TO TREAT FRESH OLIVES
& COOKING ARTICLE
Back to A
Passion for Olive Oil
is the recipe I use to treat and store freshly harvested
olives, which is free of chemicals and uses natural
ingredients in the role of preservatives.
your olives with drinkable water and then soak them
in a 10% salt 90% water solution. Allow the olives to
lose their bitterness, which can take up to six months,
but sample regularly so when the bitterness is acceptable
and the taste to your liking, remove the olives from
that salt soaking solution. The process can be expedited
by cutting a straight line through each olive
with a knife.
a new solution with one part wine vinegar (to lower
the ph) and three parts of a 6 - 8% salt solution.
olives in glass jars and make sure that the olives are
well covered by the 75% salt solution (6% - 8% salt)
and the 25% wine vinegar mix. Add olive oil on the top
to cover the whole mix.
can be creative with the second mix. Dried basil, oregano,
mustard seeds, chili peppers (crushed) and bay leaves
could be added.
that a lot depends on what type of olive tree is growing
in your garden. Kalamata olives are picked when they
turn black (ripened) while other olives are picked when
they are green or red (halfway stage). Some people like
to pick their olives in all three stages of ripening
(green, red and black), do the initial treatment separately
and then store them in the second mix together, thus
creating a colorful mix with a variation of tastes.
The Olive Tree World
article came from Constantine Alexander better known
as Papa Constantine. Papa Constantine is a Certified
Olive Oil Consultant based in Connecticut, USA. His
website is no longer available.
Constantine Alexander, 2001
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