
12 tablespoons olive oil

Method:
You will need 4 good-sized glass jars, washed and sterilised with
boiling water and one uncooked whole egg in its shell for testing salt
levels in the water.

Slit the olives on both sides - a fine slit at the top of each side will
do. (This will help release their bitter juice). You can also ‘crack’
them by pounding each one enough to split the flesh slightly.

Leave them to soak in salted water, changing the water each day, for a
week.
Wash and drain the olives and place them in the clean glass jars.

Fill a bowl with the water and add the salt. Float an egg in the bowl -
when it is submerged to the point that only a 10c piece-sized circle of
the egg’s surface remains above the water, there is enough salt in the
water.

Add the vinegar. Cover the olives in the jars with the salted water and
vinegar mix, add chillies, garlic and fresh oregano and finish with a
layer of olive oil to seal.

Set aside for about 3 to 4 weeks or until the olives are ready.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

PeterLucas said:

Recipe: Olive Pickling :: Maria Stavropoulos....

as seen on The Food Lovers Guide to Australia

http://www20.sbs.com.au/foodlovers/index.php?seriesID=3&episodeID=1

Ingredients:
2 kgolives(preferably Kalamata or similar), slit and soaked (see steps
1 and 2)

1.25 litres water
3 tablespoons table salt, approximately
600mls white vinegar
4 cloves garlic, chopped
4 teaspoons oregano, dried
1 - 4 small red chillies
12 tablespoons olive oil

Method:
You will need 4 good-sized glass jars, washed and sterilised with
boiling water and one uncooked whole egg in its shell for testing salt
levels in the water.

Slit theoliveson both sides - a fine slit at the top of each side will
do. (This will help release their bitter juice). You can also 'crack'
them by pounding each one enough to split the flesh slightly.

Leave them to soak in salted water, changing the water each day, for a
week.
Wash and drain theolivesand place them in the clean glass jars.

Fill a bowl with the water and add the salt. Float an egg in the bowl -
when it is submerged to the point that only a 10c piece-sized circle of
the egg's surface remains above the water, there is enough salt in the
water.

Add the vinegar. Cover theolivesin the jars with the salted water and
vinegar mix, add chillies, garlic and fresh oregano and finish with a
layer of olive oil to seal.

Set aside for about 3 to 4 weeks or until theolivesare ready.

I'm going to try this recipe as well. . .There is a school yard a half
block from my house, which has a nice sized grove of olive trees.
They are loaded, and falling on the ground, making a mess of the
picnic area. I think I have a win-win solution for that!

Myrl Jeffcoat
http://www.myrljeffcoat.com

[email hidden] wrote in news:1188530834.884285.86890
@z24g2000prh.googlegroups.com:

Quoted message said:

Quoted message said:

Add the vinegar. Cover theolivesin the jars with the salted water and
vinegar mix, add chillies, garlic and fresh oregano and finish with a
layer of olive oil to seal.

Set aside for about 3 to 4 weeks or until theolivesare ready.

I'm going to try this recipe as well. . .There is a school yard a half
block from my house, which has a nice sized grove of olive trees.
They are loaded, and falling on the ground, making a mess of the
picnic area. I think I have a win-win solution for that!

Lucky bugger!!

If you use them all, you may be able to sell some off to offset your costs
:-)

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Quoted message said:

I'm going to try this recipe as well. . .There is a school yard a half
block from my house, which has a nice sized grove of olive trees.
They are loaded, and falling on the ground, making a mess of the
picnic area. I think I have a win-win solution for that!

I have a neighbor with the most gorgeous olive tree. He never does
anything with the olives. I think I'll ask him if I can harvest the
olives and then give him some of the cured ones.

Myrl, you can also have your fill of olives - drive to Davis' Olive
Drive. Olives galore!

TammyM, serious olive-lover