I tried your treatment and can't believe the difference. I didn't have whole cardamon and so substituted ground, but even so, the change in my green olives is phenomenal. The only negative is that I think I'm becoming addicted to them. I'm halfway through my first large jar and am searching for a source of an even larger one. Thank you for excellent, tasty advice.
Thank you so much for sharing that with me! It is pretty awesome. I am now serving it at my restaurant and people are flipping out over it. Just so you know, I use coriander seed. If you actually use cardamom, and it worked, I’d like to know about it! Thank you!
Here in Greece I always put the olives in water and change it 2 or 3 times until the salt is reduced. They become extremely salty from the brine they are preserved in so it's impossible to consume them that way. My mother prepares olives the exact same way you did 😀 Edit: "Όπου Γιώργος και μάλαμα" meaning Wherever you find a George there's gold ☺️
I've played around with garlic, crushed red pepper flakes, a tiny bit of Scotch Bonnet Peppers and orange zest. That's a yummy one too, Let me know how yours turns out! Cheers!
Hi Chef I worked with Greeks in a restaurant and those imported Kalamatas were the best I've ever had. They were huge with a tiny seed. They marinated these in Greek olive oil, plenty of dried oregano and lime juice.... I still buy and prepare them this way although I can never find the quality of olives at local supermarkets... thanks
@@kingofrock8428 Lime juice and oregano treatment of Kalamatas sounds so refreshing! I definitely have to try that. I discovered just a few years ago that I'm sensitive bordering on allergic to allium, so I'm always on the lookout for alternative recipes. I miss garlic and leeks, but not the misery. :) Thanks for the tip.
This looks delicious! Thank you for this. I think that oil would make an incredible salad dressing, especially with fresh baby dandelion greens and arugala
I’m so glad you reached out! I am so thrilled that you enjoy them. My family loves them and we make them almost once every other month. In big batches of course. All the best!
This makes me want to try olives using your recipe...almost. Maybe it is the briny taste that has always turned me off about actually eating an olive. At least I am now open to considering giving olives another try. Thank you for that possibility. You made them look delicious.
Thank you! Soak them in water in the refrigerator for at least two days then. Change out the water a few times. You will be happy 😊. All the best. Let me know how you like them!
When i was a kid i hated green olives. I decided to try them again a few months ago pickeled and holy crap i cant get enough of them. I love eating them with salads. I decided to become a savage and try them with garlic and make little skewers with raw garlic and olives it keeps the spice down on the garlic and its great.
I never liked green olives but thought I must be missing something because almost everyone I know loves them. I tried this and now I’m hooked. Phenomenal! I used whole Italian castelvetranol. And looking forward to trying more. Question - I know you said you could cook with the leftover olive oil. But can you use it for the next batch? And if so, how do you re-use it safely? Thank you!
As long as you keep the olive oil in the refrigerator should be fine. I don’t quite understand why this post is posting now. I responded to this a while ago. Thanks for reaching out. All the best!
This is something I definitely want to try. I like your suggestion about using the seasoned olive oil in other dishes. Once you've eaten a batch of olives, can you successfully use the remaining seasoned oil for a following batch, or should you make new oil?
Thank you! The oil that is left is good to the last drop! We use it all the time in our household. We use it while we eat the olives, we don’t wait until their all gone. Cheers!
Best to watch the video. I never knew these things. Rinse, add crushed coriander, chopped garlic, chopped lemon. Treat green olives with EVOO. Use mostly avocado oil , some evvo with kalamata and lemon.
Hi, I did the kalamata olives in canola oil and olive oil and its too thick😢 i also added oregano,lemon juice squeezed, and red wine vinegar. How can i thin the marinade? Ty for your help. Beautiful video. ❤
Hi. I never liked green olives but almost everybody I know loves them so I thought I must be missing something. I tried this and they are phenomenal! They don’t taste anything like eating them straight out of the hater. I ate the first batch in 1 day. Question, can you reuse the oil for another batch and if so, how do you do it safely. Thank you!you.
Wow! So glad you like them! That’s great! Thank you for sharing your experience. I would not reuse the oil to make the next batch of olives, but I would definitely use that oil in my salads. As a matter fact, that’s exactly what I do at home, we often take the oil from the olive jar and use it as the base for the dressing that we’re using in the salad that we’re having that night, all the best!
By far, the best presentation on olives I've ever seen. Thank you! I found your video and now I've got a batch of rinsed brine cured green olives soaking in my fridge tonight. I'll make the medley tomorrow.
Never was a fan of olives until I tried some garlic stuffed kalamata in olive oil. Delicious! Opened my eyes for sure. I will definitely try your suggestions!
Thank you! How long can I keep Green Olives in the oil with garlic, lemon and coriander as you showed in the refrigerator? Is it necessary that oil covered olives until the top end of the jar? Is using Garlic safe, if I save the jars in the Fridge under 38F?
Very interesting vid. I love olives, but I never knew you needed to do anything to them like this. I was just curious how the machines get those pimentos in the regular olives on store shelves, and I ended up seeing your vid.
In Greece for the first time, I sat next to a man on my flight named George and my name is Jordan but I go by George myself. That was a fun connection on its own, BUT now to hear that fun saying in the video adds so much more! He offered me green grapes and good company on the flight over! How do I spell out that Greek saying?
Sorry I took so long to get back to you. Just had a chacne to review the video and see which phrase you were talking about. "Όπου Γιώργος και μάλαμα/ Opou Yiorgos kai malama" All the best!
Kudos to you for putting light on the awareness of water conservation. As someone who designs eco-communities, organic farms, farm-to-table restaurants, landscapes, swimming pools, greenhouses, etc. with 45 years' experience and a Team for projects in the US and Central America primarily it is good to see use of water being considered. Of course I came here for the olive preparation and your video looks great, something I will try for sure as I have a large batch of green olives on hand just bought today! Thank you for posting.....first time seeing your channel.
Thanks for recommendations. I did like you say and the olives are delicious. One thing- after i keep the jar in fridge, oil turns to a thick paste. It turns back to liquid after sitting half an hour out of fridge. Do you experience the same?
I cure my own and usually do it with lye. But what is the best way to cure fully ripe olives? Lye would destroy them.They are almost edible as-is, but with a nasty after taste, of course. I am thinking of pitting them and mixing them with some other food like onions or lemon etc in more of a tapanade that might eliminate the last remaining bitterness. Any suggestions?
Put them in a jar of water. Put in a whole raw egg. Keep adding salt until the egg floats. Take out the egg. Wait a week or two. You can season the water with a spiced pepper if you want.
hi, i havent had the chance to carefully watch the video when i was trying to prepare my olives and missed the part where you said it green olives treated with garlic shouldn’t be left outside on the counter for extended periods of time. mine had been staying out for the past three days and started to smell bad. now i’ve put them in the refrigerator but do you think that i can still eat them
George, first on the Olives , this is an at home "Game Changer!!" . Olives at restaurants or even at the market olive bar always taste better than those out of the jar at home. I just thought it was a quality thing. As it turns out it's the BRINE...that nasty gas/burp causing brine that is never pleasant. Thank you, Thank you, Thank you!!! Mostly, thanks for what you do and provide to we youtuber's. All of your segments are great and very informative. I especially enjoyed the Ramen with your son, we could all see in the moment just how much fun that was for you, and the beam in your eye of a proud Dad. Please continue to post, your following will GROW. We appreciate you :)
Hey Jeff! Thank you, thank you, thank you! It's a long process and it's very challenging. People kind of think your motives are skewed when you put out videos. It's really hard to convince viewers that you really mean the best for them. And, not all of us are celebrities. So I really appreciate your comment! I want to wish you nothing but health, prosperity and good fortune! All the best!
I love love love love loveeeeeee olives 🫒. I do mine the same way with the wash/rinse process using purified water. I let mine soak in the water inside the jar two days (on counter) which I change the water on day two. By day three they are ready and wayyyyy less salty and a whole lot more tolerable. I eat them right out the jar. I don't however, put the garlic, coriander seed and lemon in there. I'll have to try that, thanks. That may hype them up a bit!! 😋
Thank you for reaching out! Just be careful leaving them out on the counter. Once you pull the salt, they can spoil. Let me know how you like them seasoned! Cheers!!
@@gofigure4920 you just need to season them and then eat them. No need to soak them. But are they aged? Sometimes olives that are fresh off the tree are extremely bitter and tanniny
Going to try this with some regular size olives I bought. I have ground coriander and was debating with myself about going to go get whole seed. Also, I had found some Seville orange flavored green olives that I actually liked out of the jar but it seems like that was a failed experiment because I can’t find them anymore. I wonder how bits of orange thrown in with the lemon would taste.
Hi Josephine! I actually experimented with orange and some chili peppers that came out very nice. Play around with it, write down what you did and if you like it, repeat! Thanks for reaching out!
I would say 9/10 times i prefer green olives! And the ones they have at markeds that are in olive oil and have herbs or pickled garlic in them are amazing
I’m going to agree with you. I am not sure why but I gravitate towards the green myself or the little French olives. They’re my favorite dark ones. All the best!
Awesome video-appreciated all the information. What I would like to know is why did you put garlic in with the green olives, but not with the kalamata? I have a jar of pretty tasteless kalamatas and I want to bring back their flavor, so why no garlic?
Thank you! It was just through experimentation that I felt the garlic tasted best with the green olives than with the Kalamata. The green olives make a really nice dressing (flavored oil) with the coriander garlic and lemon where as the garlic in my personal opinion doesn’t do much for the Kalamata olives. Cheers!
Ok, thank you for the feedback! I love garlic, so I will do some experimenting. But first I will try using oregano, which was suggested to me by an Italian olive grower...
Refrigeration is best especially when the vinegar is washed out. It is necessary. Especially when adding garlic. Some garlic has a bacteria in it that is anaerobic. The oil generates a perfect breading ground. It must go in the refrigerator. Thank you
I agree that green and mature olives are fantastic when allowed to extract flavor from oils and vinegars/sugers. But I would not want my Kalamata marinaded in any sort of way. I think that's just preference. I like them salty and briny and dependent on the variety with differing chewiness and most straight from the glass. I am not sure if the US product is the same as we have here in Europe. The brine is only as salty as salt water and unless they are dry-salted, they are not too salty to eat.
Ok how am I a Greek for 49 years and never realized any of this? Ok, George (Connor Finnegan O'Malley)......the Greek Leprechaun..........another one I'm going to have to try!
Thanks now I know how to eat olives not straight out of the jar important to prepare olives as you say before eatingI will have to try. I usually by my olives in a jar from a supermarket am i missing out on the the real benefit and taste of the olives
@@ColinGlass-v9x my pleasure! Just make sure that you aren’t trying to extract salt from reasonable salted/ light-vinegar olives like castelvetrano olives. Cheers!
Hi Chef, The first time I made the green olives in a very small batch they turned out amazing. However, every time since then they become congealed in a green mushy substance. Do you know why this keeps happening? I am using extra virgin olive oil so I don’t know what I’m doing wrong. Please let me know if you know what I’m doing wrong :(
Does it liquify at room temperature? If it does, it’s your olive oil and there is nothing wrong with that. If you want to eat them straight from the refrigerator then take another olive oil, put it in the refrigerator overnight, see if it congeals. If not, use that one. Hope that helps!
Looks delicious and healthy Chef! Cannot wait to experiment with added herbs, fresh citrus and maybe a little spice and heat to compliment the olive oil!
I agree with this, however, certain brands have far less salt. Honestly though, all salt really is, is an enhancer. It basically overpowers what the olives taste like already. I am gonna try this though, it's unique and different. I love green olives from the jar, if I can make them better I'm all for it.
How about the olives my grandparents send me from Greece in those big tin containers. Should I leave them in the brine as is or do your method? I enjoyed your video great tip!
I would leave what you do not plan on eating in the brine until you are ready to treat them, but definitely treat them . Thank you for your kindness! All the best!
@@AwareHouseChef Should I remove them from the tin container follow your instructions in the video for the black olives and place them in a glass jar? My parents always left them in the container and were eating them that way.
I love this video! Olives and lemons my most favorite things to eat. Only you would know they could me put together for more flavor! I do not understand your term "use only pure olive oil" because the link to Amazon shows a EVOO which to my understanding is different than pure olive oil. I want to make sure I get this recipe right. I am addicted to cumin so I'll try adding it with cilantro, culantro, garlic, red onion and ají dulce peppers for the Puerto Rican flare. Thank you for sharing this!!
Modern olive harvesting includes hand picking, tree shaking with tarps on the ground or machines with a catch basin under it. I don't think the standard practice involves any of the olives falling on bare ground. Even a basic tarp would be used. I will definitely try this recipe.
Thanks for the practical tips! Of course never waste olive oil and I also re-use it like you do! ... but I didn't understand why the (ripe) kalamata make the oil become thicker? Isn't it just the temperature? Thanks!
Thank you for the kindness! I don’t understand it either. I think it might have to do with the brine or the ripeness. But, that’s what happens. All the best!
@@AwareHouseChef ok, but now I'm curious! ... I happen to have (whole) green Halkidiki jumbo and ripe Kalamata, so I will do exaktly the same process with both (same oil etc) and see what happens :-)
enjoyed the process!! I was just rinsing it under water but lost the flavor. I think adding in Olive oil is a good combo!! may be some chili flakes and oregano..... Oh yeah,... second thought olive pesto- top notch!!!
Yum! You answered all the questions I have had for years. I can hardly wait to buy olives, now that I know what to look for and how to prepare them. I am grateful.
Your channel is like gold for me. I just hope for the time to get at all these great recipes. What would you suggest besides Avocado Oil? I definitely won't use Avocado Oil.
Just found you! Love your channel! I have always eaten my olives straight from the jar. I tried your recipe for the cracked green olives and the olive oil turned into a brick. Is that what you mean by thickens up. It does liquify but it takes about 10 minutes to become oil completely. Thanks in advance!!
Thank you David! I appreciate your kindness. Yes the olive oil will thicken and that is perfect fine, usually happens more with the black olives . No big deal as you noticed about ten minutes and it liquifies. How did you like them?
@@AwareHouseChef They are good but I will try again as I think I may left them in water to long as I was not able to get the coriander seed right away. 4 days changed the water 3 times.
Thank you for your video! I love olives and feta cheese, now I knew how to make store bought feta less salty, now I know it a bout Olives as its not always I have the time or money to swing by our middle eastern store
Most canned or jarred olives are cured with an initial lye bath for debittering of phenols. This however leaches out alot of the flavor but greatly speeds up production. Canned black olives are treated with ferrous glucanate to color them dark black.
Just following my friend’s recipe. I have tried toasting them as well. The lemon and oil on their own do a dynamite job of extracting the coriander without the need for them to be toasted, uness you would prefer that flavor profile. Cheers!
Looks nice. I discovered olives in the last couple of years for me. Never liked them b4. I dont like the liquid in the jar. Definitivly will try it out 💚
@@AwareHouseChefi used kalamata olives. the liquid got way too thick, like u mentioned, bc its too much olive oil. It does not taste amazingly better, but i can Taste a bit difference. I will try it again with Green olives one time.
Certainly! I did two other videos on olive oil. One is quite technical and will help you find really good olive oil from many parts of the world and the other is about excellent California olive oil. Hope this helps! th-cam.com/video/OnUY6iHYHyY/w-d-xo.htmlsi=4_q-YOhCt3a2bsrz th-cam.com/video/Gf6raj8Yu9Y/w-d-xo.htmlsi=fcXemHhvbT1h_mZ9
Yia sas o Yiorgos! What a simple tutorial and presented with such enthusiasm! Thank you. I recently had to purchase black olives from a nearby farm as my own tree did not deliver a crop this past year; sadly they were already pitted and in brine. Most of them I will convert into tapenade or use on pizza. The good looking ones (about half, so 5 lbs (2.5 kg) I rinsed well then placed them on a baking sheet in a convection oven @ 40C for almost an hour, then put them into jars with combinations of varying additives like crushed garlic, mint, rosemary and bay, all out of my home garden - pity I had not seen your program and considered lemon as well as I also have those growing here but it is not too late to slip some into the remaining jars that I still have to fill. These make very acceptable gifts for hosts at lunch or dinner parties as the Festive Season approaches, too.
There is a significant amount of brine in cured olives. By washing it the way I suggested, there will still be some salt left in them, but the olives will now need refrigeration. In the refrigerator they will last for months. Just treat about a months worth of olives at a time. Hope this helps. Thanks for reaching out!
Hi again. Im really intererestet in Your videos, and now with oile and grapes from oliven fruits. When You mention temeperatur in this video, is i Celcius or Fahrenheit. You know, im from Denmark, and we operate prim with Celcius. Thanks Chef.
I pulled this video up while sitting here eating a can of the exact ones he said he doesn't eat be ause of the the ferrous gluconate (btw it's a type of edible iron and is good for you if you need to eat iron, ferrous gluconate is sometimes used to treat anemia)
I try to avoid all additives. Especially ones I am unaware of. Thank you for leading me to the truth about one I was suspicious of. I am glad to know that ferrous gluconate is a safe one. Truth be told, I would look for any reason to avoid those olives. 😂😂 All the best and thanks again
Pitted, green olive, red chili, pepper, walnut, roughly chopped menace garlic, combine all the ingredients add olive oil to cover, put in a jar and ready to enjoy over toast and cream cheese😋,, called Makdoos in the Mediterranean region
To the best of my knowledge lactic acid is a byproduct from fermentation. Naturally occurring lactic acid has health benefits as well. There is synthesized lactic acid. It acts as a preservative as well that is not known to have any harmful side affects. For some people with an intolerance, excessive consumption of lactic acid could make them sick.
Great advice. Will be trying someday. Unfortunately, I married into a big German Irish family that doesn't even think olives are for eating! Too much flavor! 😆
:Gasp: I vouch for dressing spaezle with a blend of avocado and olive oils and a tasty change up. Good avocado oil tastes so much like clarified sweet butter that it's a fine substitute. So the choice to be made is what olive flavors you would like, perhaps a Spanish olive oil for a little black pepper spiciness, or simply a second-press italian for their fragile taste buds. ;-)
Seriously? That’s awesome. For fresh olives there is a completely different process. Add them to water, put a whole raw egg in the water and keep adding salt to the water (preferably Celtic sea salt) until the egg floats. Then wait a few weeks. They’re delicious just like that. If you want, you could then just add the lemon coriander etc. Cheers!
Greetings Hakima! Thank you for reaching out and thank you for sharing. I look forward to hearing from you in the future when you let me know how those olives turned out. All the best!
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I enjoy black olives, with (aged) cheddar cheese, and Organic red wine. Cheers!
I tried your treatment and can't believe the difference. I didn't have whole cardamon and so substituted ground, but even so, the change in my green olives is phenomenal. The only negative is that I think I'm becoming addicted to them. I'm halfway through my first large jar and am searching for a source of an even larger one. Thank you for excellent, tasty advice.
Thank you so much for sharing that with me! It is pretty awesome. I am now serving it at my restaurant and people are flipping out over it. Just so you know, I use coriander seed. If you actually use cardamom, and it worked, I’d like to know about it! Thank you!
Here in Greece I always put the olives in water and change it 2 or 3 times until the salt is reduced.
They become extremely salty from the brine they are preserved in so it's impossible to consume them that way.
My mother prepares olives the exact same way you did 😀
Edit: "Όπου Γιώργος και μάλαμα" meaning Wherever you find a George there's gold ☺️
Where are you in Greece? I lived in Evia for two years
Thanks for this! Do you all do it differently between black and green olives?
@@AwareHouseChef
I just saw your comment, i didn't get a notification for it originally.
I live in Athens but I'm originally from Epirus.
Whats the duration between changing water? And does taking few out of brine spoils others??? I'll be eating kalamta olives first time. HELPPP
Efharisto, Yorgos!
I've played around with garlic, crushed red pepper flakes, a tiny bit of Scotch Bonnet Peppers and orange zest. That's a yummy one too, Let me know how yours turns out! Cheers!
Hi Chef I worked with Greeks in a restaurant and those imported Kalamatas were the best I've ever had. They were huge with a tiny seed. They marinated these in Greek olive oil, plenty of dried oregano and lime juice.... I still buy and prepare them this way although I can never find the quality of olives at local supermarkets... thanks
@@kingofrock8428 thanks for sharing that Rick! Cheers!
@@kingofrock8428 Lime juice and oregano treatment of Kalamatas sounds so refreshing! I definitely have to try that. I discovered just a few years ago that I'm sensitive bordering on allergic to allium, so I'm always on the lookout for alternative recipes. I miss garlic and leeks, but not the misery. :) Thanks for the tip.
Thàt would make good pickled eggs
This looks delicious! Thank you for this. I think that oil would make an incredible salad dressing, especially with fresh baby dandelion greens and arugala
Mmm. You're right! It's that time for baby dandelion leaves. Thanks for the reminder!!
watching this as im eating olives
Same , lol
its our primal brain wanting us to connect with others with food
i am here once again, i sure do love olives
I made it with green olives. Boy oh boy, what a difference. Thank you. It is delicious.
I’m so glad you reached out! I am so thrilled that you enjoy them. My family loves them and we make them almost once every other month. In big batches of course. All the best!
This video has literally changed my life. You sir, are a gentleman and a scholar.
Thank you I am so glad that you enjoyed it. Let me know which recipe is your favorite. All the best!
This makes me want to try olives using your recipe...almost. Maybe it is the briny taste that has always turned me off about actually eating an olive. At least I am now open to considering giving olives another try. Thank you for that possibility. You made them look delicious.
Thank you! Soak them in water in the refrigerator for at least two days then. Change out the water a few times. You will be happy 😊. All the best. Let me know how you like them!
Green olives and black olives are very different too
When i was a kid i hated green olives. I decided to try them again a few months ago pickeled and holy crap i cant get enough of them. I love eating them with salads. I decided to become a savage and try them with garlic and make little skewers with raw garlic and olives it keeps the spice down on the garlic and its great.
I never liked green olives but thought I must be missing something because almost everyone I know loves them. I tried this and now I’m hooked. Phenomenal! I used whole Italian castelvetranol. And looking forward to trying more. Question - I know you said you could cook with the leftover olive oil. But can you use it for the next batch? And if so, how do you re-use it safely? Thank you!
As long as you keep the olive oil in the refrigerator should be fine. I don’t quite understand why this post is posting now. I responded to this a while ago. Thanks for reaching out. All the best!
This is something I definitely want to try. I like your suggestion about using the seasoned olive oil in other dishes. Once you've eaten a batch of olives, can you successfully use the remaining seasoned oil for a following batch, or should you make new oil?
Thank you! The oil that is left is good to the last drop! We use it all the time in our household. We use it while we eat the olives, we don’t wait until their all gone. Cheers!
Best to watch the video. I never knew these things. Rinse, add crushed coriander, chopped garlic, chopped lemon. Treat green olives with EVOO.
Use mostly avocado oil , some evvo with kalamata and lemon.
Let me know how yours turns out! Thank you!
Hi, I did the kalamata olives in canola oil and olive oil and its too thick😢 i also added oregano,lemon juice squeezed, and red wine vinegar. How can i thin the marinade? Ty for your help. Beautiful video. ❤
Thanks for sharing. Try to stay clear of canola. It’s best with olive oil. Cheers.
Hi. I never liked green olives but almost everybody I know loves them so I thought I must be missing something. I tried this and they are phenomenal! They don’t taste anything like eating them straight out of the hater. I ate the first batch in 1 day. Question, can you reuse the oil for another batch and if so, how do you do it safely. Thank you!you.
Wow! So glad you like them! That’s great! Thank you for sharing your experience. I would not reuse the oil to make the next batch of olives, but I would definitely use that oil in my salads. As a matter fact, that’s exactly what I do at home, we often take the oil from the olive jar and use it as the base for the dressing that we’re using in the salad that we’re having that night, all the best!
Idid the same before i see your video i was trying to find a way but couldn't until I played with the ingredients and turned amazing
Glad to hear that!
By far, the best presentation on olives I've ever seen. Thank you! I found your video and now I've got a batch of rinsed brine cured green olives soaking in my fridge tonight. I'll make the medley tomorrow.
Thank you Rudy! I appreciate you reaching out and thank you for your kindness. All the best!
Never was a fan of olives until I tried some garlic stuffed kalamata in olive oil. Delicious! Opened my eyes for sure. I will definitely try your suggestions!
Many thanks! Hope you share your results. Cheers!!
Thank you! How long can I keep Green Olives in the oil with garlic, lemon and coriander as you showed in the refrigerator? Is it necessary that oil covered olives until the top end of the jar? Is using Garlic safe, if I save the jars in the Fridge under 38F?
Very safe in the refrigerator. It is best that the oil covers the olives. It can last safely for a couple of months. Cheers!
Very interesting vid. I love olives, but I never knew you needed to do anything to them like this. I was just curious how the machines get those pimentos in the regular olives on store shelves, and I ended up seeing your vid.
Glad you liked it! Welcome!
In Greece for the first time, I sat next to a man on my flight named George and my name is Jordan but I go by George myself. That was a fun connection on its own, BUT now to hear that fun saying in the video adds so much more! He offered me green grapes and good company on the flight over! How do I spell out that Greek saying?
Sorry I took so long to get back to you. Just had a chacne to review the video and see which phrase you were talking about. "Όπου Γιώργος και μάλαμα/ Opou Yiorgos kai malama" All the best!
Kudos to you for putting light on the awareness of water conservation. As someone who designs eco-communities, organic farms, farm-to-table restaurants, landscapes, swimming pools, greenhouses, etc. with 45 years' experience and a Team for projects in the US and Central America primarily it is good to see use of water being considered. Of course I came here for the olive preparation and your video looks great, something I will try for sure as I have a large batch of green olives on hand just bought today! Thank you for posting.....first time seeing your channel.
Thank you for sharing and welcome! All the best!
Thanks for recommendations. I did like you say and the olives are delicious. One thing- after i keep the jar in fridge, oil turns to a thick paste. It turns back to liquid after sitting half an hour out of fridge. Do you experience the same?
Yes. That is normal especially ( for some reason) with the Kalamata olives. Thank you for reaching out! Glad you enjoyed them!
Thank very much sir, you just save my life and the way you're tasting them is priceless 😋😋😋
My pleasure. Let me know how yours turn out. Cheers!
Worthy presentation. Bravo
Super kind of you to comment! Thank you . My pleasure
I cure my own and usually do it with lye. But what is the best way to cure fully ripe olives? Lye would destroy them.They are almost edible as-is, but with a nasty after taste, of course. I am thinking of pitting them and mixing them with some other food like onions or lemon etc in more of a tapanade that might eliminate the last remaining bitterness. Any suggestions?
Put them in a jar of water. Put in a whole raw egg. Keep adding salt until the egg floats. Take out the egg. Wait a week or two. You can season the water with a spiced pepper if you want.
hi, i havent had the chance to carefully watch the video when i was trying to prepare my olives and missed the part where you said it green olives treated with garlic shouldn’t be left outside on the counter for extended periods of time. mine had been staying out for the past three days and started to smell bad. now i’ve put them in the refrigerator but do you think that i can still eat them
Definetly not!
My favorite are castelvetrano olives. How do you make olives taste like those??😋😛
You buy those. That are unique and they are usually only cured in salt water.
I enjoy olives as is but someday will give your method a go...thanks chef
My pleasure John. I think you’ll be pleased! Cheers!
George, first on the Olives , this is an at home "Game Changer!!" . Olives at restaurants or even at the market olive bar always taste better than those out of the jar at home. I just thought it was a quality thing. As it turns out it's the BRINE...that nasty gas/burp causing brine that is never pleasant. Thank you, Thank you, Thank you!!!
Mostly, thanks for what you do and provide to we youtuber's. All of your segments are great and very informative. I especially enjoyed the Ramen with your son, we could all see in the moment just how much fun that was for you, and the beam in your eye of a proud Dad. Please continue to post, your following will GROW. We appreciate you :)
Hey Jeff! Thank you, thank you, thank you! It's a long process and it's very challenging. People kind of think your motives are skewed when you put out videos. It's really hard to convince viewers that you really mean the best for them. And, not all of us are celebrities. So I really appreciate your comment! I want to wish you nothing but health, prosperity and good fortune! All the best!
I love love love love loveeeeeee olives 🫒. I do mine the same way with the wash/rinse process using purified water. I let mine soak in the water inside the jar two days (on counter) which I change the water on day two. By day three they are ready and wayyyyy less salty and a whole lot more tolerable. I eat them right out the jar. I don't however, put the garlic, coriander seed and lemon in there. I'll have to try that, thanks. That may hype them up a bit!! 😋
Thank you for reaching out! Just be careful leaving them out on the counter. Once you pull the salt, they can spoil. Let me know how you like them seasoned! Cheers!!
@@gofigure4920 you just need to season them and then eat them. No need to soak them. But are they aged? Sometimes olives that are fresh off the tree are extremely bitter and tanniny
@@gofigure4920 some species of olives need to sit so that the bitterness goes away. Usually when they are green olives
Going to try this with some regular size olives I bought. I have ground coriander and was debating with myself about going to go get whole seed. Also, I had found some Seville orange flavored green olives that I actually liked out of the jar but it seems like that was a failed experiment because I can’t find them anymore. I wonder how bits of orange thrown in with the lemon would taste.
Hi Josephine! I actually experimented with orange and some chili peppers that came out very nice. Play around with it, write down what you did and if you like it, repeat! Thanks for reaching out!
Definitely going for it
Yum thank you I look forward to trying olives like this
Thank you!! Please share with me how it turns out!! All the best!
Will do 😊👍
I would say 9/10 times i prefer green olives! And the ones they have at markeds that are in olive oil and have herbs or pickled garlic in them are amazing
I’m going to agree with you. I am not sure why but I gravitate towards the green myself or the little French olives. They’re my favorite dark ones. All the best!
Mazzetta Castelvetrano olives are like nothing else, a Must try !
Love them. I can eat a whole jar. Cheers
Try Paesana Castelvetrano organic olives from Costco......better buy at $7.79 for 34 oz. and not salty. We eat a jar a week.
Wow 🤩. Thank you for this video. I will do that.
My pleasure! Please let me know how yours turns out. All the best!
Awesome video-appreciated all the information. What I would like to know is why did you put garlic in with the green olives, but not with the kalamata? I have a jar of pretty tasteless kalamatas and I want to bring back their flavor, so why no garlic?
Thank you! It was just through experimentation that I felt the garlic tasted best with the green olives than with the Kalamata. The green olives make a really nice dressing (flavored oil) with the coriander garlic and lemon where as the garlic in my personal opinion doesn’t do much for the Kalamata olives. Cheers!
Ok, thank you for the feedback! I love garlic, so I will do some experimenting. But first I will try using oregano, which was suggested to me by an Italian olive grower...
@@rebeccar4312 would love to know your recipe!
Sir would you please tell us how can we preserve Olive at home for long time..can we use Viniger in it...must inform me...Thanks sir
Refrigeration is best especially when the vinegar is washed out. It is necessary. Especially when adding garlic. Some garlic has a bacteria in it that is anaerobic. The oil generates a perfect breading ground. It must go in the refrigerator. Thank you
I agree that green and mature olives are fantastic when allowed to extract flavor from oils and vinegars/sugers. But I would not want my Kalamata marinaded in any sort of way. I think that's just preference. I like them salty and briny and dependent on the variety with differing chewiness and most straight from the glass. I am not sure if the US product is the same as we have here in Europe. The brine is only as salty as salt water and unless they are dry-salted, they are not too salty to eat.
Thanks for reaching out. Here, Kalimantan olives are way to brined. Masks all the flavor
THANK YOU!
I love olives!
You’ve helped me to enjoy them more!
My pleasure! Glad to help!!
Ok how am I a Greek for 49 years and never realized any of this? Ok, George (Connor Finnegan O'Malley)......the Greek Leprechaun..........another one I'm going to have to try!
Us leprechauns keep popping up all over the place 😂 thanks for reaching out! Let me know how it goes!
Thanks now I know how to eat olives not straight out of the jar important to prepare olives as you say before eatingI will have to try. I usually by my olives in a jar from a supermarket am i missing out on the the real benefit and taste of the olives
@@ColinGlass-v9x my pleasure! Just make sure that you aren’t trying to extract salt from reasonable salted/ light-vinegar olives like castelvetrano olives. Cheers!
Hi Chef,
The first time I made the green olives in a very small batch they turned out amazing. However, every time since then they become congealed in a green mushy substance. Do you know why this keeps happening? I am using extra virgin olive oil so I don’t know what I’m doing wrong. Please let me know if you know what I’m doing wrong :(
Does it liquify at room temperature? If it does, it’s your olive oil and there is nothing wrong with that. If you want to eat them straight from the refrigerator then take another olive oil, put it in the refrigerator overnight, see if it congeals. If not, use that one. Hope that helps!
Oh okay that’s good to know! I will have to experiment with the olive oils then. Thank you chef!!
I learned stuff. Thank you, Chef.
@@boomshanka8743 my pleasure! All the best.
I m fixing to try ! I like olive but salt is taking me off them . Going to do what you recommend 👍
Let me know ow how yours turns out! I prefer the colloidal olive recipe. Cheers!
Looks delicious and healthy Chef! Cannot wait to experiment with added herbs, fresh citrus and maybe a little spice and heat to compliment the olive oil!
Thank Mike! Please give them a go and let me know!
Honestly just typed in “olives” in the search bar and MAN! This method looks good!
@@NicholasPost-wg9tz thanks. Let me know how yours turns out. Cheers
I agree with this, however, certain brands have far less salt. Honestly though, all salt really is, is an enhancer. It basically overpowers what the olives taste like already.
I am gonna try this though, it's unique and different. I love green olives from the jar, if I can make them better I'm all for it.
Dude, im still fasting and this makes me drool ...i need to make this for my family and myself
Thank you. Please let me know how it turns out!
I like olive as sold... 🤔 this sounds intriguing.
How about the olives my grandparents send me from Greece in those big tin containers. Should I leave them in the brine as is or do your method? I enjoyed your video great tip!
I would leave what you do not plan on eating in the brine until you are ready to treat them, but definitely treat them . Thank you for your kindness! All the best!
@@AwareHouseChef Should I remove them from the tin container follow your instructions in the video for the black olives and place them in a glass jar? My parents always left them in the container and were eating them that way.
@@MIKEYSREVIEWS yes. Do not leave them in the tin. The oil will take on the taste
The store I go to has olives and garlic mixture in an open buffet style self serve. It is not refrigerated. Is this a health risk?
Garlic in oil at room temperature in New York is a major health risk.
I love this video! Olives and lemons my most favorite things to eat. Only you would know they could me put together for more flavor! I do not understand your term "use only pure olive oil" because the link to Amazon shows a EVOO which to my understanding is different than pure olive oil. I want to make sure I get this recipe right. I am addicted to cumin so I'll try adding it with cilantro, culantro, garlic, red onion and ají dulce peppers for the Puerto Rican flare. Thank you for sharing this!!
My pleasure. Recipe, recipe, recipe... Please! Love to know how you do it Melody! All the best!
Thank you for sharing, so much education. Thank you
My pleasure! All the best!
Modern olive harvesting includes hand picking, tree shaking with tarps on the ground or machines with a catch basin under it. I don't think the standard practice involves any of the olives falling on bare ground. Even a basic tarp would be used. I will definitely try this recipe.
Please let me know how yours turns out. Thank you!
EXCELLENT INFORMATION 😇👍🏾
@@cherylwin9364 thank you!
I know this was awhile ago, but are there alternatives to the avocado oil for the kalamatas? I can’t eat avocado oil.
@@abbeywhittington3389 you can choose whatever healthy oil you prefer just now that olive oil will congeal
Thanks for the practical tips! Of course never waste olive oil and I also re-use it like you do! ... but I didn't understand why the (ripe) kalamata make the oil become thicker? Isn't it just the temperature? Thanks!
Thank you for the kindness! I don’t understand it either. I think it might have to do with the brine or the ripeness. But, that’s what happens. All the best!
@@AwareHouseChef ok, but now I'm curious! ... I happen to have (whole) green Halkidiki jumbo and ripe Kalamata, so I will do exaktly the same process with both (same oil etc) and see what happens :-)
@@asif_es let me know what happens. Cheers
enjoyed the process!! I was just rinsing it under water but lost the flavor. I think adding in Olive oil is a good combo!! may be some chili flakes and oregano..... Oh yeah,... second thought olive pesto- top notch!!!
Thank you for reaching out! Happy holidays! Excellent suggestions
Wow. This is a game changer. Can't believe I have never seen this done before.
Thank you! Give it a try and please let me know how your olives turn out. I appreciate that you reached out. Cheers!
Going to certainly try this! Twila and I love olives, esp Kalamatas! Thanks George!
Thank you! Please be sure to post your results Lance!! All the best my friend!!
Very excellent video. I've always thought of Olives as a treat and something to he enjoyed.
Thank you ! They can be a treat for sure sometimes even a staple at the table , especially in Mediterranean countries like Greece. All the best!
The green olives are a recipe from Cyprus ,that's how we make them for years thank you 😊
My friend is from Rhodes who gave me the recipe. Must be similar. Cheers!
Yum! You answered all the questions I have had for years. I can hardly wait to buy olives, now that I know what to look for and how to prepare them. I am grateful.
Thank you Kathleen. I am grateful for your post! Please keep me informed about the olives! All the best!
@@AwareHouseChef Will do, I just got my pumpkin seeds and can't wait to make the crackers. Thanks!
@@Kathleen67. they're great! Enjoy them!
Your channel is like gold for me. I just hope for the time to get at all these great recipes. What would you suggest besides Avocado Oil? I definitely won't use Avocado Oil.
Just found you! Love your channel! I have always eaten my olives straight from the jar. I tried your recipe for the cracked green olives and the olive oil turned into a brick. Is that what you mean by thickens up. It does liquify but it takes about 10 minutes to become oil completely. Thanks in advance!!
Thank you David! I appreciate your kindness. Yes the olive oil will thicken and that is perfect fine, usually happens more with the black olives . No big deal as you noticed about ten minutes and it liquifies. How did you like them?
@@AwareHouseChef They are good but I will try again as I think I may left them in water to long as I was not able to get the coriander seed right away. 4 days changed the water 3 times.
@@davidvermeer560 two days is more than enough.
@@AwareHouseChef Tried the Kalamata olive recipe. Absolutely loved them! Turned out fantastic! So much better than before!! Thanks!!
My pleasure David. So glad they were good for you! Cheers!
I love olives… this has been a really interesting video to watch!
My pleasure! All the best!
Thank you for your video! I love olives and feta cheese, now I knew how to make store bought feta less salty, now I know it a bout Olives as its not always I have the time or money to swing by our middle eastern store
Glad I can help! Cheers!
Most canned or jarred olives are cured with an initial lye bath for debittering of phenols. This however leaches out alot of the flavor but greatly speeds up production. Canned black olives are treated with ferrous glucanate to color them dark black.
Tried this and love it! 🤯 Thanks for sharing.
That is great news! Thank you!!
Is there a reason you didn’t roast the coriander seeds? it would open up it’s flavour a bit more.
Just following my friend’s recipe. I have tried toasting them as well. The lemon and oil on their own do a dynamite job of extracting the coriander without the need for them to be toasted, uness you would prefer that flavor profile. Cheers!
Thank you for sharing your very simple recipes in making olives more delicious George 👍espe from Canada
My pleasure and thank you for your kindness! It goes a long way! Cheers!
Looks nice. I discovered olives in the last couple of years for me. Never liked them b4. I dont like the liquid in the jar. Definitivly will try it out 💚
That’s the killer. The liquid. You’ll appreciate this technique. Please let me know. Cheers
@@AwareHouseChef i made them today, i will let u know how i like them in a some Days, i cant wait
@@ohnenamen5911 me too !
@@AwareHouseChefi used kalamata olives. the liquid got way too thick, like u mentioned, bc its too much olive oil. It does not taste amazingly better, but i can Taste a bit difference. I will try it again with Green olives one time.
@@ohnenamen5911 thank you for letting me know! Cheers!
What about if we cant get olive oil from Greece?! Any other recommendations!
Certainly! I did two other videos on olive oil. One is quite technical and will help you find really good olive oil from many parts of the world and the other is about excellent California olive oil. Hope this helps!
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th-cam.com/video/Gf6raj8Yu9Y/w-d-xo.htmlsi=fcXemHhvbT1h_mZ9
Great info. Will certainly try - maybe will add a touch of dried parsley
Please share your recipe! Thank you!! Cheers!
You really are knowable. Subscribed for this reason.
Thank you and welcome! Let me know if there’s any content you would like me to cover. All the best.
What would you suggest for canned black olives?
I don’t like them at all. I would not recommend them
@@quaherway2941 with the canned ones? They are cooked so I don’t think it will work. Seasoning them will definitely help though
I love this recipe and it is very useful
Thank you. It’s my pleasure
Should be stored in the fridge ? How many days after we can eat ?
@@greensleeve8578 yes. After it’s desalinated and seasoned you can have it right away
@@AwareHouseChef many thanks for sharing this clip. I will try with black olive
Yia sas o Yiorgos! What a simple tutorial and presented with such enthusiasm! Thank you. I recently had to purchase black olives from a nearby farm as my own tree did not deliver a crop this past year; sadly they were already pitted and in brine. Most of them I will convert into tapenade or use on pizza. The good looking ones (about half, so 5 lbs (2.5 kg) I rinsed well then placed them on a baking sheet in a convection oven @ 40C for almost an hour, then put them into jars with combinations of varying additives like crushed garlic, mint, rosemary and bay, all out of my home garden - pity I had not seen your program and considered lemon as well as I also have those growing here but it is not too late to slip some into the remaining jars that I still have to fill. These make very acceptable gifts for hosts at lunch or dinner parties as the Festive Season approaches, too.
Thank you for that wonderful post! Glad that you are surrounded by olives! Thank you for reaching out! All the best!
Wooo. So we’ll done. I’m going to do this.
Thank you! Let me know how yours turns out!
I did my jumbo rainbow olives with some olive oil, salt, fresh cut chilli, fresh thyme and fresh garlic
Do we need to wash thoroughly before consuming? If all the brine gone n washed will The Olives get rotten?
There is a significant amount of brine in cured olives. By washing it the way I suggested, there will still be some salt left in them, but the olives will now need refrigeration. In the refrigerator they will last for months. Just treat about a months worth of olives at a time. Hope this helps. Thanks for reaching out!
This video is beautifully shot
Thank you!
Hi again. Im really intererestet in Your videos, and now with oile and grapes from oliven fruits. When You mention temeperatur in this video, is i Celcius or Fahrenheit. You know, im from Denmark, and we operate prim with Celcius. Thanks Chef.
I’m usually pretty good about measuring both. If I did not specify, the temperature mentioned would be in Fahrenheit. My apologies
@@AwareHouseChef no no no, dont apologies.
Olives are one of my happy place foods. Ive always eaten them kinda but themselves but now im going to start doing this!
I believe you’re going to love them this way! Please let me know!
What about green olives with pimento stuffings? Doing the same thing with them as well?
They usually don’t work. Rinsing them makes the pimento fall out.
I pulled this video up while sitting here eating a can of the exact ones he said he doesn't eat be ause of the the ferrous gluconate (btw it's a type of edible iron and is good for you if you need to eat iron, ferrous gluconate is sometimes used to treat anemia)
I try to avoid all additives. Especially ones I am unaware of. Thank you for leading me to the truth about one I was suspicious of. I am glad to know that ferrous gluconate is a safe one. Truth be told, I would look for any reason to avoid those olives. 😂😂 All the best and thanks again
I live in Manzanilla and I have manzanilla olives and next week it’s time to harvest yewwwww!!!
I’m very jealous!!
Hi, for the kalamata olives, can I use 75% canola oil and 25% olive oil instead of using avocado oil ?
I am really against canola oil. If you need to use a type of canola, look into pure Irish or non Irish organic rapeseed oil
seed oils like canola is very difficult to get out of your body once consumed
Pitted, green olive, red chili, pepper, walnut, roughly chopped menace garlic, combine all the ingredients add olive oil to cover, put in a jar and ready to enjoy over toast and cream cheese😋,, called Makdoos in the Mediterranean region
Mmm. Awesome. Thank you!
I like the oil cured bitter black olives with a dark beer.
They seem to compliment each other.
I can see that. Cheers! 🍺
Nice vid...going to try this!
Very cool! Let me know how you like it. Thanks for reaching out!
how much extra calories does it add to the olives when you are bathing it in olive oil?
Well it all depends on how much of that olive oil you consume. A lot of it rolls off of it.. we use it as a dressing in our salad.
What about lactic acid? Okay or avoid?
To the best of my knowledge lactic acid is a byproduct from fermentation. Naturally occurring lactic acid has health benefits as well. There is synthesized lactic acid. It acts as a preservative as well that is not known to have any harmful side affects. For some people with an intolerance, excessive consumption of lactic acid could make them sick.
Great advice. Will be trying someday. Unfortunately, I married into a big German Irish family that doesn't even think olives are for eating! Too much flavor! 😆
Ha ha!! You may need to join a group like olives anonymous 😂. All the best!!
:Gasp: I vouch for dressing spaezle with a blend of avocado and olive oils and a tasty change up. Good avocado oil tastes so much like clarified sweet butter that it's a fine substitute. So the choice to be made is what olive flavors you would like, perhaps a Spanish olive oil for a little black pepper spiciness, or simply a second-press italian for their fragile taste buds. ;-)
Just picked some olives off the tree, i'm going to go through the process now.
Seriously? That’s awesome. For fresh olives there is a completely different process. Add them to water, put a whole raw egg in the water and keep adding salt to the water (preferably Celtic sea salt) until the egg floats. Then wait a few weeks. They’re delicious just like that. If you want, you could then just add the lemon coriander etc. Cheers!
Good job Chef love from Uganda 🇺🇬 👏 my question for you Mr, is it the same way to prepare ⚫ olive 🫒
Greetings and thank you for your kindness. A little different seasoning but for the most part the same. All the best!
am new to your channel and enjoyed your recipe on olives, taste better.
will try it out & let you know.
Am from Malawi 🇲🇼, Africa
Greetings Hakima! Thank you for reaching out and thank you for sharing. I look forward to hearing from you in the future when you let me know how those olives turned out. All the best!
After washing with water ,then we put rest of olives into jar in simpl water?? Plss give answer ??
You would only want to wash what you wish to treat. The rest should remain I. The original brine it came with otherwise it would spoil
@@AwareHouseChef thank u so mch
My pleasure
Hi please can I have the olives recipe I have looked on your link but can’t find it😊
I don’t have that one online. Sorry about that. Not sure where it went. Going to need some time