Curing Green Olives
I picked some beautiful green Manzananillo olives and followed the directions of my preserving guru Pietro Demaio's book by soaking them in fresh water for three days changing the water every 3 days and used an inverted plate to keep them covered by the water. Then you put them in a brine. But before I put them in the brine a lot of them have become a blotchy bruised colour. Is it because I have put them in plastic tubs??? I don't want to use caustic soda. Does anybody have a solution or explanation why they have become blotchy??
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How do you cure raw green olives?
Combine 1 part salt to 10 parts water and pour over the olives in a bowl or pot. Weigh them down with a plate and let sit for 1 week. Drain the olives and repeat the brining process for another week. Do this two more times so they brine for about a month or so.How long does it take to cure green olives?
After rinsing, the olives are usually soaked and stored in a vinegar brine, or fermented. Spanish-style green olives are cured in lye and ferment for 2\u20136 months. (You can find food-grade lye at hardware stores.)What is the best way to cure olives?
Olives picked off the tree contain a very bitter compound called oleuropein. Harvested olives must be \u201ccured\u201d to remove the bitterness in order to make them palatable. The most common curing processes use brine, dry salt, water, or lye treatments.How do you cure crushed green olives?
DirectionsNonna Franca Preserving Green Olives
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