alfred@psivax.UUCP (Alfred Acken) (01/28/85)
This is part 2 of a series on olive processing (DARK RIPE)
The folowing is taken from "Division of Agricultural Sciences
University of California Leaflet 2758
*PROCESS FOR DARK RIPE OLIVES*
...Use green, straw colored or cherry red olives. It is best
to use fruit that is all the same color and size.
1 First lye treatment. Prepare a lye solution containing 1 1/2 oz
(3 level tablespoons) per gal of water.
Pour the solution over the olives and let stand until it penetrates
the skins. Start checking the olives after 3 hours, then check every
30 minutes. Remove the lye solution and expose the olives to air
in the container in which they were treated. stir the olives
3 times a day the first day they are exposed to air.
2 Second lye treatment. Prepair a second lye solution the same
strength as the first. Pour this over the olives and let stand
until it penetrates 1/32 to 1/16 into the flesh. Pour off the solution
and expose the olives to air for i day stirring as before.
3 Third lye treatment
Repeat step 2 with penetration of 1/8 to 3/16. Expose to air 1 day as before.
4 Fourth lye treatment.
Repeat step 2 with penetration of 3/16 to 5/16. Expose to air as before.
5 Fifth lye treatment. Make a lye solution using 2 oz lye
to 1 gal water. Pour this over the olives and let stand
until it penetrates to the pits. Pour of the solution and
expose the olives to air for 1 day, stirring as before.
6 Cover the olives with cold water. Change the water 4 times
daily until all traces of lye is removed (up to 7 or 8 days).
7 Cover the olives with brine to store.
(See part 1 for salt brine preparation)
My comments follow: I have not tried this process as it is
more complicated than the instuctions given last time for
green ripe olives.
The olives can be kept in a strong salt brine for
6 mo to a year with out canning them.
When preparing them for the table, put them in fresh water for 24 hours
to reduce the salt content. They can be flavored in several ways
(garlic,celery,vinagar,peppers,etc) More on this later.
My first attempt at curring olives used a simple salt brine process.
Part 3 will cover some of the salt curring methods.
*From my i/2 acre in the San Fernando Olive Growers Tract*
--
Al Acken
(Pacemaker Engineering at) Pacesetter Systems Inc.
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