Jamie Oliver

forum: Food & Drink

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#1 Thu 01 Mar 07 3:09pm

realfood

Member
Member since Thu 08 Feb 07

pickling olives

Hi
I have an olive tree that is dripping with olives that are ripe  help and i don't know how to prepare them. I know i need a brine solution can anyone give me a recipe and a how to prepare them pls.
Thanks heaps

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#2 Thu 01 Mar 07 3:37pm

young mum

Forum champ
Member since Tue 22 Mar 05
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#3 Fri 02 Mar 07 7:16am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: pickling olives

pickled olives

HOW TO PICK THE OLIVES
If the tree is large, place cloth sheets on the ground and strip the fruit from the tree with your hands or with a rake. Collect the fruit from the sheet; remove all stems and leaves and rinse olives in clean water in a bucket.

Method:
PICKLING THE OLIVES
Toss immediately into a bucket of clean water in which ½ cup of coarse or cooking salt has been dissolved into every 10 (ten) cups of water. A clean plate can be placed on top of the olives to keep them submerged. All olives must be under the liquid. Pour the liquid away each day and replace with fresh salt water. (this may possibly be stretched to every second day). Repeat this washing process for about 20 days for green olives and about 14 days for black olives. The best test is to bite the olive. When bitterness has nearly gone the olives are ready for final salting.

Pour off and measure the last lot of water so that you will know the volume of salt brine that will be required. Measure the quantity of fresh warm water into a pan and dissolve the salt, this time the rate of 1 (one) cup of salt to 10 (ten) cups of water. Bring the salt water preserving the mixture to the boil and allow to cool. Place olives in bottles and then pour the salt-water brine over them until the fruit is completely submerged. Top up bottles with 1 centimetre of olive oil to stop air getting to the fruit and seal the lids. No further preparation is required and the bottled olives with store for up to at least 12 (twelve) months in a cool cupboard.

The olives are ready to eat straight from the brine mixture. For extra flavour, take out the olives as required and put them in a clean jar. Add any of the following: garlic, basil, oregano, thyme or chilli and pour over the olive oil. More garlic? Garlic is good. Top as needed with olives from the brine mixture. This oil keeps well for up to a year.

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#4 Fri 02 Mar 07 6:34pm

itsdanny

Member
Occupation Web Gimp
From W Yorks
Member since Mon 14 Aug 06

Re: pickling olives

Bloody hell, that;s a new problem on the boards. thumbsup

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