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How to Prepare Olives For Preserving | Part 2 | Bottling The Olives | Home Grown | Preserving Adventures

Just realised that I didn’t upload the recipe I used to bottle my olives.

So here it is. It’s been 2 years and I can say that using this recipe my olives are still delicious and mould free!

Want to find out how to remove the bitterness? Check out Part 1!

Before proceeding, I drained the brine in part 1 and soaked my olives in water over night in the fridge to remove some of the saltness.

Olives I just bottled today

For the recipe scroll down or click “Continue reading”

Enjoy,
Grace-yi

Continue reading How to Prepare Olives For Preserving | Part 2 | Bottling The Olives | Home Grown | Preserving Adventures

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How to Prepare Olives For Preserving | Checking | Home Grown | Preserving Adventures

So some of you may be not sure what to do after the olives has been soaking for 7-8 days.

Here is my post from day 1

So I thought I’ll do a post of how to change the brine solution. and what to do if there is mould.

Scroll down or “click to continue” to see more of the process:)

Enjoy
Grace-yi

Olives after 8 days of neglect
Olives after 8 days of neglect

This is what my olives looked like after 8 days of neglect. There was some mould but it’s easy to just scoop them out.

Note: If you really don’t want any mould, then you can use more olive oil on the top to make a seal.

Continue reading How to Prepare Olives For Preserving | Checking | Home Grown | Preserving Adventures

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How to Prepare Olives For Preserving | Part 1 | Home Grown | Preserving Adventures

Guess what we were given today!!?

Mom and Dad gave us a bucket full of olives from their tree to preserve.

First thing I did was to sort them out into 3 categories

Greens, Mixed [Green and Black] and Black.

I had to painstakingly cut 4 slits in the olives. They were too beautiful to bash like my 1st batch.

I decided to do the green ones 1st as they need a longer time in the brine.

Click “Continue reading ” or scroll down to see the steps.

Enjoy,
Grace-yi

The green olives in a salt brine
The green olives in a salt brine

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Curing Olives | Home Grown | Preserving Adventures

So we have an olive tree which came with our home.. what to do? Eat them=p Unless you are our dog or the birds.. it’s too bitter.. So curing is needed.

There are so many methods out there as to how to cure your olives.. The method I choose was one which saved water aka not have to change it everyday;)

I created a 10% salt brine solution [I used 900 ml of water to 100 g of salt per batch] and put that in my bottle of olives and the tip here is to top off with olive oil so that it doesn’t go moldy. [Found that out from experience]

If there is mold on the top of your olives, just scoop it off and wash your olives well and re-bottle in the salt brine solution.

Instead of changing the solution everyday.. I only had to change it once every 7 days.

Also make sure not to fill it too full in the bottles or you’ll have olive oil all over your bench top! [ Ah the joys of experimentation]

So now that I have cured my olives in many batches.. cos the tree just wants to make life interesting for me=p

What do I do next please?

12/04/15 Day 1: Picking olives and separating them into different categories such as whole, green, shriveled and half eaten
12/04/15
Day 1: Picking olives and separating them into different categories such as whole, green, shriveled and half eaten

Continue reading Curing Olives | Home Grown | Preserving Adventures