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Thanks for that. It does take a bit to get started.

I here you Irene. Our regional council at one time refused to take a neighbours saying that the camera in the lifting unit reported it as dirt. The stories vary don't they. Best of luck with it.

@@matthewspatch9529 Thanks Matthew. They tell us not to put soil in because it makes the bin too heavy and I'm very careful to minimize that, also try to minimize waste in general and put the right things in the right bins (even though I know that's a crock and it either gets sent to landfill or China - that part can be on their conscience). Thanks again for the info.

Hi. Sure, it's one-third of a cup of salt per litre of water. Hope it goes really well for you and you enjoy them. Thanks again for watching it.

Thanks for watching it. Hope it goes well for you.

Again thankyou it's nice to hear it's useful.

Sorry it took a while to get back to you. I don't differentiate as to how long I brine pitted or non-pitted olives. Depends on taste I guess. I like salty. I just find that olives that haven't been pitted stay firmer. Hope they go well for you.

Absolutely. There are plenty of recipes out there for brine and herb/garlic mixes with or without the addition of vinegar. I'd definitely give it a go and find some reci p Es you like. Sounds great.

Hi. It isn't unusual to a small amount of mold in the lid, but it doesn't happen p en all the time. If you notice any bulging of the jar lid or odos that don't belong, then that would be a concern. Give t h em a good wash before use. If your salt mix was correct, it should be fine. Always trust your instincts, though, if you have doubts don't use them. Over the years, I haven't had any concerns. Take care.

Glad it's useful and the very best of luck. Remember to give them a good wash before eating or marinating if you don't want a really salty flavour. Take care.

@@matthewspatch9529 yeah, not sure I should marinated or not. What do you recommend? 😎

@fritagonia I prefer basic. You can always marinade some before use. I often make up some in garlic, rosemary, and a nice olive oil. Goes great with a strong cheese.

Hi Michael, I start eating the olives after about two weeks if they are needed but find it best to leave them longer. Yes, it is a bit of a taste thing. On pizza, etc, or for cooking my sweet spot os about a month or more to get a texture I like. They are fine after 6 months to a year. No matter what I soak for 10 days generally to get the tanin to a point I like. If you want a firmer olive after soaking in brine to marinade, usually drain rinse and transfer to a short or longer term marinade for storage (like a sweet balsamic vinegar mix) sooner. Sorry, this response is a bit long-winded, but it's indeed something that changes with personal taste. Wish you luck with it.

Oh and thanks for the feedback on it. I appreciate it.

@@matthewspatch9529 you rock! Thanks for all the thorough advice in your message above and totally get that it's a bit of variable depending on taste. I think I'm gonna experiment with a few batches to see what I'm into. Funny thing, I bought my olive tree at a cheap grocery store (shout out to Food Lion) during COVID and it's really just a small potted plant. I was pleasantly surprised when it started producing olives for the first time this year. And again, really grateful for the help!

Hi, I usually fill it to the top. Putting in a layer of olive oil can be helpful, too. God luck with it.

Hey Joey, it's great to hear from you. Have seen some mixed luck at your place recently. Quiet here, focusing on renovations at the moment and actually repacking a wall due to salt-damp today.

@matthewspatch9529 I am glad to hear you are doing well. I was a little worried when I seen you had not posted any videos lately. I hope to see some soon.

@@MySliceOfHeavenoutdoors Cheers mate you're a good soul. Hope Kris is well.

Love every one. Thanks for watching it.

Thanks, that's lovely.to hear.

I would happily not worry about them for a month if jarred, but the fridge isn't something I've tried, I'm afraid. Is it too late to jar them?

They have been brining for 3 weeks; but they are still a little bitter for me; should I throw the brine out; and do the vinegar and oil and salt. Thanks,

Hi - perhaps tat may be the best way to go, out of curiosity how long did you decided to water soak them?

Thanks, that's very kind of you.

Really hope to be back making videos soon. Unfortunately home renovations, work, and other things have gotten in the way. My plan is to put my favourite 3 on a video. One will definitely be garlic and rosemary.

Hi Janis, this is a salty mix, but I find that once washed after the brine, they accept any marinade well. Often, I will use oil, garlic, and rosemary overnight or a longer term vinegar based recipe. The time frame varies, but two to three weeks would be fine to my taste. It is a good idea before eating them. I do just eat them straight and find that meets my tastes if I'm cooking with them. I much prefer the salty flavour on pizza, for example. Hope it all goes well for you.

@@matthewspatch9529 Thank you for your quick response. Love your video's. So glad I found your channel.

Hi - I usually do leave the pips in. Just cut or prick the olive and the results is the same. Good luck with it.

You're welcome, and I am so pleased you git a great result!. Nothing like seeing something that would have been underutilised turned into food. Congratulations. I have seen your videos and instagram posts - always inspiring. Take care.

I can't wait. My olive tree is HUGE and always sooooo full. I spent $30 on 3L of olive oil the other day and thought what a shame when I have my own beautiful tree. So coming hereto learn

I find the heat doesn't cook them as it cools quickly. Oil can be used. However, I have found that the brine prevents problems. Good luck with it if you have have a go.

That's right. If you want a milder presence of residual tanin, try 14. Thanks for watching it.

Indeed. Thanks for watching it.

Thanks - appreciate your thoughts.

Hey AJ - yes, work, renovations to the house, and life have gotten in the way. Hope to resume soon though.

@@matthewspatch9529 I totally understand.

Hi - no I don't sell them. They are for use in the house and for friends. May give it some thought though.

@@matthewspatch9529 tq

Thanks again. I'll go back and look at the footage again.

Hi- my apologies as you comments havent appeared up until an upgrade at my end so I'm really sorry about that. Thanks for your support I relaly appreciate it. Hope to start filming again soon.

You are very welcome.

Hi - after initially washing he olives pit or cut them then start the daily water change process. You can of course soak for longer but I find the olives get too soft. Hope that helps.

Okay. Thanks. Good clarification. 😊

Hi Sue, my apologies for the delay in reply. No I haven't yet, Life and work have gotten in the way. I hope to start posting new videos soon so I hope to share my favourite marinades soon, Simple one I like is rosemary, garlic and some oil.

Hi are you thinking simple cutings? If so I would take 6-10 pencil thickness cutings and put them into propagating sand in early spring - they are pretty tough and shoot well. You should et a few viable young plants to pot up. Take care.

Thanks, I'll keep it in mind.

That's great. I hope you enjoy your olives. Remember to wash them if you want less salt in your olives if you decide to marinade them. I like a salty olive, but not everyone does. Hope it works out for you.

I'm going to salt brine them today

@@alicheesman cool.

That's right. Most olives are salt cured, washed, and put into a marinade using vinegar. Thanks for the feedback I really appreciate it.

Thanks for that.

Thanks for watching it.

High - sorry for the delay in response. Thats a really intersting question given the packing density of cooking salt to rock salt crystals. I'll work it out and get back to you. Have you thought about grinding the rock salt to the same weight as in the video recipie. Would be an great exercise and I may give it a go myself.

@@matthewspatch9529 yeah problem is grinding it will not give uniform particle size and hence may end up more concentrated. No probs on delay.

Sage advice - never been very good with it.

Great idea. It is often used to supress weeds under fruit tree and acts as a longer-term fertilizer.

I just dumped the (scooped out) litter on my grass and i have NO GRASS left.... i suspect it has to dry or something...

Hi Jenny - what a kind thing to say. I very much appreciate it. Haven't made a video for a while with life getting in the way but am about to start filming again for my redemption arc so the speak. Pickling chillies soon which I always enjoy and we are getting low. Hope to speak with you again.

Hi Lisa, I use cooking salt and if the jars are prepared, they will store in a cool dark area for 6 months to a year .

@@matthewspatch9529 thank you I made them from your recipe and I appreciate the time you took to make this video

Thanks.

Hi - initially thanks for the question and watching the video. I think youve answered it yourself with your experimentation on speration of green and black olives and extra time to leech out tannins. I really like a strong olive and like bitter flavours (paticularly in lettuce) but completely get how a milder flavour is preferencial for others. Also did you pit, slice or puncture the olives as pitting helps bitterness escape more quickly. Preparing green and riper black olives seperately definately spreads the work and I might do this too next season rather than harvest later and do more prep. I'd be really interested to see how you go.

@@matthewspatch9529 I sliced them. Originally sliced twice but got fed up :) and did it only once. I still have green ones that are still too bitter to eat. But I’m thinking to just be done and do the next step of brining them in salt. I like the pit in. Maybe the brining will just make it more flavorful in the end.. I just bought another dough bucket with lid (for making sourdough). It was perfect for the olives/salt part. Having two, I’ll separate them next time from the start.

Thanks Anita so lovely to see you back at it. Appreciate you watching it.

Thanks - its great that you checked it out.

Thanks for the feedback on it. In our environment the process takes about 4-6 months depending on ambient temperature and moisture levels. Keeping it moist really helps. I'd imagine in NSW weather if you are Sydney or north of there it would be quicker perhaps 4-5 months. A compost aerator would help speed things up if you are using a compost cone. As ours are on the ground worms speed the process to. Two cones would be helpful, bigger the better. Best of luck with it.

Thanks - you too.