Olives ripen in the fall and sometimes you see them at your local market. We went to Barbur World Foods to see how you can preserve them for your own table.
I have preserved olives with this method but after about 2 months white yellowish orangish and grey layer developed on top and a different kind of bad smell came out of the jar when I opened it , I have washed all the olives and spread them on a tray , kept themhoping that the smell will go away, the taste is alright though, can these be consumed and if yes how should I store them
Hi Mirna, do I need to put a plate on top of the olives and submerge them for those first three days when they are in fresh water? As shown in your video I just let them float and sadly on day 2 they started to form soft brown patches around the olive! Do you know if this is oxidisation, or, are they starting to rot/mould? Any feedback you can give me would be so appreciated. Thank you.
How about canning in sea water, then it's not made with sodium silicate alumin8te or benzeen-salt sodium benzo8te and it's not recycled city water which goes back to your house in a day
In the last month after 5 curing months refresh the salty water and add 1 chicken or beef bouillon cube (or make two different cans with different taste) . It will give a nice aftertaste to the olives
Thanks for sharing, this was one of the easiest recipes I have seen.
she is for sure Lebanese... the accent and the olive oil is in Arabic...and this method is used in Lebanon
thank u that what i looking for easy and clear explanation
I have preserved olives with this method but after about 2 months white yellowish orangish and grey layer developed on top and a different kind of bad smell came out of the jar when I opened it , I have washed all the olives and spread them on a tray , kept themhoping that the smell will go away, the taste is alright though, can these be consumed and if yes how should I store them
that's why kalamata olives are so expensive. some bloke is beating each olive with a hammer.
They have olives cracking machines to do it quickly
Very good info
Very well and yammy
Just tried this method! We'll see how it works!
How was it?
Add 1 chicken bouilon cube to it.
Did it work?
is it better to add fresh or dried herbs?
Thank you
Too much salt usually 1 tsp for each cup she used 2 tsp instead also the oil on the top to prevent fungus in the olives
thank you. hot pepper ?
thanks for sharing.
Hi Mirna, do I need to put a plate on top of the olives and submerge them for those first three days when they are in fresh water? As shown in your video I just let them float and sadly on day 2 they started to form soft brown patches around the olive! Do you know if this is oxidisation, or, are they starting to rot/mould? Any feedback you can give me would be so appreciated. Thank you.
How about canning in sea water, then it's not made with sodium silicate alumin8te or benzeen-salt sodium benzo8te and it's not recycled city water which goes back to your house in a day
You need more salt than there is in salt water in order to preserve - I suggest you watch other olive curing vids. 🤗
@@kille7543 awesome, add good sea salt!
canning salt is just NaCl, to my understanding. No anti-caking agents…. and salt needs no preservatives.
Can orange slices be used in place of lemon?
Too sweet and not enough acidity. Greek recipes add vinegar instead.
In the last month after 5 curing months refresh the salty water and add 1 chicken or beef bouillon cube (or make two different cans with different taste) . It will give a nice aftertaste to the olives
Has anyone tried this recipe? I have my waters sitting in water right now
Salty cookies