BRINE-CURED OLIVES
So next time you're at the market, don't bite into that fresh green olive and then spit it out. Buy a few kilos and try this instead.
Provided by Tony Chiodo
Categories Snacks
Time 1h30m
Number Of Ingredients 2
Steps:
- Cut a deep slit in each olive with a sharp paring knife, then put the olives into a glass or earthenware jar or vat. Top with sufficient brine to cover. Put a plate or similar cover over the olives and weigh down with a brick or any other heavy object, making sure the olives are fully immersed in the water and salt formula. Stir once in a while and wait a week before rinsing and changing the brine. Continue to do this once a week for at least 3 weeks. Taste the olives after the third week. If they are still too bitter, continue to rinse and change the brine a week at a time. Sometimes it may take up to 5 to 6 weeks. Skim off any scum that rises to the top. Black olives require the same process, but because they are more mature they will take only 1-2 weeks to cure. Once ready, dress the cured olives to your taste. Some combinations are: whole garlic cloves and dried oregano or thyme, topped with a light olive oil and stored in a jar. Add slices of garlic, the zest of an orange or lemon and 1 tsp of fennel seeds before steeping large black olives in olive oil to mature. Another idea is to spice the olives with dried chilli flakes and whole coriander or cumin seeds. Don't forget the pips!
SEASONED OLIVES
Provided by Amanda Hesser
Categories easy, appetizer, side dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Using a meat pounder, crack the olives one by one, leaving the pits intact. Place the olives in a bowl. Stir in the oil, celery leaves, garlic, carrots and lemon. Season to taste with pepper and a dash of salt.
- Let sit for at least an hour. Serve at room temperature.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 1 gram
BRINE-CURED OLIVES
Make brine-cured olives at home with this simple step-by-step guide. Raw olives are left to sit in a salt and water mixture for weeks until cured.
Provided by Leda Meredith
Categories Side Dish Snack Ingredient
Time P1m3DT10m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Remove any stems or leaves and compost or discard. Thoroughly rinse the olives and discard any bruised ones.
- With the tip of a sharp paring knife, score each olive lengthwise 1 to 3 times.
- Place the scored olives in a medium-sized nonreactive bowl or pot.
- Cover the olives with water. Place a plate that's slightly smaller than the rim of the bowl on top of olives. Weigh down the plate with cans of food or heavy objects to keep the olives submerged at all times. Let soak for three days.
- Drain the olives in a colander and return to the pot.
- In a large measuring cup, make a brine by dissolving 3 tablespoons of the salt in 1 quart of the water.
- Pour the brine over the olives. Replace the plate and weight and leave for one week.
- Drain the olives again and repeat the brine with the same measurements (3 tablespoons of salt per 1 quart of water). Weigh down and leave for one week. Repeat the rinsing and brining process 2 more times (4 times total), which will result in four weeks of brining in salted water.
- Taste one of the olives. If it is bitter, continue with the brining process (using fresh water and more salt) for another week and taste again. Continue until the olives are no longer bitter.
- Drain the olives and transfer them to clean glass jars.
- Make another brine with 1 1/2 tablespoons salt and the remaining 1 pint water. Stir in the red wine or apple cider vinegar and pour the brine over the olives in the jars.
- Tightly cover the brined olives and store them in the refrigerator or a cool cellar for up to one year. The flavor will improve if you wait at least a week or two before sampling.
- Enjoy.
Nutrition Facts : Calories 40 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 3445 mg, Sugar 0 g, Fat 4 g, ServingSize 1 quart (16 servings), UnsaturatedFat 0 g
BRINED AND MARINATED GREEK-STYLE OLIVES
In Tucson, there are many opportunities to harvest olives in parks and neighborhoods - they are usually ripe in November - December. You want to harvest them from the tree (not the ground!) before the first freeze. Well-watered trees that have not been treated with pesticides are best! Be gentle with the olives, and reject fruits that are soft or bruised. Plan to brine the olives within a couple of days of harvest - brining with salt leaches out the bitterness (you can't eat ripe olives off the tree). Buy your salt in bulk at the natural food store. I use 1-gallon pickle jars for the brining process and pint Ball caning jars for the finished marinated olives. This set of instructions is modified from many sources. Once you brine your own, you will be spoiled and never want to suffer store-bought olives again! Olives prepared as described will remain self-stable for at least a year. This is totally worth the hassle and wait!
Provided by Carianne
Categories Very Low Carbs
Time P2m29D
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 6
Steps:
- Sort olives by color/ripeness into different bowls. Green, mostly green, half green/purple, mostly purple, purple.
- Clean olives thoroughly by rinsing under water (work in batches).
- Use a paring knife to score/cut an "X" in each olive. This allows the brine to more easily leach the bitterness out of the olive.
- Once a whole color-batch is scored, place in a one-gallon pickle jar with a brine of 8oz sea salt to water. Swish the brine throughly so that all the salt gets dissolved instead of settling to the bottom. Fill with water to almost the top. Use a ziploc baggie with some water in it to weight the olives. It is very important to keep all olives submerged to avoid mold problems. Leave the lid loose and put in a cool, dark place.
- After one week, switch to a stronger brine of 1lb salt/gallon. I like to rinse the olives and sterilize the jars at this point. The smell and sensation of the clean, rinsed olives may blow your mind. I also use a new batch of clean ziplocs at this point to weight the olives. Keep those babies submerged!
- After 2 weeks, replace brine again as above. Close lids firmly.
- Replace brine as many times as necessary to achieve a taste you like (realizing they will be REALLY salty just out of the brine, even rinsed). I usually switch the brine 3 -4 times, 1 -2 weeks apart. Greener olives will take longer than purple olives.
- When they've been brined to your satisfaction, the fun begins! Rinse throughly. Pack in sterilized jars to 2/3 full.
- Add organic lemon slices (3-4 per jar), a whole or minced clove of garlic, and a teaspoon or so or dried oregano. Fill with vinegar (I like white vinegar for green olives and red wine for purples) and one teaspoon of salt to one inch below top of jar.
- Add 1/2 inch of olive oil.
- Seal firmly and agitate the mixture, then store in a cool, dark, place.
- Once opened, these must be refrigerated. Bring them back to room temperature before serving to avoid a weird lumpy oil crud covering your beloved olives. Refrigerate any leftovers.
- Play with the marinades - I like to do the green ones with hot peppers and carrots. Try different vinegars and herbs. A couple of years ago, I did a Thai theme, with ginger, lemon grass, hot peppers, and white vinegar. Delish!
- I have found when I give these as gifts, people do not always use them, and that is a big bummer considering all the work that goes into them and how incredibly delicious they are. Better to bring them to a party to show them off, then tell people about the process. (Plus, you get to enjoy them, too).
Nutrition Facts :
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