alfred@psivax.UUCP (Alfred Acken) (02/12/85)
The following process contains excerpts from "Home Pickling of
Olives" Div. of Agricultural Sciences University of California
Leaflet 2758
This is part 3 of a series on Olive Processing "Brined Greek-Style Olives"
This salt brine process was the one that I first attepted.
It was described by an Italian friend who always had his own
home cured olives in his lunch.
The salt sounded easy and harmless.
Always use use mature, fully colored (dark red to purple-black) fruit to
prepare this style of olive. Be sure the fruit is firm.
1. Sort and discard defective fruit.
2. Place olives in a container that can be made airtight. A 1 quart glass jar
is the smallest recommended.
3. Cover the olives with a brine containing 8 oz. salt per gal. water. Fasten
the lid loosely. Store the olives in a cool place (60 to 80 deg. F.).
4. After 1 week replace the original brine with one containing 1 pound of salt
per gal. water, again leaving the cover loose.
5. After 15 days, replace the brine with one containing the same concentration
- 1 lb. salt to 1 gal water. Seat the covers firmly.
6. If pressure forms, loosen cover and release the gas. reclose firmly.
7. If the brine spews out replace any loss with the same brine strength.
8. If you prefer less bitter olives, you can replace the brine at 1 mo.
intervals for 2 or 3 months after step 4
9. If you keep the olives air tight in brine, you can store them for at least
one year.
10. You can eat the olives at 2 months if you like fairly bitter olives.
(My first batch was not edible till 9 months an my wife never did like them)
It is desirable to soak the olives in water overnight to reduce the saltyness.
Store uneaten olives in the refigerator.You can place desalted olives in a
solution of 1 part red wine to 1 part
red wine vinegar and float a layer of olive oil on the surface.
I like to keep them in slightly salted water with a few cloves of garlic.
Next part will discuss Spanish Green Olives.
--
Al Acken
(Pacemaker Engineering at) Pacesetter Systems Inc.
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