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Preserving Olives.

Posted: Thu Dec 5, 2019 11:24am
2 replies94 views2 members subscribed
LynneandNick

LynneandNick

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Has anyone tried to preserve Olives? Ours are in brine at the moment. Some recipes say leave them to brine for months, some for weeks and some only days. Any advice? They have been brining for a couple of weeks. I'd like to get them into a flavoured oil by Christmas. Thanks.

jimtaylor

Posted: Thu Dec 5, 2019 4:59pm

jimtaylor

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Posted: Thu Dec 5, 2019 4:59pm

Hi both. I did it in the early days, but gave up on it as ours are what I call ordinary olives, and I prefer the big ones I buy off the market with a whole clove of garlic in each olive. Not sure my friends like them second-hand though!

The only way to tell if they're ready is to taste one and see if the bitterness has disappeared.

They come ready more quickly if you break the skin by bashing or cutting to break the skin before you put them in brine.

Also make sure there's enough salt in the brine. The easy way to test that is to put an egg in the brine - if it floats then it's OK. If there isn't enough salt then it will take a lot longer before the olives are ready, and there's also the risk of mould forming.

LynneandNick

Posted: Fri Dec 6, 2019 12:41pm

LynneandNick

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Posted: Fri Dec 6, 2019 12:41pm

Thanks Jim. I did score the Olives first and did use an egg to test the salt so all should be good. Will get Nick to taste one today (I cant stand Olives! :) )

Lynne

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