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Old 04-28-2011, 05:42 PM   #1
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Curing olives

Hello - I am new to this forum and would like to enquire as to whether anyone has useful hints for me as I am curing my own olives. I have slit each olive (using black olives), and have them soaking in water, which I believe must cointinue for a total of 6 weeks. Thereafter the olives must be bottled in brine solution of salt and water. Can anyone help me - does this procedure sound correct? Does anyone have tips on which herbs can be bottled with the olives?


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Old 04-28-2011, 06:00 PM   #2
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Welcome to DC.
Sorry I can't help with the olives.


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Old 04-28-2011, 09:09 PM   #3
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Hi Olivemaker ~
I have cured olives. Like you, I have soaked black olives in water (changing the water daily to remove the tannic acid) and then instead of preserving them in a brine, I marinate them. After soaking the olives in water and when the olives no longer have a bitter taste, I dry them and marinate them in olive oil, a splash of vinegar, salt, pepper, garlic, and dried Italian herbs. I store them in a sealed container in the refrigerator. They are very tasty mixed with roasted, marinated red peppers, marinated artichoke hearts, and thin strips of sundried tomatoes. Enjoy your olives!
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Old 04-28-2011, 09:58 PM   #4
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I have also brine cured olives. It can take for 3 - 5 weeks depending on the olives. I used a brine that was 1 part salt to 10 parts water and weighted down the olives in the soak. Change the brine every week. When they taste the way you want put them in jars or crocks with more brine and some vinegar. Top the whole thing with a little olive oil to retard evaporation.
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Old 05-10-2011, 06:06 PM   #5
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Make a brine125gms cooking salt to 4 cups water.add 3 cups brine to 1 cup cheapest malt vinegar.wash olives place in sealable glass jars with non metallic lids and fill with brine/vinegar solution,leaving room for a 20mm layer of olive oil to exclude the air.seal and store in a dark place for about 3 months.
if too salty when ready to eat,wash and dry them and rebottle with the following marinade.1volume of plain vinegar to 2 volumes of good olive oil and 6 volumes of brine that the olives were cured in.You can add to each jar a bay leaf, garlic slices,sprigs of rosemary and thyme.
Preserve ,wait,eat and enjoy.Good luck.Dallis
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Old 05-10-2011, 07:02 PM   #6
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I am sorry to hear your olives are sick. Perhaps you can take them to their primary care physician, who can give you a referral to a specialist.
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Old 05-11-2011, 03:02 PM   #7
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Originally Posted by Sir_Loin_of_Beef View Post
I am sorry to hear your olives are sick. Perhaps you can take them to their primary care physician, who can give you a referral to a specialist.
yes perhaps

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