I first tasted dry cured olives in Chicargo while visiting a Lebanese friend. I will say, I do prefer them to brine based olives. They are absolutely magnificent tasting. Regards from South Africa.
Is this a fermentation of olives? Do you know if the commercial dried olives have been treated with more than salt? Thank you for the Video. Job well done.
yes it is a fermentation of olives. I don't have any idea about that but I think the homemade dry-cured olives are delicious and we don't need to add any ingredient except salt. You're welcome and thank you for watching.
Thank you for this very helpful video. I'd like the check some things with you. 1. Did you add salt to only the top of the olives in the bucket? 2. As the olives begin to leach out liquid during the curing process, can we leave the liquid in the bucket until the end of the two weeks? 3. We have a downstairs cellar that stays cool day and night, for the drying process can we leave the olives on the clean cloth in the cellar for a week, or do they need to be outside? If outside, does it matter if they are in the sun during the daytime? Thank you so much for your help. 🌹
You're welcome i am happy i could help. 1. no i mixed salt with olives in a large bowl then i put them in the bucket and i added a layer of salt . 2. yes you can keep the water until the end of the two weeks. 3. no you need to dry olives outside and it does'nt matter if they are exposed to sunshine.
@@Amel-kitchens_tv Thank you so much Amel!! I watched the video again and I have no idea how I missed the mixing of the olives in salt before adding them to the bucket, I see it now, thank you! Thank you so much for all your answers. I really appreciate it. They've really helped me XO
Yes it's a good idea. Add salt to olives and Keep the cloth hanging for few days and you'll get rid of biterness. It's a traditionnel way to cure black olives.👍🙂
I am a newbie. I once bought some Moroccan dried olives which were probably made the same way. They were yummy but too salty. After the 3rd week and the olives are cured, can we rinse the extra salt from them, then toss them with olive oil?
Love your channel and love olives made this way. Unfortunately l made some but many are too salty, how can l reduce the salt, leave them in water until they taste right? Do l need to dry them before l store some in the freezer and some l dress with herbs and garlic with olive oil and place in jars? I would appreciate your advice, thank you!
Welcome to my channel and thank you for watching. To remove the excess of salt you can wash or soak olives in water but not for a long time. Then you need to dry them completely. Otherwise they May spoil. Even if you want to store them in the freezer you should dry them before. Every year, my mom store the cured olives in the freezer by putting them in plastic bags 🙂👍
Amazing video, just what I was looking for, thank you 🙏🖤
😋Yummy olives. Nice technique👌🏽Thanks for sharing👍🏽7🎁
Excellent procedure. Matthew from Greece
Thank you very match and welcome to my channel Matthew
Great, super informative video. Far less salt is used than I would have thought-good to know.Well done - Thanks!
thank you you're welcome I am glad that you liked it🙂
I first tasted dry cured olives in Chicargo while visiting a Lebanese friend. I will say, I do prefer them to brine based olives. They are absolutely magnificent tasting.
Regards from South Africa.
thank you for watching🙂
تبارك الله عليك نصاىح مفيدة و عجبوني الاوانى لي كتستعملي الله يوفقك 👍🏼😍😍😍👀
شكرا حبيبتي🌹
تسلم ايدك طريقة رائعة وممتازة
شكرا مرحبا بك🙂🌹
Very nice.big like
Thanks🌹
machallah ahlik kamssa wakmiss
شكرا ربي يخليك حبيبتي🌹
Thank you so much
You're welcome 😊👍
Is this a fermentation of olives?
Do you know if the commercial dried olives have been treated with more than salt?
Thank you for the Video. Job well done.
yes it is a fermentation of olives. I don't have any idea about that but I think the homemade dry-cured olives are delicious and we don't need to add any ingredient except salt. You're welcome and thank you for watching.
You didn't comment on the final step, but you added some yellowish white liquid to the olives, what was that? some form of olive oil?
Yes I added olive oil to olives 😊
احلى لايك اتمنى يدوم التواصل 🌹👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
شكرا جزيلا
👍👍👍
Thank you for this very helpful video. I'd like the check some things with you. 1. Did you add salt to only the top of the olives in the bucket? 2. As the olives begin to leach out liquid during the curing process, can we leave the liquid in the bucket until the end of the two weeks? 3. We have a downstairs cellar that stays cool day and night, for the drying process can we leave the olives on the clean cloth in the cellar for a week, or do they need to be outside? If outside, does it matter if they are in the sun during the daytime? Thank you so much for your help. 🌹
You're welcome i am happy i could help. 1. no i mixed salt with olives in a large bowl then i put them in the bucket and i added a layer of salt . 2. yes you can keep the water until the end of the two weeks. 3. no you need to dry olives outside and it does'nt matter if they are exposed to sunshine.
@@Amel-kitchens_tv Thank you so much Amel!! I watched the video again and I have no idea how I missed the mixing of the olives in salt before adding them to the bucket, I see it now, thank you! Thank you so much for all your answers. I really appreciate it. They've really helped me XO
@@Amel-kitchens_tv 9
I hang mine in a cheese cloth, this time I pitted them first. Hopefully this helps leech out the bitterness faster.
Yes it's a good idea. Add salt to olives and Keep the cloth hanging for few days and you'll get rid of biterness. It's a traditionnel way to cure black olives.👍🙂
How much salt? What is the olive to salt ratio? I hear it is 2:1. To 4 cups olives add 2 cups salt. Is this correct?
Hi Maria welcome to my channel
For every 1 kg of olives add approximately 200 g of salt
@@Amel-kitchens_tv Thank you so much❣
I am a newbie. I once bought some Moroccan dried olives which were probably made the same way. They were yummy but too salty. After the 3rd week and the olives are cured, can we rinse the extra salt from them, then toss them with olive oil?
yes you can rinse the extra salt from the cured olives then toss them with olive oil 🙂
My cured olives didn't shrivel up as much as they usually do. Is this a lack of salt?
Try adding more salt and leave the olives in the container for a few more days
دخلت بيتك وخليت أحلى لايك وكل شي
ممكن ردك وفقك الله استمري رائعة
نورني حتى يستمر التواصل بيننا دائما
I tried this exact recipe, all of them went bad and are definitely not edible
This can be due to the type of olives used in This process. Rainfed olives are the Best 😊
Love your channel and love olives made this way. Unfortunately l made some but many are too salty, how can l reduce the salt, leave them in water until they taste right? Do l need to dry them before l store some in the freezer and some l dress with herbs and garlic with olive oil and place in jars? I would appreciate your advice, thank you!
I think if you store them in cheap olive oil it will draw out some of the salt and won't make olives soggy.
@@Cypeq thank you so much!
Welcome to my channel and thank you for watching. To remove the excess of salt you can wash or soak olives in water but not for a long time. Then you need to dry them completely. Otherwise they May spoil. Even if you want to store them in the freezer you should dry them before. Every year, my mom store the cured olives in the freezer by putting them in plastic bags 🙂👍