The most likely theory how ancient peoples learned how to make olives edible was by accident of nature! Wild olive trees grew along the sea shore of the Aegean sea of Greece. Ripe olives fell off trees into tidepools and floated for a time (the ocean in that part of the world is very calm) and an ancient Greek who has been lost to time decided to taste one of these natural brined wild olives and they had a "Eureka" moment! The rest is history. In Santa Barbara, California there is an olive company that brines olives naturally in sea water. The olives are packed into box cages and floated off shore to brine naturally. I read about this in a magazine.
@@markroberts528don’t you think they would be washed off or do you think they would absorb into the olive? Can’t avoid modern pollution. Better this than say a packaged mass produced food of whatever sort IMO.
I live in Northern California and recently bought some locally grown Kalamata olives and followed your recipe exactly. It worked perfectly! Delicious. Grazie mille!
You presented a great video! I have lived in Southern California over 60 years and your traditional method has been with our family from Mexico to central California. It's nice to see others also preserving our agricultural heritage. I've always preferred a hands on approach as apposed to store bought fruits and meats especially after being raised in an agricultural and livestock society. Thanks for your efforts in this production.
Here, Greece, all neighbors know me. But better than them they know me their trees. There are so many olive trees around so you can choose any kind of olives you like. This year I made 18 kg of the famous type "Kalamon". I like a bit bitter. But usually I use 11% salt and 4% vinegar. In ratio to water. Then I preserve them in jars with virgin olive oil. I add fresh origano and thyme from my yard. They last more than 2 years. Maybe longer but I never had the opportunity to save them. I learned a lot from this channel. Now a new method to make olives.
Hi John, Cyprus here. I Like your comment about having slightly bitter taste. Bitterness is medicine for the body antidote to the over sweetness of modern day foods. Olive leaf tincture kills all parasites also. I made some from 300+ year old wild olives trees. Take care . Cyprus
Love this channel. No vanity(which apparently seems to be some sort of marketing strategy? for some italian cusine videos these days) whatsoever, and that raw, rustic feel of homestyle cooking never fails to please me. Keep those videos coming. I'll be rootin' for ya!!!!
Thank you @Spectacular-cuoredicioccolato - Beautiful presentation, I just put the salt on the olives and I am so excited to test them in one week. Grazie
I am in Perth Western Australia and there are two olive tree's at the botyom of my garden full of olives so I am now on a mission after watching this video😂❤
Great video! I live in Canada where we cannot grow olives but I have always been interested in how they were cured and brined. Thank you for showing us, it was very interesting 🫒
Nice video. Will certainly try your recipe next season. Thanks. Personally I prepare Kalamata black olives by salting them high (about 200g coarse salt + 100g fine salt per kg olive) and keep them in a fabric bag in a strainer under HEAVY pressure for approx. 2 weeks (yes, I mean HEAVY pressure), stirring the bag every 2 or 3 days to redistribute the salt. Result is MARVELOUS! Very little tasty and inspiring bitterness, moderate to low salt (after rinsing with fresh water before serving), very little moisture content, and full strength of black olive's great, original aroma and oil content. Salaam
I am in Portugal. I am going to prepare my olive like yours. Let's see how it works from my side.😅 I will show you later. Thank you for the informative message. 👍
Great process. The problem is waiting for fresh olives to be available here in Australia. A lot of people plant olive trees in pots as ornamental plants these days but most of our olive trees are in south central Australia (South Australia) which has a Mediterranean climate where a lot of our wine also comes from. I love the idea of using olives as fruit for salads. I buy olives in brine and soak them so they don't have so much salt to use to serve as antipasto or in salads. I don't have a strong taste for salt and use lots of herbs and fruit and vegetables for intense flavours 👩🏻🌾🤷🏻♀️😊
Olives in salt brine are my favorite type. Here in my part of the United States, we have no olive trees, so I have to get them from Italy, or Turkey, etc. but, it was beautiful to see how they are made. Thank you Andre David
Make a cut in black olives and soak for 10 days, replacing water every day. Make a brine solution that can float a raw egg. Mix 2 parts of brine with one part brown vinegar. Place olives in glass jar and cover with mixture. Add rosemary sprig and garlic cloves for plump and tasty olives.
Great video, it was an interesting curing process. I slice my olives and bottle in a vinegar and bine solution with additional seasonings of fresh garlic, chili, and herbs usually thyme and oregano. Look forward to seeing how you prepare your smashed green olives as I used to remove the pip with a de puppet tool but they always break so I am looking for an alternative method.
I live in the San Francisco Bay Area and there are olive trees everywhere (and Bay Laurel trees), but I’ve never known how to prepare them. Thank you so much for showing me how to make edible olives!
Thank you for this video. last year i had my first harvest and got 1.5 kg of olives. after watching a few youtube videos . they recommended to slice each olive with a knife down to the pip. it didn't work out all to good the olives turned brown where i cut them . so i wasn't sure if they were ok and got rid of them. this year the tree is bigger so im hoping ill have more and follow your recipe. thank you. from Melbourne Australia.
Thank you for a change. A new sub to your 436K! For years I rinse olives daily for 15-20 days (doing now autumn in Australia), then a brine/red wine vinegar recipe. Your salting process looks like they retain deep colours and possibly flavours? After 20 days of rinsing, they pale in colour, but taste great, but the red wine vinegar, chile/garlic are probably responsible for that.
I'm that crazy woman periodically driving slow/pulling over frequently because I've spotted ANOTHER olive tree an trying to work out/inspect if they're ready to be picked. I have about 6kg olives in 5 batches, on the go. From small ones, to the super large kalamatas. I can't wait to eat some of my home cured olives, using this method.
No crazy about you ! in my village in Cyprus we know where are all the best trees. I consider some of best fruit to be 'wild' like medicine also. (One can make olive leaf tincture to kill parasites very easy & effectively) Enjoy !
Hi Thanks. Good instructions. Too quick but managed to learn. I tried and got some success. Wondering about some soft fruits not sinking. Do we have to remove them?
So I followed this last year and it was so good! Black olives from a pedestrianised shopping street where I live in Hove, UK. Today there were no black olives on the many trees, but I found lots of green ones on other trees I didn't see last year. My question is... I am away for two days over the weekend so I can't rinse the olives. Do you think they will be ok?!!
I am from Ukraine, but live in Turkey by the sea. There are olive trees in my garden. I don't like the turkish way of marinating olives, so I will try this way. Thanks, it is a useful video
We have a huge olive tree on our property and it seems so wasteful not o something with them. This year we’re having them pressed into oil, and now I bribe some of them too. Thank you😊
Hi I've a question plz. Do we have to cut the olives with knife before putting them in the water or not, just put them in water and change the water every day!
I'm trying this brining method now. I have two olive trees, unfortunately, I do not know the variety. I have separated the olive in two parts, one part I left the olives whole, the other part I sliced. Today when I changed the water the whole olive water was clear, the sliced olive water had some color to it. I'm a little nervous about the outcome since I have never brined olives before. Great video, thank you!
@@Spectacular-cuoredicioccolato I've been soaking the olives now for abut 13 days, they still have a bitter after taste. (Not as apparent as when I started soaking them) Should I continue to soak or start the salt process? Thank you!
I questioned my mothers sanity when she decided plant olive trees in the garden. I still do. Of all the things she could have planted, why olive trees. But now that there are thousands of little 2mm green balls starting to form on the trees, and I see treating them won't be as big of a mission as I thought it would. I am excited.
Dear Apulian guy.We are across Adriatic and we are connected for centuries.Apulia is our old country too.That was long before Rome took control of our lands. For receipt you use it needs to be variety of olive called Oblica.That is ball shape,not egg shape . You need only coarse salt and not so much olives in a tray.21 days,sometimes 28 in salt and drain liquide. After that take salt off and put some olive oil on top of dry olives. Have nice life.
Thank you for explaining your process! I am at the stage where salt has been added and I'm stirring the olives daily. However after 9 days they still taste quite salty. Should I give them another plain-water soaking? I'm using fine-grain sea salt if that matters. Appreciate any help.
Thank you again for this video. I did not pit my olives (they are too small) but I did slice one side of each olive. I have been soaking them in plenty of water for 19 days now, and there is still a small bitter taste. Does the bitterness have to be completely gone before adding the salt? I truly appreciate your advice.
Hi 👋🏼, I like without bitterness but some people like a little bit bitter, so it’s a personal taste 👅 Maybe keep half with the water and make half with salt 🧂 now , it will be a good try for next year 😉 Keep us updated
Hello Andrea, I am in the process of following your recipe, do I rinse the black olives after the ten days in salt? before I put them in jars with just a bay leaf, I tasted them and they are delicious, thanks
Hello there :) thanks so much for this recipe. I am currently in the salting stage, it’s been 7 days and I’m mixing the olives a few times a day. Today I noticed some olives have white mould growing, any recommendations?
Great video. But I have a question, when you add the salt to the olives, do you leave this container closed for 10-14 days? Or do they open it and if so, how often and for how long? Please reply, I'm currently following her recipe :)
Ciao Giovanni, would this be better called Salt Curing rather than Brine Curing? What are differences in product flavor/texture/speed between Salt or Brine technique?
If I get a thin layer of mould on the top of my brine is it ok to skim it off the top wash and keep brining? I had some in a water and salt mix and was so busy with work I forgot about them for 6weeks. I've seen some recipes say it's fine Love all your videos!! Cheers
Hello, I live in California. In south Riverside County very near to the wineries in Temecula We bought a home that came with 14 5-year old Kalamata olive trees. When should I pick the olives and start this process? I’m guessing January or February?
In Palestine the way we do it is we just mix salt with the water until you could float an egg once that happens you’re good to go. You could pickle whatever you like. If you wanna pickle faster, you could crack each olive to speed up the pickling process if you want to prolong the process no need to crack.
Hello I’m from central Mexico. We have several olive trees in our community so we have harvested the olives and have been using your recipe. This is the first time we’ll be doing this. The olives have been soaking in water for 5 days approximately but they are discoloring. They are showing white spots all over. What could have gone wrong, should I keep going or throw them out?? Appreciate your response. Thank you very much. Jocelyn
@@Spectacular-cuoredicioccolato Hi. Thanks for answer. Its olives from Albania in my garden which is quite big to be honest. Some smaller than other, but plenty of big ones. Appreciate you answering been watching your videos a long time now and learned a lot from you thank you!
Thanks for the tutorial I had to leave my olive’s for a few days as I was away visiting family. The water has foamed a bit on top and some of the olives slightly brown. Would these still be ok to salt?
I have gone through this process and after the salting period, I have rinsed and dried them on a t/towel. Can I now preserve them in jars with oil with garlic and spices? And how long will they last? Thank you in advance.
The most likely theory how ancient peoples learned how to make olives edible was by accident of nature! Wild olive trees grew along the sea shore of the Aegean sea of Greece. Ripe olives fell off trees into tidepools and floated for a time (the ocean in that part of the world is very calm) and an ancient Greek who has been lost to time decided to taste one of these natural brined wild olives and they had a "Eureka" moment! The rest is history. In Santa Barbara, California there is an olive company that brines olives naturally in sea water. The olives are packed into box cages and floated off shore to brine naturally. I read about this in a magazine.
👍🏼 thanks for sharing this information 🫒
In Croatia too they treat olives with sea water
Many years ago I heard the legend of the discovery of brined olives when I was in Malta.
😱
Yeah bit gross nowadays though tbh
The seas are full of micro plastics.
&......
@@markroberts528don’t you think they would be washed off or do you think they would absorb into the olive? Can’t avoid modern pollution. Better this than say a packaged mass produced food of whatever sort IMO.
I live in Northern California and recently bought some locally grown Kalamata olives and followed your recipe exactly. It worked perfectly! Delicious. Grazie mille!
Spectacular 🥳 thanks for sharing your experience 😉 I love Greek olives 🤪
You presented a great video! I have lived in Southern California over 60 years and your traditional method has been with our family from Mexico to central California. It's nice to see others also preserving our agricultural heritage. I've always preferred a hands on approach as apposed to store bought fruits and meats especially after being raised in an agricultural and livestock society. Thanks for your efforts in this production.
Thanks for watching and sharing the videos 🤗
Here, Greece, all neighbors know me. But better than them they know me their trees.
There are so many olive trees around so you can choose any kind of olives you like.
This year I made 18 kg of the famous type "Kalamon".
I like a bit bitter.
But usually I use 11% salt and 4% vinegar. In ratio to water.
Then I preserve them in jars with virgin olive oil. I add fresh origano and thyme from my yard.
They last more than 2 years. Maybe longer but I never had the opportunity to save them.
I learned a lot from this channel. Now a new method to make olives.
Thanks 🥳 for sharing your recipe 👍🏼🫒 and thanks for your support
We love Greek food and Greece 🇬🇷 in general
@@Spectacular-cuoredicioccolato feelings are mutual
😉👍🏼🙂
Hi John, Cyprus here.
I Like your comment about having slightly bitter taste.
Bitterness is medicine for the body antidote to the over sweetness of modern day foods. Olive leaf tincture kills all parasites also. I made some from 300+ year old wild olives trees.
Take care . Cyprus
Love this channel. No vanity(which apparently seems to be some sort of marketing strategy? for some italian cusine videos these days) whatsoever, and that raw, rustic feel of homestyle cooking never fails to please me. Keep those videos coming. I'll be rootin' for ya!!!!
Thanks ☺️ please share the videos with friends and family
This guy is my favorite! I’ll probably never make a recipe, but I love watching him do it!! (:
😂 thanks but I must try at least one ☝🏽😉
Indeed he is genuine. He is not pretending and this is sign of balanced personality and sharp mind.
@@Spectacular-cuoredicioccolato lol, maybe one day☺️
This is exactly how my Italian family do it so worth it
Spectacular 🥳
Thanks Giovanni! I was so waiting for this recipe! Thanks
Nice to meet you Susanna 😉 my name is Andrea 😂 not Giovanni
Thank you @Spectacular-cuoredicioccolato - Beautiful presentation, I just put the salt on the olives and I am so excited to test them in one week. Grazie
🥳👍🏼 spectacular 😉 let us know in 1 week
I've never even seen or touched fresh olives, but watching your videos is just so satisfying. Thanks you!
Thanks ☺️ please share the videos with friends and family 👍🏼🥳
I am in Perth Western Australia and there are two olive tree's at the botyom of my garden full of olives so I am now on a mission after watching this video😂❤
😂👍🏼 keep us updated 😉
Same. WA too. Gonna start my process today. How did yours turn out?
Bunbury here. Our 7yr old came in with a bucket yesterday - uh oh.... I better get on TH-cam 😅 Good luck!
@getyarocksoffcrystals keep us updated 😉👍🏼🥳
Great video! I live in Canada where we cannot grow olives but I have always been interested in how they were cured and brined. Thank you for showing us, it was very interesting 🫒
Thanks for your support 👍🏼🫒😋
This is perfect, I've been looking at the olives in my garden wondering what to do. This is my weekend sorted.
Bravo 👍🏼 keep us updated 🤩 send me some pictures on instagram
Eccelente! Scrivo d'Azerbaijan. Seguiro il tuo consiglio di mettere in salamoia le olive nere la prima volta. Grazie!
Grazie 🤩 tienici aggiornati 🥳
Nice video. Will certainly try your recipe next season. Thanks.
Personally I prepare Kalamata black olives by salting them high (about 200g coarse salt + 100g fine salt per kg olive) and keep them in a fabric bag in a strainer under HEAVY pressure for approx. 2 weeks (yes, I mean HEAVY pressure), stirring the bag every 2 or 3 days to redistribute the salt. Result is MARVELOUS! Very little tasty and inspiring bitterness, moderate to low salt (after rinsing with fresh water before serving), very little moisture content, and full strength of black olive's great, original aroma and oil content.
Salaam
Thanks for sharing your recipe 👍🏼
Keep us updated next year
I am in Portugal. I am going to prepare my olive like yours. Let's see how it works from my side.😅 I will show you later. Thank you for the informative message. 👍
Don’t worry 😉 your olives will be spectacular
Thank you for sharing this process and explanations
Thanks for watching and sharing the video
Ciao, You inspire all recipes for me. Thank you for the video and grazie a Carmen!!
😉👍🏼 keep us updated
Thanks for your support 🥳
Thank you for sharing the authentic and timeless secrets for real food. Every video is amazing!
Thanks ☺️ please share the videos with friends and family
Great process. The problem is waiting for fresh olives to be available here in Australia. A lot of people plant olive trees in pots as ornamental plants these days but most of our olive trees are in south central Australia (South Australia) which has a Mediterranean climate where a lot of our wine also comes from. I love the idea of using olives as fruit for salads. I buy olives in brine and soak them so they don't have so much salt to use to serve as antipasto or in salads. I don't have a strong taste for salt and use lots of herbs and fruit and vegetables for intense flavours 👩🏻🌾🤷🏻♀️😊
Spectacular 🫒 keep us updated if you pick up some olives 😉
And send me some pictures on instagram 🤩 if you like
thats unlucky, for us we have one huge one in our back yard.
Spectacular 🤩
I have an olive tree in my backyard, heaps of olives!
I live in a place that has Oliver tres. Today i puck them up. Ho nato a Buenos Aires me hábito a Los Angeles. Palm Springs. Grazzie mile.
Olives in salt brine are my favorite type. Here in my part of the United States, we have no olive trees, so I have to get them from Italy, or Turkey, etc.
but, it was beautiful to see how they are made. Thank you Andre
David
Thanks for watching and for your comment 🙂
Thanks for sharing 🤠
😉👍🏼
Thankyou very much God bless you
Thanks 🍾
This video is like heaven. Olives are one of my favorite snacks. I wish I had an olive tree.
😉👍🏼
Looks good and delicious 😋.
Thanks 😉👍🏼🫒
Make a cut in black olives and soak for 10 days, replacing water every day. Make a brine solution that can float a raw egg. Mix 2 parts of brine with one part brown vinegar. Place olives in glass jar and cover with mixture. Add rosemary sprig and garlic cloves for plump and tasty olives.
Thanks for sharing your recipe 🥳👍🏼🤪
Love all your recipes and tried them, so so yummy!! Grazie mille fron Australia
Grazie 🤩 thanks for your support
Excellent way of preparation dear.
Congratulations.
Thanks ☺️ please share the video with friends and family
Clean work, nice.
Thanks 👍🏼
Great video, it was an interesting curing process. I slice my olives and bottle in a vinegar and bine solution with additional seasonings of fresh garlic, chili, and herbs usually thyme and oregano. Look forward to seeing how you prepare your smashed green olives as I used to remove the pip with a de puppet tool but they always break so I am looking for an alternative method.
Thanks 👍🏼 the green are even better 😋
Thank you that was very good.
Welcome 🫒
Thanks Giovanni
Yes 👍🏼 thanks Giovanni 🤗
Thanks Giovanni! 😊
Welcome from Giovanni 😉
I love olives very much. Those olives look great. Hope you have a Merry Christmas. Cheers! ✌️
👍🏼 yes the olives 🫒 are spectacular 😋
I live in the San Francisco Bay Area and there are olive trees everywhere (and Bay Laurel trees), but I’ve never known how to prepare them. Thank you so much for showing me how to make edible olives!
😉 welcome 👍🏼 keep us updated with the tasting
I'm in the same area. I picked my olives in walnut creek
Speaks excellent English, thanx 4 idea on big containers Saluti
Thanks Peter 👍🏼🤗
Good recipe. Love it
Thanks 😉👍🏼
Gracias por tu video ,un saludo desde Espana .
Gracias 🥳
Gracias 🥳
Great video if I only at my father's place. When I young always brine the olive and have the good fresh bitter salty olive
Spectacular 🥳🫒
@@Spectacular-cuoredicioccolato ♥
🙃👍🏼
Grazzie caro Jovani.
Prego ☺️
Brilliant,Andrea!
Thanks 🙃
Thanks for your time I'll give it back some day love ❤
Thanks Carla 🥳
Im in Australia and I so need this at the moment. Thanks for all your videos, Im slowly becoming a preserving and making shit genius
Keep us updated and check the next video that I will post Wednesday 😉
Good to see the olive trees... some are over 1000 yrs old.
Yes 👍🏼 exactly 🤩
Looking forward to doing this myself this week 😊
Spectacular 😉👍🏼 keep us updated
Thank you for this video. last year i had my first harvest and got 1.5 kg of olives. after watching a few youtube videos . they recommended to slice each olive with a knife down to the pip. it didn't work out all to good the olives turned brown where i cut them . so i wasn't sure if they were ok and got rid of them. this year the tree is bigger so im hoping ill have more and follow your recipe. thank you. from Melbourne Australia.
Spectacular 🤩👍🏼🥳 keep us updated and send me some pictures on instagram, I like olives tree 🌳
Hi, for Green olives take stone & crack each one once.
For black olives no cuts or cracking needed.
th-cam.com/video/S7PLpITU-RA/w-d-xo.html 😉👍🏼
Thanks for your nice video
Thanks for watching and sharing the video with friends
Another great video with olives 👍
Thanks 😊
Another wonderfull video.
Thanks ☺️
Great vid! Greetings from Melbourne ❣️
Thanks ☺️ big hug 🤗 from Italy
Love olives !! Olives and their oil is very special 👌😃
Bravo 👏🏼 me too 😋🫒
what a gorgeous olive tree! i'm not a huge fan of olives but i LOVE olive oil lol
Yes 👍🏼 the olives tree are very beautiful 🤩
I love olives grew up on them my mom was Italian she always had olives in the house manzillo and black olives
Spectacular 😉 ciao paesà
Thank you for a change. A new sub to your 436K! For years I rinse olives daily for 15-20 days (doing now autumn in Australia), then a brine/red wine vinegar recipe. Your salting process looks like they retain deep colours and possibly flavours? After 20 days of rinsing, they pale in colour, but taste great, but the red wine vinegar, chile/garlic are probably responsible for that.
Yes 👍🏼 the acidity of the vinegar removes the color . If you try this recipe 😉 let us know if you like it
You are the best 😍😍😍😍😍😍😍😍
Thanks ☺️👍🏼😉🥳
Love your channel ❤️ thank you for another great video
Thanks for your support 👍🏼🤩
I'm that crazy woman periodically driving slow/pulling over frequently because I've spotted ANOTHER olive tree an trying to work out/inspect if they're ready to be picked. I have about 6kg olives in 5 batches, on the go. From small ones, to the super large kalamatas. I can't wait to eat some of my home cured olives, using this method.
😂 I do the same
No crazy about you !
in my village in Cyprus we know
where are all the best trees.
I consider some of best fruit to be 'wild' like medicine also. (One can make
olive leaf tincture to kill parasites
very easy & effectively)
Enjoy !
thank you for making this video
Thanks ☺️ for watching and sharing the video with friends and family
Hi Thanks. Good instructions. Too quick but managed to learn.
I tried and got some success. Wondering about some soft fruits not sinking. Do we have to remove them?
Yes if the olive have holes
Nice methood
Thanks ☺️
Thanks..
Welcome 👍🏼
Thank you very much! One question: Part of my Greek oils are already ripe and part of them green. Will this method work for green olives also ?
Send me the picture on instagram
So I followed this last year and it was so good! Black olives from a pedestrianised shopping street where I live in Hove, UK. Today there were no black olives on the many trees, but I found lots of green ones on other trees I didn't see last year. My question is... I am away for two days over the weekend so I can't rinse the olives. Do you think they will be ok?!!
Ok 👍🏼 for 2 days 😉 don’t worry
Thanks for sharing your experience 🥳
I am from
Ukraine, but live in Turkey by the sea. There are olive trees in my garden. I don't like the turkish way of marinating olives, so I will try this way. Thanks, it is a useful video
Thanks ☺️ keep us updated 😉👍🏼
His Italian accent is very nice
Thanks 😂👍🏼
Do you need to change the water in the ten days or after the ten days I don't really understand 4:12
Every day 👍🏼
We have a huge olive tree on our property and it seems so wasteful not o something with them. This year we’re having them pressed into oil, and now I bribe some of them too. Thank you😊
Spectacular 🥳 keep us updated
What? You'll bribe them? Do you think olives can be corrupted? 😉😉
Thanks a lot
Thanks for watching 👍🏼🫒
Hi I've a question plz.
Do we have to cut the olives with knife before putting them in the water or not, just put them in water and change the water every day!
Just in the water and change the water every day
OK thanks I'll tell you later how they taste as I put them yesterday .. thank you again
Perfect 🤩 if you like send me some pictures on instagram 😉
רפואה שלימה-❤
Kind 😉 but I will call it healthy food
I'm trying this brining method now. I have two olive trees, unfortunately, I do not know the variety. I have separated the olive in two parts, one part I left the olives whole, the other part I sliced. Today when I changed the water the whole olive water was clear, the sliced olive water had some color to it. I'm a little nervous about the outcome since I have never brined olives before. Great video, thank you!
Don’t worry 😉 you will have spectacular olives
Remember to taste the one that you cut it , when they are not bitter anymore 👍🏼 the olives are ready
Does the type of salt matter? I read somewhere that we shouldn't use iodized salt?@@Spectacular-cuoredicioccolato
Exactly 👍🏼 sea salt is better
No iodized salt 👎🏼
@@Spectacular-cuoredicioccolato I've been soaking the olives now for abut 13 days, they still have a bitter after taste. (Not as apparent as when I started soaking them) Should I continue to soak or start the salt process? Thank you!
I am in Cyprus & have bay leaf bush with the black berry do I put in berry also with bay leaf ? Thank you 😊
🤔 better only the leafs 😉 I never used the berries but people use them for liquor 🥃
I questioned my mothers sanity when she decided plant olive trees in the garden. I still do.
Of all the things she could have planted, why olive trees.
But now that there are thousands of little 2mm green balls starting to form on the trees, and I see treating them won't be as big of a mission as I thought it would.
I am excited.
😂👍🏼 bravo 😉 keep us updated
😂👍🏼 bravo 😉 keep us updated
Thanks for this helpful video! What happens if you rinse/soak the olives for more than 10 days before adding the salt?
Yes 👍🏼 you can but not exaggerate because they can becomes too soft
Good show 👍
Thanks 👍🏼
Dear Apulian guy.We are across Adriatic and we are connected for centuries.Apulia is our old country too.That was long before Rome took control of our lands.
For receipt you use it needs to be variety of olive called Oblica.That is ball shape,not egg shape .
You need only coarse salt and not so much olives in a tray.21 days,sometimes 28 in salt and drain liquide.
After that take salt off and put some olive oil on top of dry olives.
Have nice life.
Thanks for sharing your suggestion 👍🏼
Hello! Do you poke or cut the olives during the first process?
No
Carissimo Giovanni, una volta salati, gli metti in frigo o stanno alla temperatura ambiente per 10-14gg?
Salati in cantina anche per 1 anno
@@Spectacular-cuoredicioccolato no, ma intendo dire te i 10-14gg di salatura, si lascia in frigo o fuori?
Thank you for the video. My only question is where do you store your olives during the water process? Cool cellar, refrigerator? Thanks.
Room temperature 👍🏼 the best is a basement
@@Spectacular-cuoredicioccolato thanks.
Welcome
Thank you for explaining your process! I am at the stage where salt has been added and I'm stirring the olives daily. However after 9 days they still taste quite salty. Should I give them another plain-water soaking? I'm using fine-grain sea salt if that matters. Appreciate any help.
If to salty you can wash it 😉 probably is the salt on the surface
Thank you for posting, I have one question only - 3rd stage, bottling the olives, without liquid,no water?
👍🏼 exactly 👌🏼 no liquid
@@Spectacular-cuoredicioccolato Thank you so much, I will try this.
@Stephen_Strange 👍🏼 keep us updated
After adding salt, do you still leave them on the counter for the 14 days or refrigerate them?
Counter 👍🏼
Great video. We live in Andalucia, Spain, so plenty of olives. When you are using water then salt, where do you store the olives?
I store it at room temperature 🙂 I like Spanish cold cuts 🤪 spectacular
@@Spectacular-cuoredicioccolatoThank you, I was wondering the same thing. 🎉
😉👍🏼
Thank you again for this video. I did not pit my olives (they are too small) but I did slice one side of each olive. I have been soaking them in plenty of water for 19 days now, and there is still a small bitter taste. Does the bitterness have to be completely gone before adding the salt? I truly appreciate your advice.
Hi 👋🏼, I like without bitterness but some people like a little bit bitter, so it’s a personal taste 👅
Maybe keep half with the water and make half with salt 🧂 now , it will be a good try for next year 😉
Keep us updated
@@Spectacular-cuoredicioccolato OK thanks very much!
😉👍🏼
Hello Andrea, I am in the process of following your recipe, do I rinse the black olives after the ten days in salt? before I put them in jars with just a bay leaf, I tasted them and they are delicious, thanks
No 👎🏼 put in the jar like this. If they too salty you can rinse it before eating them 😉
Thanks for your prompt reply ❤
🥳🫒 thanks for your support
Hello there :) thanks so much for this recipe. I am currently in the salting stage, it’s been 7 days and I’m mixing the olives a few times a day. Today I noticed some olives have white mould growing, any recommendations?
Are you sure that is mold ? 🤔 please send me the picture on instagram
i've tried, please accept my msg request :)@@Spectacular-cuoredicioccolato
I love your videos.
I want to ask a question.
If I want to keep the olives in the bucket after it's ready, do I put it in brine or something else?
You can keep them like this, remove only the salty water
Great video. But I have a question, when you add the salt to the olives, do you leave this container closed for 10-14 days? Or do they open it and if so, how often and for how long? Please reply, I'm currently following her recipe :)
Yes you can keep it open but mix them every day
@@Spectacular-cuoredicioccolato Thanks
😉👍🏼
Ciao Giovanni, would this be better called Salt Curing rather than Brine Curing?
What are differences in product flavor/texture/speed between Salt or Brine technique?
Similar taste but different technique. Sometimes in the water they become soft if you keep them long time
When u salt and leave the olive for 14 days do you throw the salt water that starts forming everyday or you throw it after 14 days?? Thankyou
After 14 days
Heyy ,thanks for recipe .it will be helpful for me ..plz tell me how to make olive pickle I have raw black olive
I don’t like pickle olives 🫒 sorry 🙂
If I get a thin layer of mould on the top of my brine is it ok to skim it off the top wash and keep brining? I had some in a water and salt mix and was so busy with work I forgot about them for 6weeks. I've seen some recipes say it's fine
Love all your videos!!
Cheers
😬 I don’t know sorry. Are you sure is it not oil?
This is why you need to change water every days
@@Spectacular-cuoredicioccolato thanks for getting back to me, no it's not oil, unfortunately 😭. I'll let you know how it goes !
😬 sorry
Can I put the olives after salting in olive oil then preserve ?
I never tried but I think is possible
does that method of "vacuuming" it also work with other contents? with freshly made tomato sauce for example?
I never tried 🤔
Hello, I live in California. In south Riverside County very near to the wineries in Temecula
We bought a home that came with 14 5-year old Kalamata olive trees. When should I pick the olives and start this process? I’m guessing January or February?
Sorry but I don’t know the California season, in Italy now is the moment
How does one store them after curing?
In your kitchen cabinet
In Palestine the way we do it is we just mix salt with the water until you could float an egg once that happens you’re good to go. You could pickle whatever you like. If you wanna pickle faster, you could crack each olive to speed up the pickling process if you want to prolong the process no need to crack.
Thanks for sharing this information 👍🏼
Hello I’m from central Mexico. We have several olive trees in our community so we have harvested the olives and have been using your recipe. This is the first time we’ll be doing this.
The olives have been soaking in water for 5 days approximately but they are discoloring. They are showing white spots all over. What could have gone wrong, should I keep going or throw them out?? Appreciate your response. Thank you very much. Jocelyn
Hi 👋🏼 send me the picture on instagram
@@Spectacular-cuoredicioccolato
Can’t locate your instagram address, how else can I send you the foto?
@octaviojocelynnavarrohinoj3256 🙃 Instagram :instagram.com/cuoredicioccolato_it/
Can i use this recipe for green olives too? Is it necessary to crush for the bitterness to dissapear?
Are the green olives small or big?
@@Spectacular-cuoredicioccolato Hi. Thanks for answer. Its olives from Albania in my garden which is quite big to be honest. Some smaller than other, but plenty of big ones. Appreciate you answering been watching your videos a long time now and learned a lot from you thank you!
Spectacular 🤩 for the big one follow this video
th-cam.com/video/S7PLpITU-RA/w-d-xo.html
Thanks for your support and please keep me updated
Thanks for the tutorial I had to leave my olive’s for a few days as I was away visiting family. The water has foamed a bit on top and some of the olives slightly brown. Would these still be ok to salt?
Are the olives soft or still hard?
They are still firm the black ones slightly softer. The brown stain goes through the flesh. I’ve continued soaking rinsing them daily.
@rattedbug5003 taste one and if they are not bitter 👍🏼 they are ready
thank you so much. This is my first batch❤
Keep us updated 😉
I have gone through this process and after the salting period, I have rinsed and dried them on a t/towel. Can I now preserve them in jars with oil with garlic and spices? And how long will they last? Thank you in advance.
Ok with oil but be careful with the garlic
I click this video because I have a big olive tree in my front yard. Imma try this recipe right now at home .
Keep us updated 😉👍🏼