Planetagarden
To Cure the Olives Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover; then weight the olives with a piece of wood or a plastic bag filled with water so that all of them are completely submerged.
- What is the fastest way to cure olives?
- How do you cure kalamata olives?
- Are olives poisonous before curing?
- How do you preserve fresh olives?
What is the fastest way to cure olives?
Combine 1 part salt to 10 parts water and pour over the olives in a bowl or pot. Weigh them down with a plate and let sit for 1 week. Drain the olives and repeat the brining process for another week. Do this two more times so they brine for about a month or so.
How do you cure kalamata olives?
In a pan, soak the olives in brine (1 part sea salt to 10 parts water). Make sure the olives are submerged (use something to weight them down) and cover. Cure the olives for 3 weeks, shaking the pan each day and changing the brine each week, then taste for bitterness.
Are olives poisonous before curing?
Many olives have an enzyme called catechol oxidase that causes them to change from a green to a red-brown to a black, but some just stay green or black. But at all of these stages, they are too bitter though not toxic to eat, because of a chemical called oleuropein, which also has anti-microbial properties.
How do you preserve fresh olives?
When they're no longer bitter I drain the olives and place them in washed and sterilised 2-litre glass jars and cover with brine made with 100g salt to every litre of water. I pour the brine over the olives, covering them completely, seal them with a lid and leave them for six months to ferment.
