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Mediterranean style preserved olives
Details
While looking for the simplest recipe for processing small scale harvest of home grown olives I came across the following process:
Step 1: PREPARING OLIVES
Make a simple, straight cut into each one or poke each with a fork. This will allow them to release some of the bitterness and soak flavour faster. Place all olives in a big pot, cover them with water and place a big, heavy plate in the pot to keep the olives at the bottom, fully submerged. Leave olives in water for 2 weeks, changing the water every day.
Step 2: ADDING OLIVES TO BRINE
Sterilize your glass jars and lids first by washing them with warm soapy water and then popping them in the oven at low temp (120C) until completely dry. Allow to cool before handling. If lids are plastic, do not put them in the oven but pour boiling water over them. Add olives to jars, making sure they are packed as tight as possible. Stuff as many as you can. To make brine, for every 500ml water, add about 100ml vinegar and 2 TBSP coarse salt. Pour brine in the jars filled with olives, to the top of the rim, until it begins to overflow – it is key that no air remains in the jar. Screw the lids on the jars, label them and leave them in a dark cupboard for about 2 months
Step 3: MARINATING THE OLIVES – make enough for 1-2 weeks at a time
Now your olives are ready to take on the flavours of the marinade. Put the olives into a saleable container and add the following:
Step 1: PREPARING OLIVES
Make a simple, straight cut into each one or poke each with a fork. This will allow them to release some of the bitterness and soak flavour faster. Place all olives in a big pot, cover them with water and place a big, heavy plate in the pot to keep the olives at the bottom, fully submerged. Leave olives in water for 2 weeks, changing the water every day.
Step 2: ADDING OLIVES TO BRINE
Sterilize your glass jars and lids first by washing them with warm soapy water and then popping them in the oven at low temp (120C) until completely dry. Allow to cool before handling. If lids are plastic, do not put them in the oven but pour boiling water over them. Add olives to jars, making sure they are packed as tight as possible. Stuff as many as you can. To make brine, for every 500ml water, add about 100ml vinegar and 2 TBSP coarse salt. Pour brine in the jars filled with olives, to the top of the rim, until it begins to overflow – it is key that no air remains in the jar. Screw the lids on the jars, label them and leave them in a dark cupboard for about 2 months
Step 3: MARINATING THE OLIVES – make enough for 1-2 weeks at a time
Now your olives are ready to take on the flavours of the marinade. Put the olives into a saleable container and add the following:
- Chilli powder or flakes
- Lime juice + zest
- Finely chopped garlic
- A nice coating of olive oil
Date
July 03, 2017
Harvest
Edible
Drying Fruit
Another way of dealing with surplus fruit is to dry them in the sun for use over winter.
Use a simple wooden frame with fine mesh / gauze stretched over and then place the cut fruit and put the whole contraption out in the sun.
Use a simple wooden frame with fine mesh / gauze stretched over and then place the cut fruit and put the whole contraption out in the sun.
February 17, 2010
Got 'matos precious?
Our tomatoes are out of control, a huge improvement over last year.
We have a bunch of different varieties but the most prolific by far are the roma. Last year a lot of these ended up in the compost and subsequently sprung up all over the garden. Unable to bring myself to pull them out we are now drowning in tomatoes.
We have a bunch of different varieties but the most prolific by far are the roma. Last year a lot of these ended up in the compost and subsequently sprung up all over the garden. Unable to bring myself to pull them out we are now drowning in tomatoes.
February 19, 2011