Thanks all for watching! If you enjoyed that clip make sure you subscribe to stay updated whenever I post a video 🌱 🍅 🌿 Also please share this around to your family and friends if you think they’ll like this clip as well! Cheers all 👍
Thank you I have an olive tree in my back yard and they are the big Queen Ann olives the birds love it but I always thought what a waste. So thank you once again for the recipe for brine!
Hey Jacob, Thank goodness I found a clip that makes sense. One question though you mentioned that you had them in a different solution before you actually brined them. What was that? I have just picked my olives yesterday and want to get going with them as fast as I can. With thanks. Hope you can get back to me.
Yeah its the same solution, I just changed it every two days to keep it fresh and help flush out the bitterness. Hope that helps and it goes well for you!
No worries Bonnie! I stored them in a brine solution (same recipe) with any herbs/spices I wanted to add in glass jars. Then I added about 2cm (3/4 inch) to the jar to prevent any air getting in and causing them to rot. Hope that's helped you out!
Ah, for the pain in the bum part, just use like little kids who are bored and ask them if they’d like to pit ur olives for you before brining:) I live in Asia and I’ve never gotten in trouble for that yet lol though culture these days really don’t like “abusing” kids like that 😂 in my op, they are having fun, gets them a chance to really socialize irl and then I make them food after so it’s all cool lol I learn a lot from them too I think Omg as I’m typing this I feel like a straight grandma 😂😂🙆🏻♀️
I started my black olives and in 2 weeks I found a mold. I changed the water 2 times, but the mold is more aggressive. Should I discarded it? Thank you if you answer me.
The look on his eye is like I’ve really really known him before... though I can’t place when. Prolly in a past life where we were eating black olives and distilled water, sun in our hair and all that lol sorry if this is creepy //I’m a bit freaked out too lol
Hi Jacob I’ve followed your recipe and now trying my olives they are very salty. Do you have any way of extracting the salt. I’ve tried leaving in water and changing every hour but the water that they are in isn’t salty but olives are. Like it’s trapped in them. Any help would be awesome thanks.
You could try soaking them in water for a day or two rather than every hour, but otherwise not really sure, they've never been really salty for me. How long were they brined for? Cheers Maurice
JacobsBackyardGardening thanks for getting back. I tried a shorter time. Then tried a teaspoon of vinegar to 400mls water. I think the vinegar makes the skin of the olive more leathery. I will try the longer soak with water. It did work to a degree. Thanks
So soon as i pick them off the tree do i risen them than put in salt etc ... Than after the month i put in jars with olive oil and whatever herds etc i want ?
You then put them in jars with whatever herbs/spices you want, top up with fresh brine until about 2.5cm (1inch) from the top of the jar and then fill the rest with olive oil to prevent any air from contacting the olives (helps to preserve them). Leave for at least 1 month but the longer the better, and then enjoy em. Hope that helps Rick. Cheers & have a good one!
+Robbotini robbotini I seal them in glass jars and just keep them in the pantry. Also have a centimetre (about 1/2 an inch) of olive oil to the top to prevent oxidisation. If done right they should easily last a year! Cheers Robbotini
Yeah I did jar them. I actually didn't heat them up when I put the in jars to create a seal. I just filled them up with about 1.5cm space from the top (roughly half an inch) and then topped it up with olive oil to create a seal. Worked great! Still got some jars unopened but they look perfectly fine! Cheers
I bought green olives from the store, opened the jar and forgot to refrigerate. after a week some white substance was growing on top of the water solution. Should I just dump the water, was the olives and then put them in a new solution?
The ratio of the brine is the same regardless of the quantity of olives, but you make enough to cover the olives by 2-3cm (1 inch). Hope that helps Karen, cheers
What course are you doing? I’m an Australian uni student looking to transfer into something, and am very interested in this. Would be great to hear from you!
Back then I was doing a cert 3 in production horticulture at tafeSA, but now I am in my last year of uni doing a bachelor of agricultural science, loved both courses! You looking to study something in the agriculture/horticulture area?
Thanks all for watching! If you enjoyed that clip make sure you subscribe to stay updated whenever I post a video 🌱 🍅 🌿 Also please share this around to your family and friends if you think they’ll like this clip as well! Cheers all 👍
M gonna try it wat else Tomorrow 👍
How do you store them?
I like the way you speak young man your very confident
I like the way you speak Young man very confident.
Thank you I have an olive tree in my back yard and they are the big Queen Ann olives the birds love it but I always thought what a waste. So thank you once again for the recipe for brine!
Such simple and clear method from such young man. Good video. Thanks. Ken
Thank you. I am growing an olive tree and am excited to try this when it sets fruit and ripens!😁
10% brine this is a new recipe for me. i have Giant Kalamata black about 9 litres to brine so i will do one bucket this way. thank you
Thanks Jacob! In SA our Olives are ripening, and I just wanted to know how to preserve Green Olives, and got an answer!
Have a blessed day
Glad I could help, hope it all goes well for you Marie, cheers
Hi Jacob... thanks for your simple olive recipe.... I will give it a go.... thanks
No worries Jay, glad it helped you out. Have a good one!
Great video Jacob, easy to follow
Thanks. I give it 10 thumbs up.
Awesome vid and comments, lad 👍
Hey Jacob, Thank goodness I found a clip that makes sense. One question though you mentioned that you had them in a different solution before you actually brined them. What was that? I have just picked my olives yesterday and want to get going with them as fast as I can. With thanks. Hope you can get back to me.
He mentions later that he changes the brine every two days, so I suspect that the "previous" solution was just liquid of the same preparation.
Yeah its the same solution, I just changed it every two days to keep it fresh and help flush out the bitterness. Hope that helps and it goes well for you!
Once done can I just store them in the big bucket with new brine and some oil on top?
Thanks for sharing!!
When they are done, do you just leave them in the brine?
Yes, thankyou. I'd like to know how you store them once they are cured?
No worries Bonnie! I stored them in a brine solution (same recipe) with any herbs/spices I wanted to add in glass jars. Then I added about 2cm (3/4 inch) to the jar to prevent any air getting in and causing them to rot. Hope that's helped you out!
Thanks for the storing and 'measurements', watched 5 videos until I found you. No one gave full instructions except you.
Ah, for the pain in the bum part, just use like little kids who are bored and ask them if they’d like to pit ur olives for you before brining:) I live in Asia and I’ve never gotten in trouble for that yet lol though culture these days really don’t like “abusing” kids like that 😂 in my op, they are having fun, gets them a chance to really socialize irl and then I make them food after so it’s all cool lol I learn a lot from them too I think
Omg as I’m typing this I feel like a straight grandma 😂😂🙆🏻♀️
I support this! It’s essential that youngin’s develop muscle movement while also doing something positive in a bigger respect
Great stuff thanks!
Cheers Petrus
I started my black olives and in 2 weeks I found a mold. I changed the water 2 times, but the mold is more aggressive. Should I discarded it? Thank you if you answer me.
The look on his eye is like I’ve really really known him before... though I can’t place when. Prolly in a past life where we were eating black olives and distilled water, sun in our hair and all that lol sorry if this is creepy //I’m a bit freaked out too lol
I like olive most
Thanks so much. After this process do you store the olives with garlic and other seasoning and how long with the olives then last?
Yeah I used garlic and basil for most of them. We just had some today and they were 2 and a half years old and still fine. So they last quite a while.
Thank you mate!
No problem Darren, cheers
do you cut, crush your olives before salt brining?
+charles h No I don't, it shortens the shelf life and degrade the quality. Cheers Charles & have a good one!
Hi Jacob I’ve followed your recipe and now trying my olives they are very salty. Do you have any way of extracting the salt. I’ve tried leaving in water and changing every hour but the water that they are in isn’t salty but olives are. Like it’s trapped in them. Any help would be awesome thanks.
You could try soaking them in water for a day or two rather than every hour, but otherwise not really sure, they've never been really salty for me. How long were they brined for?
Cheers Maurice
JacobsBackyardGardening thanks for getting back. I tried a shorter time. Then tried a teaspoon of vinegar to 400mls water. I think the vinegar makes the skin of the olive more leathery. I will try the longer soak with water. It did work to a degree. Thanks
So soon as i pick them off the tree do i risen them than put in salt etc ...
Than after the month i put in jars with olive oil and whatever herds etc i want ?
Absolutely! Hope it goes well for you Amanda, cheers!
Once you finish this process what do you do then. What do you put in the jar?
You then put them in jars with whatever herbs/spices you want, top up with fresh brine until about 2.5cm (1inch) from the top of the jar and then fill the rest with olive oil to prevent any air from contacting the olives (helps to preserve them). Leave for at least 1 month but the longer the better, and then enjoy em. Hope that helps Rick. Cheers & have a good one!
Hi, Q: Do I have to keep them refrigerated while they are brining?
G'day Harriot, no you don't. I left mine under our pergola and they were fine. Cheers and hope that helps you!
Awesome thanks
Once brined how do you store them?
+Robbotini robbotini I seal them in glass jars and just keep them in the pantry. Also have a centimetre (about 1/2 an inch) of olive oil to the top to prevent oxidisation. If done right they should easily last a year! Cheers Robbotini
i love olives
yum
my grandson's name is chad xx
Once they are done, would you jar them? Would the heating of jaring them mess them up?
Yeah I did jar them. I actually didn't heat them up when I put the in jars to create a seal. I just filled them up with about 1.5cm space from the top (roughly half an inch) and then topped it up with olive oil to create a seal. Worked great! Still got some jars unopened but they look perfectly fine! Cheers
Its important to either crack or slice the olives to allow the brine to absorb into the meat and leach out the tannins. Otherwise this won't work.
It works perfectly without slicing
I bought green olives from the store, opened the jar and forgot to refrigerate. after a week some white substance was growing on top of the water solution. Should I just dump the water, was the olives and then put them in a new solution?
Yeah that would probably be a fungus then haha. If you were to wash them I'd do it in some hot water to try and kill any spores. Cheers Sasha
Hi Jacob, I have my olives ready to put in jars but I've tasted them and feel they are quite salty, what can I do to remedy this?
Let them sit in plain water for about a week and it should help
Soaking them in clean water will help to remove some of the saltiness. Cheers and have a good one!
What weight of Olives do you use for this recipe, I did not hear you mention quantity. Thank you.
The ratio of the brine is the same regardless of the quantity of olives, but you make enough to cover the olives by 2-3cm (1 inch). Hope that helps Karen, cheers
What course are you doing? I’m an Australian uni student looking to transfer into something, and am very interested in this. Would be great to hear from you!
Back then I was doing a cert 3 in production horticulture at tafeSA, but now I am in my last year of uni doing a bachelor of agricultural science, loved both courses!
You looking to study something in the agriculture/horticulture area?
@@JacobsBackyardGardening yea im doing a bachelor of science (2nd year) and am thinking of going down an agricultural or food science path
Hello Jacob, I loved the easiness of your recipe! Where do you live - those birds in the background were wonderful??!!
G'day Sue! Thanks, I'm in the Adelaide hills, South Australia. They sure are, love hearing them sing. Cheers!
☑️☑️
Ever add garlic to the brine?
When I bottle them up I add garlic and some herbs, but not during the brining stage. Cheers & have a good one
I think it’s very unlikely that 1 cup of salt weighs 300 grams. Water would weigh 250 grams, and salt is lighter.
100 grams is pretty much a 1/3 cup so yes 300 grams would be 1 cup.
rock salt ? fine salt? could you kindly specify
+Sammie Osborn Yeah sorry, I used a finer table salt just so it was faster to dissolve, but you could use any salt that you prefer. Cheers Sammie!
my preference is to use cheaper salt in the early stages (WATER CHANGES) but revert to fine sea salt for the latter stage
Lost me half way through started day dreamingg
My mom sometimes forgets the word for olive in Spanish. So she calls them “las negritas” 😅 so adorable ☺️
This is curing and not brining as the name suggests
too much talking about nothing. Please just focus on how you did The process not the banter. Show pics or videos with dates please
Absolute rubbish
So you had already done one brine prior to the solution that you poured in?
Yeah I had, cheers & have a good one
JacobsBackyardGardening why do you have to do it multiple times?