mikki
Sous Chef
Does anyone know how to do italian olives. How about a receipe? My family loves them,but my husbands grandmother can't remember how to do them.
ISO Italian olives curing recipe
- Thread starter mikki
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BreezyCooking
Washing Up
You have to give us a little more information. Are you talking about already brined/cured olives that are further marinated in various dressings &/or sauces? Or are you talking about brining/curing hard fresh-from-the-market green olives?
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mikki
Sous Chef
Sorry the fresh from the market green olives, that you brine and cure.
Check these methods for curing olives mikki.
BreezyCooking
Washing Up
The New York Times had an article on old-fashioned home-curing your own olives in their food section just a couple of weeks ago.
I copied & saved it to my computer, but can't post it here due to copyright issues I would think. If you'd be interested in having it, let me know & I'll send it to you via private message.
I copied & saved it to my computer, but can't post it here due to copyright issues I would think. If you'd be interested in having it, let me know & I'll send it to you via private message.
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mikki
Sous Chef
I'd love to have it, thanks breezy. and I'll check out the sites micheal suggested
BreezyCooking
Washing Up
Okay - just sent it to your private messages Mikki. Had to send it in 2 separate messages as it was too long to fit in just one message. One message has the article; the other the curing recipe.
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mikki
Sous Chef
Thanks breezy i'll show this to my husbands grandmother and see if it has some of the things she remembers
BreezyCooking
Washing Up
Yes, that's the article & recipe. However, in most if not all cases you have to register with the New York Times website before you can access their online pages (it's free, though), & even then they only seem to keep their recipes online for a certain amount of time, after which you have to actually pay for them.
I found this out awhile ago when I tried to find a recipe that had been in their food section a couple of months prior. Got a message that said the recipe was no longer available in their online archives, but that I could obtain it for $5.00. Good grief - I could get a whole cookbook (on sale - lol!) for that. So from now on, when I see a recipe I like in their Wednesday food section (I get the paper sent to me online), copy it into my documents right away.
That said, I'll be happy to PM the article to you Rom.
I found this out awhile ago when I tried to find a recipe that had been in their food section a couple of months prior. Got a message that said the recipe was no longer available in their online archives, but that I could obtain it for $5.00. Good grief - I could get a whole cookbook (on sale - lol!) for that. So from now on, when I see a recipe I like in their Wednesday food section (I get the paper sent to me online), copy it into my documents right away.
That said, I'll be happy to PM the article to you Rom.
BreezyCooking
Washing Up
Rom - article (via 2 messages) just sent. Enjoy.
Andy M.
Certified Pretend Chef
That's interesting. I've never registered and was able to access the article to create the link and when I clicked on the link in the post.
Just lucky, I guess.
BreezyCooking
Washing Up
It seems to be hit or miss with the NYT's website Andy.
Sometimes I can access things there without signing in; more likely than not I get the message that I either have to sign in or register for access. And after that message re: having to "buy" a recipe, even after signing in, I now just darn make sure I copy anything I might want to try - lol!!!
Sometimes I can access things there without signing in; more likely than not I get the message that I either have to sign in or register for access. And after that message re: having to "buy" a recipe, even after signing in, I now just darn make sure I copy anything I might want to try - lol!!!
Andy M.
Certified Pretend Chef
I agree. It's madness to pay $5. for an internet recipe, even if it is from the NYT and comes with a full article.
Received and awaiting deployment 
Curious about where you obtain your olives? I've often thought about curing my own and found some fresh ones available from CA that I have ordered.
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mikki
Sous Chef
A local produce store by carries them.
Well, thanks for mentioning this, because now I've gotten all excited about curing olives myself. The ones coming to me are ripe, not green. I've found a number of different recipes and directions and plan to try several of them. I'd love to hear how you decide to do yours and how they turn out.
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