Great video, exactly what I was looking for tonight. I live in central Mexico and just got gifted a kilo of olives I knew I wanted to dry salt cure them watched some other videos but yours was the most straight forward. Retired chef living the dream in Mexico.
I was looking forward to this one! They look fabulous. These are, hands down, my favorite olive preparation. If I ever find a bottle of these at the store, I'll usually buy two. Unfortunately, I've had to buy my last jar off Amazon which I'm still waiting to open. Thanks for the video Chef.
I agree! My favorite olive preparation as well! I feel fortunate to live in an area that has olive trees all over the place! Glad you enjoyed the video!
This looks like a lot of fun. But that is a lot of salt. With salt being so important I would wish to reuse or find some other use for it after the olives are done. That being said, do you ever use a dehydrator or vacuum sealer for anything?
I suppose you could reuse the salt for something, although it will probably be bitter as it draws the tannins from the olives, but I’ve never tasted it, salt is relatively cheap so I don’t really worry about it. Might be worth some experimenting someday if I have time. I don’t own a vacuum sealer or dehydrator but I would like to get a dehydrator for drying mushrooms. I usually dry them in the sun, here in Arizona we have a lot of it and the air is dry.
That’s a process I know nothing about, so have no idea, but like I said, salt is relatively cheap so I would most likely just dump it or maybe make a solution and spray along my driveway to kill weeds if I had the time. keep in mind all the olives were free! So the salt was the only cost involved in the process, so…
Thanks for your video, I also do them dry on salt just in a bucket with holes for liquid to drain, but I would say some 10% of olives becomes kind of mushy while the rest are nice firm and shrivelled. Also couple of questions 1) is it worth to prick them before mixing with salt to help juices to come out? 2) Can large black olives oval shaped be cured that way?
I have also seen people use a cloth bag and hang it so the liquid can drain out, which also allows for airflow. I just used a jar for less mess. In my experience pricking the olives made the process much quicker, but I found the olive to be too salty. I would assume that larger olives would work just fine, but would take a bit longer. Thank you so much for watching!
FYI do not store with fresh herbs as it can cause botulism. I always dress as I need them with fresh herbs. Dried herbs, dried chilli and dried garlic is ok. They can also be cryvacked, and or frozen like that.
Great video, exactly what I was looking for tonight. I live in central Mexico and just got gifted a kilo of olives I knew I wanted to dry salt cure them watched some other videos but yours was the most straight forward. Retired chef living the dream in Mexico.
Glad the video was helpful! Thanks so much for watching! Let me know how they turn out!
I was looking forward to this one! They look fabulous. These are, hands down, my favorite olive preparation. If I ever find a bottle of these at the store, I'll usually buy two. Unfortunately, I've had to buy my last jar off Amazon which I'm still waiting to open. Thanks for the video Chef.
I agree! My favorite olive preparation as well! I feel fortunate to live in an area that has olive trees all over the place! Glad you enjoyed the video!
This looks like a lot of fun. But that is a lot of salt. With salt being so important I would wish to reuse or find some other use for it after the olives are done. That being said, do you ever use a dehydrator or vacuum sealer for anything?
I suppose you could reuse the salt for something, although it will probably be bitter as it draws the tannins from the olives, but I’ve never tasted it, salt is relatively cheap so I don’t really worry about it. Might be worth some experimenting someday if I have time.
I don’t own a vacuum sealer or dehydrator but I would like to get a dehydrator for drying mushrooms. I usually dry them in the sun, here in Arizona we have a lot of it and the air is dry.
@@arloi With the tannin in the salt maybe you could tan a hide? Rabbit? Bear?
That’s a process I know nothing about, so have no idea, but like I said, salt is relatively cheap so I would most likely just dump it or maybe make a solution and spray along my driveway to kill weeds if I had the time.
keep in mind all the olives were free! So the salt was the only cost involved in the process, so…
Thanks for your video, I also do them dry on salt just in a bucket with holes for liquid to drain, but I would say some 10% of olives becomes kind of mushy while the rest are nice firm and shrivelled. Also couple of questions 1) is it worth to prick them before mixing with salt to help juices to come out? 2) Can large black olives oval shaped be cured that way?
I have also seen people use a cloth bag and hang it so the liquid can drain out, which also allows for airflow. I just used a jar for less mess.
In my experience pricking the olives made the process much quicker, but I found the olive to be too salty.
I would assume that larger olives would work just fine, but would take a bit longer.
Thank you so much for watching!
FYI do not store with fresh herbs as it can cause botulism. I always dress as I need them with fresh herbs. Dried herbs, dried chilli and dried garlic is ok. They can also be cryvacked, and or frozen like that.
I’m wondering do you rinse the salt off the olives before you jar them?
Yes I rinsed off the salt & dried them before I added the olive oil