A few months ago, a friend asked me if we wanted to harvest her olive trees. I had never picked olives or preserved them. So, I searched TH-cam and saw your two videos. Our family cracked open our first jar last weekend and they tasted amazing!!! Thank you Matthew for sharing these videos. I will now pinch my friends olives every year as they don’t eat them 😂
You're welcome, and I am so pleased you git a great result!. Nothing like seeing something that would have been underutilised turned into food. Congratulations. I have seen your videos and instagram posts - always inspiring. Take care.
Thanks we really like it inspires us to cook in a really old house (by Australian standards built around 1890). Appeciate you watching it looking forward to seeing you back on the farm😀
Thank you for sharing this beautiful and interesting video. Because it provides so many things that can make people happy when watching it. Keep uploading the best videos. May success always be with you.
I like the way you reseed! Still waiting for mine...grrrr. Those are great looking olives. Sharing to my community page, so I know where to find it when my olives start producing. Thanks
It's great isn't it! Matthew has the best presentation skills and useful topics, I think his presentation is TV level. His channel is going to have lots of success
@@matthewspatch9529 no worries mate but it's fully deserved.. I don't know if you have a background in presentation but I reckon you present gardening topics better than blokes who had decades on TV and I'm not just saying that. In my head I imagine doing my videos in your style with myself on camera but I always end up just filming the garden..
Glad it's of use. Yep at least seven. Most folks like the marinade flavour to be prominent so longer soaking works prior to brining. Thanks for watching it.
I've really been looking forward to these videos mate! I planted a kalamata olive out the back on govt land and the rosellas ate them all last year but the year before we had a large amount but we just guessed it. Thanks for showing us the proper way. I'll net the tree this year
You'll have a great yield mate. Wish we saw more Rosella's these days but the grass parrots cover for them. Most of the eating olives here are carrying their heavy crop this year which is excellent. Last ayear was light so when we do pizzas tomorrow we will be getting into the last few jars from. ast year! Will.put a lotore down this year. Our two biggest trees are oil varieties and they are laden but the birds like them better. A sacrificial crop that helps my table😃 Thanks for watching.
There's a part of me that's glad our climate would not allow us to grow olives. I would be tempted and this looks like a lot of work! Looking forward to part 2. This looks yummy. Cheers Colleen and Jason 🌱
Yes that's how we did it until Melanie bought me they multi chamber pitter. Has improved my patience to pit and makes the olives more versatile later. Thanks for.watching it mate.
Thanks Matthew, that was so informative. We have a olive tree and I tried to preserve them last year and failed big time. I’ll look for your part 2 now. Cheers Deb and Dan.
Great video Matt 🙌🏼 oh I miss my Olive trees, but I’ve got a couple in pots that I’ll plant, but I’ve no idea what variety they are. What variety did you pick? xx Cathi xx 😘
Hi Cathi, the trees bought by my neighbour were bought as Kalamata it don't think they are due to the fruit shape. In saying that there is huge scope for variation given their is 13 olives on both out properties. Doesn't matter they taste great.
Great demo Matthew!! We’ve got 2 olive trees and our bees absolutely love it when they’re in flower!! Really learnt a lot from this. Love the cherry pipper ! Looking forward to part 2 🙌🏼
@@flowerfolkfarm3553 the cherry pitter is a huge help. The olives are such a giving but undemanding tree. Always look forward to preparing them for the warmer months you come. Thanks for watching and your support
I have a jar of salt water soaking olives next to my sink. I need to brine them. Also FREE OLIVES yeah! So many go to waste. My tree have one jar worth this year as it's tiny but next year I am going to ask if I can steal my neighbours :)
Gonna have to get me a cherry pitter! how cool is that! Looks cold where you are... We're in SE QLD and want to grow olives, any recommendations on species?
Always Kalamata for the table. Verdale are lovely but slow growing. We have a very low rainfall here so olives are the go to fill the pantry. Verdale make great Moroccan dishes with preserved lemon. In QLD the Kalamata would be a fast growing pick.
They’re lovely looking olives Matthew ❤️. I didn’t realise you could use a cherry litter on olives 🙌. I hope you’re olives turn out better than mine did when I brined them 🤯. I’m planning on propagating some olive trees by cuttings this year. Do you have any experience/advice on olive tree propagation?
All of ours are either bought or self seeded I'm afraid. You are propagation champ though. 🏆 I can imagine an air layered espaliered olive coming soon! Seriously though olives are tough buggers and I'd imagine that they would be successful from.cuttings in much the same way as figs. I wish you luck and would love to see the outcome. No one does longitudinal video diaries like you do.
I have a question. I did this for the first time. Had part black part green olives. And soaked them in water changing daily for over a month, probably more. The green ones had so much bitterness. Once I took out the black ones that were done, the green ones had more water in the bucket to surround themselves. They eliminated the final bitterness within days. I’m wondering if I needed more water than just a bucket? Maybe I should have split them into two buckets? Seems like the tannins got removed faster when there were less olives left in the bucket. Hope this makes sense.
Hi - initially thanks for the question and watching the video. I think youve answered it yourself with your experimentation on speration of green and black olives and extra time to leech out tannins. I really like a strong olive and like bitter flavours (paticularly in lettuce) but completely get how a milder flavour is preferencial for others. Also did you pit, slice or puncture the olives as pitting helps bitterness escape more quickly. Preparing green and riper black olives seperately definately spreads the work and I might do this too next season rather than harvest later and do more prep. I'd be really interested to see how you go.
@@matthewspatch9529 I sliced them. Originally sliced twice but got fed up :) and did it only once. I still have green ones that are still too bitter to eat. But I’m thinking to just be done and do the next step of brining them in salt. I like the pit in. Maybe the brining will just make it more flavorful in the end.. I just bought another dough bucket with lid (for making sourdough). It was perfect for the olives/salt part. Having two, I’ll separate them next time from the start.
Pardon my ignorance…so after picking, it’s soaking for 10-14 days changing the water daily, then slicing or pitting, then submerging them underwater another 7 -10 days (changing the water), before moving on? Thx.
Hi - after initially washing he olives pit or cut them then start the daily water change process. You can of course soak for longer but I find the olives get too soft. Hope that helps.
Hi Steve, I have noted some oxidisation in green olive cuts before but it has never been excessive. It often contributes to the scum that builds on the waters surface each day. In my case however it has never been excessive. I’m going to get back to you on this one. If it was me I would persist and see if it got any worse. Is the discolouration uniform?
Hi. It isn't unusual to a small amount of mold in the lid, but it doesn't happen p en all the time. If you notice any bulging of the jar lid or odos that don't belong, then that would be a concern. Give t h em a good wash before use. If your salt mix was correct, it should be fine. Always trust your instincts, though, if you have doubts don't use them. Over the years, I haven't had any concerns. Take care.
Birds will love it? So will rats. 🙂 Better to clean them up off the ground. (We have 48 olive trees, but I really need to learn how to preserve some for table use.)
Hi Paul. Can you clarify if you rinsed them daily for 10-14 days before you brined them after slashing? If so it's odd that they are overtly bitter if jarred for a reasonable period. I like my olives strongly flavoured, however.
A few months ago, a friend asked me if we wanted to harvest her olive trees. I had never picked olives or preserved them. So, I searched TH-cam and saw your two videos. Our family cracked open our first jar last weekend and they tasted amazing!!! Thank you Matthew for sharing these videos. I will now pinch my friends olives every year as they don’t eat them 😂
You're welcome, and I am so pleased you git a great result!. Nothing like seeing something that would have been underutilised turned into food. Congratulations. I have seen your videos and instagram posts - always inspiring. Take care.
Thank you. I have watched several videos on praparing olives and yours explained so many questions I had. Much appreciated.
You have brightened my day. So happy that this is beneficial to you. Best of luck with your own crop and pickling.
Amazing my friend
Thank you. That’s great to hear.😃😃
Good explaining and demo, thanks
Hey thanks and sorry for the delay in response- glad it’s was of use to you.
Hi Matthew, This is the start of a cool series, I love your Kitchen
Thanks we really like it inspires us to cook in a really old house (by Australian standards built around 1890). Appeciate you watching it looking forward to seeing you back on the farm😀
Hello to you,
I enjoyed watching your video today.
I am always learning so much when I watch you.
such a great channel my friend
Thanks Lashon. That's great to hear.
Did your channel thanks for some great information on canning. Hugs and kisses from grandma Sandy and Debbie
Thank you Sandy and Debbie. I appreciate the encouragement. Glad you liked it and hope the final parts of the series on Olives 🫒 are useful to you.😃
Very cool I love olives. Thank you for sharing
Thanks Deborah appreciate you checking it out. Olives are one of my favourite things- next trick is to.learn to smoke them.
awesome sharing my dear friend 💗
Thank you for your kind comments. They are always appreciated.
Fantastic video my friend! I have thought about growing olives so many times but I have yet to try it! I look forward to the follow up video! Yum!
Do it - toughest trees we have and increadibly generous and forgiving.
Fresh olives! that's very nice! you really enjoy picking them! lol
Yes I do! Thanks Ana-Rica using some of last seasons on home made pizza tonight 😀
@@matthewspatch9529 Yummy! enjoy!
New subscriber, learning TH-cam it’s a GREAT Community so far making lots of friends ❤❤
Thanks - yes it’s a great place to learn and connect. Appreciate your interest.
Great video & very informative. Will watch part 2.
Thanks for letting me know. I appreciate it.
Thank you for sharing this beautiful and interesting video. Because it provides so many things that can make people happy when watching it. Keep uploading the best videos. May success always be with you.
Thanks that's a great thing to say.. I'll try😀
Thank you that was a great detailed and easily understood video. Blessings.
Thanks for your thoughts on it. I appreciate it.
I like the way you reseed! Still waiting for mine...grrrr. Those are great looking olives. Sharing to my community page, so I know where to find it when my olives start producing. Thanks
Hope they turn out well for you. try out the salt soak method too if you want a milder olive at jarring time. Enjoy making them.
Wow awesome 👍
Thanks Babita wouldn't be a gardening year without olives.
That's great 👌
It's great isn't it! Matthew has the best presentation skills and useful topics, I think his presentation is TV level.
His channel is going to have lots of success
@@UrbanBounty your very kind mate and have supported me from the start - its been really important for me.
@@matthewspatch9529 no worries mate but it's fully deserved..
I don't know if you have a background in presentation but I reckon you present gardening topics better than blokes who had decades on TV and I'm not just saying that.
In my head I imagine doing my videos in your style with myself on camera but I always end up just filming the garden..
Great video and full of information!
Interesting you need to soak them for 7+ days!
I learned a lot. Thank for sharing!
Glad it's of use. Yep at least seven. Most folks like the marinade flavour to be prominent so longer soaking works prior to brining. Thanks for watching it.
Wonderful job. So interesting to see the process. Very good explaining. Thank you for sharing. Full watched. All the best. New subs.
Thank you very much I always hope that my "how to" videos are informative. Appreciate your feedback and thanks for subscribing 😀
Love this video! Fascinating. Thank you. Looking forward to part 2 😁
Thanks hope it helps you get some olives to the table of you enjoy them.
I've really been looking forward to these videos mate!
I planted a kalamata olive out the back on govt land and the rosellas ate them all last year but the year before we had a large amount but we just guessed it.
Thanks for showing us the proper way.
I'll net the tree this year
You'll have a great yield mate. Wish we saw more Rosella's these days but the grass parrots cover for them. Most of the eating olives here are carrying their heavy crop this year which is excellent. Last ayear was light so when we do pizzas tomorrow we will be getting into the last few jars from. ast year! Will.put a lotore down this year. Our two biggest trees are oil varieties and they are laden but the birds like them better. A sacrificial crop that helps my table😃 Thanks for watching.
Awesome job explaining the process, Matthew! I’m not an olive fan but it interesting to see how to go from harvest to prepared. 😁👍
Thanks Rick, thought I’d try and simplify it as some videos make it sound a bit complex. And ultimately I needed to start processing my olives😃
@@matthewspatch9529 you did a great job explaining the process and simplifying the process into straightforward steps.
There's a part of me that's glad our climate would not allow us to grow olives. I would be tempted and this looks like a lot of work!
Looking forward to part 2. This looks yummy. Cheers Colleen and Jason 🌱
Thanks folks. I love them so it really isn’t hard work for me. Tour vid coming up then back to the olives after that.
Nice Matt
I like the cherry pitter idea, I have a olive pitter pliers that does one at a time but works quick and effective also
Yes that's how we did it until Melanie bought me they multi chamber pitter. Has improved my patience to pit and makes the olives more versatile later. Thanks for.watching it mate.
Thanks Matthew, that was so informative. We have a olive tree and I tried to preserve them last year and failed big time. I’ll look for your part 2 now.
Cheers Deb and Dan.
Thanks glad it was helpful.
I love Olives and it was nice to see the full process from start to finish. Great job Matt👍😁
But wait there's more! Thanks Sandor. Olives are always a highlight of the colder months.
Great video Matt 🙌🏼 oh I miss my Olive trees, but I’ve got a couple in pots that I’ll plant, but I’ve no idea what variety they are. What variety did you pick? xx Cathi xx 😘
Hi Cathi, the trees bought by my neighbour were bought as Kalamata it don't think they are due to the fruit shape. In saying that there is huge scope for variation given their is 13 olives on both out properties. Doesn't matter they taste great.
Great demo Matthew!! We’ve got 2 olive trees and our bees absolutely love it when they’re in flower!! Really learnt a lot from this. Love the cherry pipper ! Looking forward to part 2 🙌🏼
@@flowerfolkfarm3553 the cherry pitter is a huge help. The olives are such a giving but undemanding tree. Always look forward to preparing them for the warmer months you come. Thanks for watching and your support
I have a jar of salt water soaking olives next to my sink. I need to brine them. Also FREE OLIVES yeah! So many go to waste. My tree have one jar worth this year as it's tiny but next year I am going to ask if I can steal my neighbours :)
Hey a jar is great. The Cherry pitter is available on Catch in Australia.
Amazingfriends
Thank you for that - appreciate your support👍
Gonna have to get me a cherry pitter! how cool is that! Looks cold where you are... We're in SE QLD and want to grow olives, any recommendations on species?
Always Kalamata for the table. Verdale are lovely but slow growing. We have a very low rainfall here so olives are the go to fill the pantry. Verdale make great Moroccan dishes with preserved lemon. In QLD the Kalamata would be a fast growing pick.
They’re lovely looking olives Matthew ❤️. I didn’t realise you could use a cherry litter on olives 🙌. I hope you’re olives turn out better than mine did when I brined them 🤯. I’m planning on propagating some olive trees by cuttings this year. Do you have any experience/advice on olive tree propagation?
All of ours are either bought or self seeded I'm afraid. You are propagation champ though. 🏆 I can imagine an air layered espaliered olive coming soon! Seriously though olives are tough buggers and I'd imagine that they would be successful from.cuttings in much the same way as figs. I wish you luck and would love to see the outcome. No one does longitudinal video diaries like you do.
I have a question. I did this for the first time. Had part black part green olives. And soaked them in water changing daily for over a month, probably more. The green ones had so much bitterness. Once I took out the black ones that were done, the green ones had more water in the bucket to surround themselves. They eliminated the final bitterness within days. I’m wondering if I needed more water than just a bucket? Maybe I should have split them into two buckets? Seems like the tannins got removed faster when there were less olives left in the bucket. Hope this makes sense.
Hi - initially thanks for the question and watching the video. I think youve answered it yourself with your experimentation on speration of green and black olives and extra time to leech out tannins. I really like a strong olive and like bitter flavours (paticularly in lettuce) but completely get how a milder flavour is preferencial for others. Also did you pit, slice or puncture the olives as pitting helps bitterness escape more quickly. Preparing green and riper black olives seperately definately spreads the work and I might do this too next season rather than harvest later and do more prep. I'd be really interested to see how you go.
@@matthewspatch9529 I sliced them. Originally sliced twice but got fed up :) and did it only once. I still have green ones that are still too bitter to eat. But I’m thinking to just be done and do the next step of brining them in salt. I like the pit in. Maybe the brining will just make it more flavorful in the end..
I just bought another dough bucket with lid (for making sourdough). It was perfect for the olives/salt part. Having two, I’ll separate them next time from the start.
Pardon my ignorance…so after picking, it’s soaking for 10-14 days changing the water daily, then slicing or pitting, then submerging them underwater another 7 -10 days (changing the water), before moving on? Thx.
Hi - after initially washing he olives pit or cut them then start the daily water change process. You can of course soak for longer but I find the olives get too soft. Hope that helps.
Okay. Thanks. Good clarification. 😊
I’ve put olives in water day 3 and where I have cut the olives they are going brown is that normal.. note olives picked green as I live in England.
Hi Steve, I have noted some oxidisation in green olive cuts before but it has never been excessive. It often contributes to the scum that builds on the waters surface each day. In my case however it has never been excessive. I’m going to get back to you on this one. If it was me I would persist and see if it got any worse. Is the discolouration uniform?
What’s the mold look alike in the olives when curing? Is this normal or should I toss my olives away?
Hi. It isn't unusual to a small amount of mold in the lid, but it doesn't happen p en all the time. If you notice any bulging of the jar lid or odos that don't belong, then that would be a concern. Give t h em a good wash before use. If your salt mix was correct, it should be fine. Always trust your instincts, though, if you have doubts don't use them. Over the years, I haven't had any concerns. Take care.
Very much appreciated &; >
Thanks for watching it. Hope it goes well for you.
Is it only water that you’re soaking them in for 10 days?
That's right. If you want a milder presence of residual tanin, try 14. Thanks for watching it.
One day maybe. I kinda killed my tree but it seems to be coming back now.
Damned hard to kill - I really respect their toughness.
@@matthewspatch9529 It was in a big pot and rooted. Pulled it out and put in the ground. Went into hibernation for 2 years
Is this kalamata variety?
Thanks for watching it that batch was a mix of about 50% Kalamata and suspected verdali from a tree we bought at a market.
Birds will love it? So will rats. 🙂 Better to clean them up off the ground. (We have 48 olive trees, but I really need to learn how to preserve some for table use.)
I get you. True a consideration to be made. Thanks for the broader thought on this - i’ii kept it in mind. Also my apologies for delay in response.
Hi,now had my olives in jars for 18 days now,changed water daily,STILL bitter,plus they are starting to not look nice....?????
Hi Paul. Can you clarify if you rinsed them daily for 10-14 days before you brined them after slashing? If so it's odd that they are overtly bitter if jarred for a reasonable period. I like my olives strongly flavoured, however.
Hi Matthew,yes rinsed and changed water every day. Today is day 19....horrid !!
@@paulmoss691 that’s really disappointing - wish I had a solution for you.
Maybe a "BRINE SOLUTION"......????
First!
Thanks mate.
Hello… do you sell raw olive fruits?
Hi - no I don't sell them. They are for use in the house and for friends. May give it some thought though.
@@matthewspatch9529 tq
Uurrggghhhh! I know olives are good for but I can't stand them! Warm wishes from Millionaire Paul :)
Can tlive without them here. Thanks for watching it.