10% salt to water brine -- this way of measuring allows people to a) scale the amount of brine easily and b) use a variety of salts which due to grain size differences are not suitable to be measured in a cup. Source: me, an olive grower and table olive producer.
My husband was asking me the other day about finding a recipe to bottle olives growing in our complex. I assumed it was going to take several ingredients and maybe chemicals which I'm not too keen on but I've just watched both parts 1 and 2 of your videos and I think I can do it. In fact my husband went out and brought me a limb from the tree to start. I'm anxious to give it a go. Thank you for sharing this recipe!
Hey, you are welcome. Remember to let them stay in the jars for a decent amount of time with the brine if you don't like them too strong flavoured. Best of luck.
Thank you for the clear and straight forward instructions delivered with such friendliness. Glad to have found your channel, it will be interesting to see what you & your family have done to date :)
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.
@@matthewspatch9529 I’ll have to look them up. I thought they needed hot summers? My average high temperature months are August and September -high 60’s F/ 20C. I really don’t get warm here at all I have to grow tomatoes and peppers in a hoop house or they don’t ripen before autumn
Mate! You had me at part 1. Was there ever a part 3??? So far my olives have turned out a m a z I n g 🙏. Would love to see you different marinations. Cheers.
I’m hoping to get back into it soon - life and all that. Will bring some ideas on how we use our olives. Again sorry it’s taken so long to reply which at it’s core is very rude. Glad you liked it ant I hope to share what we do with marinating soon.
Hey guys - method always works for us - plenty of food and we often get them form other folks trees. Just have to look for larger fruit as oil olives are usually smaller (at least here they are).
Thank you for your wisdom, it was very nice learning this via TH-cam. I have never done this before. I found some olives in Athen that were ripe in October so I decided to pick them and try to pickle them myself. It is fun and I am right now doing the brining part - cant wait to try them and see if they are any good or not 🙂
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.
@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.
Love the video mate I picked all my olives just the other day Got about 4kg off my tree Just starting to do this process myself Fingers crossed I get some delicious olives at the end of it 🤞
Thank you so very much. I have a beautiful 46 yr old olive tree that continues to produce beautifully, but I never had time to learn what to do with them. I only knew the lye soaking method and did not want to deal with the caustic stuff. I am so excited with this info. Blessings and Thanks🙏
That's so great 👍. I'm so pleased that you are going to be able to get use from them. Such a great addition to the table. Appreciate you watching it and your thoughts.
Well, I’m working my way through a few of your videos as you can see. Thank you so much for a wonderful video with some great gardening tips. I need all the tips I can get.
Great video! The olives look so good already! I love olives and I could sit down with a jar and much on them on their own, lol. This really makes me want an olive tree!
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.
Matthew I have really got a lot from these olive videos!! Next season I’m gonna try this. Haven’t done the soaking method to get the tannins out before so will give it a crack! Super informative thanks Matthew!! 🙌🏼🙌🏼
I got just a bit confused in the end about how long to leave the olives jarred in the brine. I believe it's around 2 weeks, but at one point I think you mentioned the potential for 2 months, but pretty sure you came back to 2 weeks saying that it's really up to taste but at 20 days the fruit gets a bit soft... What would be your suggestion if we went through the soaking process in the part 1 video? Edit: btw, really appreciate you sharing this video. It's super helpful for a novice like me!
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.
@@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 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.
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 folks. No I don’t use anything special whatever is cheap. I can understand that people would like to use something more specific. If you salt cure your olives in soaking (salt and water soaking every two days rather than just water then hold in vinegar mixes) it may well be a more important choice for you. Good luck with it.
Hi Mathew, I am in Tunisia, the country of olives par excellence, would you mind just telling me again for one liter of water how much salt do I use? Im sorry I didnt understand your explication 😅
Hi Mathew! Two questions, what type of salt and do I store them in the fridge after I put them in the brine? Thanks :) I hope you answer because I’m at this step now and they are ready to go in jars lol TIA
Fantastic couple of videos Matt! Really helpful. We are trying this for the first time. I've noticed some people put a thin layer of olive oil on top before putting on the jar lids - do you have any thoughts on this?
Hi Luke, as I simply brine our olives I don’t bother but it can definitely help with shelf life. Great that you are giving it a go. I’m looking at the olives here and will hopefully be picking in about four weeks. So maybe I’ll seal some with oil again and compare how they hold up. Thanks for watching them.
great video - I have just harvested my first 5 olives (canada). I'm going to try this ;). I'm curious about the part of jarring - I noticed you have re-used jars. I'm still learning about canning myself and have only used the hot water/boiling method with sealing jars (tomato sauce). Is there any risk of botulsim with your method or because this is a salt water brine, that risk is removed? Do those lids re-seal? I can't wait to see Part 3 - I'm curious about the marinade options.
Hi - thanks for the thoughts and my apology for the delay in reply. Great that you are processing your own fruit. Our jaring method is pretty old style and we rely on the salinity to maintain the safety of the fruit. I would always advise folks to use a method they are comfortable with however I havent had any issues with the method so far. I find that the heat of the brine is adequate in sealing the jars which I do re-use. Hope to be filming again soon and will get on with some of our favourite marinades. Simple one is lemon, rosemary and garlic.
I was wondering the same thing. I'm watching both videos a couple times. This is my first time we have harvested Arbequina olives, and I have been changing the water now for 7 days. I'm Leary about putting glass jars in the oven. I will probably do a water bath?
Been watching part 1 and 2 a few times. This is my first time preparing the brine and jarring. It took about 6 years before we had olives on our Arbequina Olive Tree. I now have my salted water brine in the olives and jars. After a couple or few weeks, do I wash the brine off and reseason them? Will they be too salty?
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.
Matheus I cured my olives with sea salts, soaked, but it’s showing mold on top, even though I changed the water. Should I discarded everything? Next time I’ll follow your instructions. Thank you in advance for your answer.
Hi - some scum on the surface is pretty normal. If it has formed into a mold that is a bit of a worry. Salt soaks are definitely a way to cure your olives quickly and perhaps it has drawn a large amount of by-product out. I'm definitely try a side by side of both methods to see. Personally I wouldn't worry too much about the mold scum but that's me. If you use them hope they are great
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.
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.
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.
Hi it’s a slow summer I’d about 10 minutes. I’m so sorry for delay in response. Wish you luck with your olives. What a simple way to self-sufficiency… at least a bit.
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.
I am going away for a month. After I brined the olives in salt water. Can I refrigerate them until I get back and then rinse the brine out and add the vinegar and oil? thanks
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,
Oi Oi! Great introduction to Olive processing! Got a farm in the south of spain, so used to making oil with them, now I'd like to try and brine some of them, do you think it would incorporate more flavour if I added some herbs and garlic to the Brine process? @Matthew'sPatch🤔
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.
10% salt to water brine -- this way of measuring allows people to a) scale the amount of brine easily and b) use a variety of salts which due to grain size differences are not suitable to be measured in a cup. Source: me, an olive grower and table olive producer.
Thanks for the advice on it. Grain size is a an obvious factor I hadn’t considered.
My husband was asking me the other day about finding a recipe to bottle olives growing in our complex. I assumed it was going to take several ingredients and maybe chemicals which I'm not too keen on but I've just watched both parts 1 and 2 of your videos and I think I can do it. In fact my husband went out and brought me a limb from the tree to start. I'm anxious to give it a go. Thank you for sharing this recipe!
Hey, you are welcome. Remember to let them stay in the jars for a decent amount of time with the brine if you don't like them too strong flavoured. Best of luck.
"Previously loved jars." 😊 I love it!
Love every one. Thanks for watching it.
Thank you for the clear and straight forward instructions delivered with such friendliness. Glad to have found your channel, it will be interesting to see what you & your family have done to date :)
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.
I’m here watching part two. Thanks so much for another great video full of great information.
Thanks - there is nothing like a home made olive is there.
So nice to preserved your own Olives, thanks for sharing
Thanks Ana-Rica.
Fantastic video! I know zero about olives and am finding these videos fascinating.
Thanks for that - maybe you should think about giving a go. Makes a great staple filler crop.
@@matthewspatch9529 I’ll have to look them up. I thought they needed hot summers? My average high temperature months are August and September -high 60’s F/ 20C. I really don’t get warm here at all I have to grow tomatoes and peppers in a hoop house or they don’t ripen before autumn
Hope they are viable for.you as they are very tolerant.
Mate! You had me at part 1. Was there ever a part 3??? So far my olives have turned out a m a z I n g 🙏. Would love to see you different marinations. Cheers.
I’m hoping to get back into it soon - life and all that. Will bring some ideas on how we use our olives. Again sorry it’s taken so long to reply which at it’s core is very rude. Glad you liked it ant I hope to share what we do with marinating soon.
Very cool. I noticed you filled the jars right to the top with brine.
Awesome
Cheers J&C 🌱🌱🌱
Hey guys - method always works for us - plenty of food and we often get them form other folks trees. Just have to look for larger fruit as oil olives are usually smaller (at least here they are).
Thank you for your wisdom, it was very nice learning this via TH-cam.
I have never done this before.
I found some olives in Athen that were ripe in October so I decided to pick them and try to pickle them myself. It is fun and I am right now doing the brining part - cant wait to try them and see if they are any good or not 🙂
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.
Hello my new friend olives 🫒 looks so delicious. Have a great day 🫒🫒
Thanks Gosia. I appreciate that.
That was excellent. Thank you!
Again thankyou it's nice to hear it's useful.
👍🏼🌸👌🏼interesting ! I will go see the first one to see what you did !
Good morning sir
I like watching your videos
And I like watching yours Babita. Thanks for watching it.😀
Very nice Matthew, I have zero skills when it comes to brining, pickling and canning. But seeing videos like this makes me want to try and learn it.
Thanks Rick. Its a bit labour intensive but its good value - I love canning and preserving.
Hi. Thank you for sharing great video.
I really like the content you share. Wishing you and your family good health, happiness and peace. full likes
Thank you that's a really kind comment. I hope your family is also well and happy.
Hadir menyaksikan video terbaikmu ini sahabatku teruslah semangat berkarya semoga semakin sukses
Thanks I hope so too. Appreciate you taking the time to watch it.
Great harvest brother thanks for sharing
Thanks for taking the time to watch it your busy life.
Love the video mate
I picked all my olives just the other day
Got about 4kg off my tree
Just starting to do this process myself
Fingers crossed I get some delicious olives at the end of it 🤞
Thanks Paul. Best of luck with your own harvest. Nothing like home grown olives mate.
Very nice recipe and description of brining your olives Matt. I hope they are tasty and top many a pizza in your household. xx Cathi xx
Thanks Cathi - I love them and I hope it helps others.
Nice Matt
They have certainly got me hungry
Looks delicious mate 👍
Thanks Neil - I love them. Now got to learn to smoke them.
Brilliant demonstration 10/10 👏
I'm confident to be able to get it right this year now! Thanks Matthew
Thanks mate - I"m sure you will be loving them next year. Always appeciate your thoughts - take care.
That's fantastic! What a great harvest too! I have always loved how beautiful olive trees are as well! -Cara
Cheers Cara - if you enjoy them they can fill out so many meals.
@@matthewspatch9529 I honestly don't really care for them, but they are beautiful trees haha!
Great job on showing us the process Matthew
Thanks.folks
Thank you so very much. I have a beautiful 46 yr old olive tree that continues to produce beautifully, but I never had time to learn what to do with them. I only knew the lye soaking method and did not want to deal with the caustic stuff. I am so excited with this info. Blessings and Thanks🙏
That's so great 👍. I'm so pleased that you are going to be able to get use from them. Such a great addition to the table. Appreciate you watching it and your thoughts.
Yum! I feel like eating now 😋. Nice video 👌
Already on to the next batch!
Awesome 👍👍👍, you have your own olive tree and you can procees it
Yes and we love it.
Thanks for sharing my new friend good job 👍
Thanks - i appreciate that.
Oh Matt this was excellent! I wish I had an olive tree. I bet those are delicious!
Thanks Lisa, Grow one - you'll have fruit in the secofndyear if you plant an advanced sapling. We couldnt do wthout them.
G'day mate.
That was great. Really well done.
All the best.
Daz.
Thanks Daz. Apologies for taking so long to get back to you. Hope you are going well.
I should grow olive in my yard.
Thank you. My apologies for taking so long to reply. Growing olives is a great investment. Thanks for watching it.
Well, I’m working my way through a few of your videos as you can see. Thank you so much for a wonderful video with some great gardening tips. I need all the tips I can get.
Hey mistakes make us better - sure your will turn out brilliantly.
Great video! The olives look so good already! I love olives and I could sit down with a jar and much on them on their own, lol. This really makes me want an olive tree!
Thanks Andrea - do it most productive tees we own just a bit of work and tons of food.
thank you matt for sharing i love it help me a lot how to brine olive thanks mate
Hey that's great I'm so glad it helped you make use of them. Take care.😀
Thanks for this video my friend
Thanks for watching it. Hope it's of use to you.
Thank you Matthew, I'm giving this a try for the first time
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.
When will the "The Making of Olive Oil" come?
In the future but not too far away.
Great explaining, thank you!
Your welcome. My apologies it’s taken so long to recognise your thoughts on this. Thanks again.
Matthew I have really got a lot from these olive videos!! Next season I’m gonna try this. Haven’t done the soaking method to get the tannins out before so will give it a crack! Super informative thanks Matthew!! 🙌🏼🙌🏼
Hope it goes well for you Anita. Wouldnt be without them.
Awesome! Thanks fr sharing this video new friend.
Thanks thats very kind. Hope its helpful.
@@matthewspatch9529 definitely yes!
I got just a bit confused in the end about how long to leave the olives jarred in the brine. I believe it's around 2 weeks, but at one point I think you mentioned the potential for 2 months, but pretty sure you came back to 2 weeks saying that it's really up to taste but at 20 days the fruit gets a bit soft... What would be your suggestion if we went through the soaking process in the part 1 video?
Edit: btw, really appreciate you sharing this video. It's super helpful for a novice like me!
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 Mathew did you do Part 3 I haven't been able to find it?
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.
Where is part 3 about the olive marinades?
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.
Thanks again mate, do you use any particular kind of salt for the brine?
Cheers Deb & Dan.
Hi folks. No I don’t use anything special whatever is cheap. I can understand that people would like to use something more specific. If you salt cure your olives in soaking (salt and water soaking every two days rather than just water then hold in vinegar mixes) it may well be a more important choice for you. Good luck with it.
Hi Mathew, I am in Tunisia, the country of olives par excellence, would you mind just telling me again for one liter of water how much salt do I use? Im sorry I didnt understand your explication 😅
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.
Hi Mathew! Two questions, what type of salt and do I store them in the fridge after I put them in the brine? Thanks :) I hope you answer because I’m at this step now and they are ready to go in jars lol TIA
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
Fantastic couple of videos Matt! Really helpful. We are trying this for the first time. I've noticed some people put a thin layer of olive oil on top before putting on the jar lids - do you have any thoughts on this?
Hi Luke, as I simply brine our olives I don’t bother but it can definitely help with shelf life. Great that you are giving it a go. I’m looking at the olives here and will hopefully be picking in about four weeks. So maybe I’ll seal some with oil again and compare how they hold up. Thanks for watching them.
Hey Matt, do you chuck the lids in with the jars?
Yes I do. 150c isn’t too much for them.
Love your videos.
Store bought tastes like there’s vinegar added. Am I wrong?
That's right. Most olives are salt cured, washed, and put into a marinade using vinegar. Thanks for the feedback I really appreciate it.
great video - I have just harvested my first 5 olives (canada). I'm going to try this ;). I'm curious about the part of jarring - I noticed you have re-used jars. I'm still learning about canning myself and have only used the hot water/boiling method with sealing jars (tomato sauce). Is there any risk of botulsim with your method or because this is a salt water brine, that risk is removed? Do those lids re-seal? I can't wait to see Part 3 - I'm curious about the marinade options.
Hi - thanks for the thoughts and my apology for the delay in reply. Great that you are processing your own fruit. Our jaring method is pretty old style and we rely on the salinity to maintain the safety of the fruit. I would always advise folks to use a method they are comfortable with however I havent had any issues with the method so far. I find that the heat of the brine is adequate in sealing the jars which I do re-use. Hope to be filming again soon and will get on with some of our favourite marinades. Simple one is lemon, rosemary and garlic.
I was wondering the same thing. I'm watching both videos a couple times. This is my first time we have harvested Arbequina olives, and I have been changing the water now for 7 days. I'm Leary about putting glass jars in the oven. I will probably do a water bath?
Been watching part 1 and 2 a few times. This is my first time preparing the brine and jarring. It took about 6 years before we had olives on our Arbequina Olive Tree. I now have my salted water brine in the olives and jars. After a couple or few weeks, do I wash the brine off and reseason them? Will they be too salty?
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.
Matheus I cured my olives with sea salts, soaked, but it’s showing mold on top, even though I changed the water. Should I discarded everything? Next time I’ll follow your instructions. Thank you in advance for your answer.
Hi - some scum on the surface is pretty normal. If it has formed into a mold that is a bit of a worry. Salt soaks are definitely a way to cure your olives quickly and perhaps it has drawn a large amount of by-product out. I'm definitely try a side by side of both methods to see. Personally I wouldn't worry too much about the mold scum but that's me. If you use them hope they are great
Doesn’t the hot water cook the olives? Should we add a bit of olive oil on top of each jar?
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.
Great video - what % salt solution are you looking for as I have rock salt. Thank you
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.
Хай 🙋.Хочу спросить у вас, скажите пожалуйста как вы путём черенкования размножает оливу?
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.
Would water bath canning the jars make a difference for longevity ???
Afraid that I can offer you much on this question. Hopefully others can.
How. Much headspace do you leave. Or is the brine right up to top
Hi, I usually fill it to the top. Putting in a layer of olive oil can be helpful, too. God luck with it.
Hi,when preparing the brine solution are you just heating the water,or boiling ?????
Hi it’s a slow summer I’d about 10 minutes. I’m so sorry for delay in response. Wish you luck with your olives. What a simple way to self-sufficiency… at least a bit.
Like the video tx
Hey thanks I appreciate it. Good luck with you olives and my apologies for not getting back to you earlier.
How long do you brine them for if you haven’t pitted them??
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.
Can I de pip olives later after brin
Hi - I usually do leave the pips in. Just cut or prick the olive and the results is the same. Good luck with it.
I am going away for a month. After I brined the olives in salt water. Can I refrigerate them until I get back and then rinse the brine out and add the vinegar and oil? thanks
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 for that.
Oi Oi! Great introduction to Olive processing! Got a farm in the south of spain, so used to making oil with them, now I'd like to try and brine some of them, do you think it would incorporate more flavour if I added some herbs and garlic to the Brine process? @Matthew'sPatch🤔
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.
I love your video
So beautiful
.hywy778
Thanks I really appreciate that.
👍🏼🌸👌🏼interesting ! I will go see the first one to see what you did !
Hope it's of use to you. Thanks for watching it.