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Excellent well explained video, took ages looking through various other videos having way too much BS in them. Looking forward to trying this process tomorrow. Thank you👍🏻

How long do they keep after processing?

good information

I feel like i know where that is

Very helpful. Thank you !

Thanks mate, found this recipe simple and worked perfectly. Champion🙏

Awesome video

Excellent video

Hi and great video, could you either let us know the salt grain size or a weight (in lieu of the volume based measurement) measurement for the recipe? Ie the % of salt brine. Many thanks,

I tried the red wine and garlic olives. They are the best olives I’ve ever had. Highly recommend.

I had the pleasure of tasting these very olives in Scotty’s chilli and garlic flavour and they were easily the best I’ve had. Scotty has perfected his craft, this method is a winner!!

Fabulous video. First time doing this. Tx for all your education. Very informative 👏

Your recipe is 👌 just had a taste of the first batch I made following your guide and the olives are amazing!! Definitely different and better than store bought

Absolutely brilliant practical advice. Method very similar to traditional home method used by Greek families from olive growing areas in the Peloponnese. Scrumptious result. Thanx 😁❣️❣️

Having tried these olives I can vouch for the results, delicious!

Great video - great inspiration and motivation

Can you wash the underside?

I have been trialing olives for yrs.. And this is the best method I have seen. Thank you so much for sharing your recipes. I have a bunch I'm bringing at the moment can't wait to give your way ago.

Thankyou very much that was very helpful. It's great seeing the video as you get to see and hear exactly how you do them. 🎉🎉😊😊

Thanks for the great video. I'm currently trying this method for the first time (after failing last year using a slightly different method). I bought an olive pitter and pitted them as you've suggested, but one thing I've noticed is that where the pit has been pushed out the back of the olive, the surrounding skin has become what I can only describe as 'plasticky'. Do you know why this would be, or if there is something I can do to prevent it?

Complete and through explanation, no nonsense... Thank you.

Great vid thank you I will now pick some olives here in the south island nz

Great vid’ thanks for the tips 👍🏻

Thank you, thank you, thank you. I have tried so many different recipes - some good, some not so good. Will give this a shot.

All this extraordinary, inspiring, and impressive effort, only to stick a plastic measuring cup with salt, water, and vinegar in a microwave. How is such an oversight possible? Plastic compounds with your olives, anyone?

Great presentation...Well done !!!👌👍👍

I come here every year or two to get a refresher course.

Awesome video mate, search forever over the net and came across this gem of a video. Jarred olives tonight with 1/2 tsp mixed heards, tsp chilli flakes and a dash of fresh garlic. Only thing i have concerned is the salt . We had approx 4L of olives with 5L water and 500g salt after a taste the bitterness was gone was a tad salt. Rinsed twice, let it sit in fresh water for two hours and rinsed again was much bettter 😊

Totally love your video! Very helpful! Cheers from "The Hill" (Broken Hill) Rolf

(I forgot to say) thanks for a interesting video.

One of the more beautiful experiences life has given me was working for farmers in a Cretian Village. Harvesting olives in the hill's and citrus fruits in the valley. Dipping bread into the actual first pressing at the local olive oil factory is such a clear memory 50 years later. I yearn to buy oil that delicious. Every house hold was proud of their own prepared olives and home made cheese.

Love this I purchased my first olive tree recently 🎉

This guy is Amazing!!!!! Soooo easy to understand and what awesome table Olives he's produced.

Great singing, but Tim Hawkins deserves a credit for the lyrics

This is so cool!! It makes me want to grow an olive tree!!

Do you have problem with fruit fly in your olives. We do. We did hang bottles of a natural mixture but did not keep this going. I have to check each one.

I use Apple Cider Vinegar, a good mother one. Last year mine were amazing. I will give one a go. I did them without cutting and pitting and of course this takes much longer, similar ratios but more salt, but I like this one. Can you tell me do you use cooking salt. You forgot to mention this. I would not use table salt as that is stripped of all the goodness and bleached. I also find it hard for all the salt to melt into the water, it doesn't. I would love your thoughts on this please. I also put my jars in bucket of water for a few hours and the labels come off. To sterilise I put in dishwater then close the lids as soon as I take them out. Thank you

Thank you for this very informative video. I'm very new to the whole olive curing. Three years ago my neighbor gave an Arbequina Olive tree and today I noticed the tree is loaded with olives🫒 They won't be ready till October/November, but I'll be ready when it's time to cure them. I live in New Orleans, Louisiana.

Excited to try this method for the first time. It’s my first olive harvest ever! lol Small batch but they look good.

Love the recipe. I have been following it closely. Started in October.I am almost ready to Jar the olives, however I keep getting some mold like residue floating on the top of the bucket. I have repeatedly rinsed the olives and washed the bucket and lid with soap and water each time I change the water. What do you recommend?

Love the recipe. I have been following it closely. Started in October.I am almost ready to Jar the olives, however I keep getting some mold like residue floating on the top of the bucket. I have repeatedly rinsed the olives and washed the bucket and lid with soap and water each time I change the water. What do you recommend?

Great video! Thanks for taking the time to make such a great instructional tool.

For decades we cured our olives with lye but the last few years they just haven't done well and we just gave up. Your video has given me hope and I'm looking forward to next fall's harvest. Thank you.

Thank you for this video! Regarding your "1.5 cups salt per 10 litre bucket of olives," can you please clarify whether you mean to add 1.5 cups of salt to a 10 litre bucket filled with olives, or half-filled with olives, or? For example, it looks like your buckets are about 1/3 filled with olives, and 2/3 filled with water. Are you adding 1.5 cups of salt to that? Really appreciate your help. The reason I'm asking is because after changing the brine solution 3x the first week and then 1x/week for three weeks after, my olives still taste VERY salty (I'll add that I slit them, did not pit them). Maybe the red wine vinegar takes most of that away? Apologies for all the questions!

Shame about the tap water, I use filtered spring. Much cleaner, no chlorine or fluoride

Enjoyed your video!

such a nice video 💚

Great heartfelt homecookin knowledge here. You have passed this tradition on to many by sharing your success. Thank you

So this way it's not needed to put the bottles in a hot water bath to conserves them?

Wow!! Heathy olives. Thank you for sharing.