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Ferment Friday: Olives, lots and lots of olives!

Last year, The Nourished Kitchen posted about home-cured olives and I’ve been wanting to try this ever since reading that post.  After Jenny reposted the blog on Facebook last month, I decided to go for it!

 I received my 20lbs of olives in the mail from Chaffin Family Orchards and using her instructions for Home-Cured Olives and Moroccan Olives (I had plenty to experiment with), I got cracking!  Literally.

This is the cracking station in my ridiculously small kitchen.  Note the pot and the box are both precariously perched on the edges.  I have less than 3ft of counter space to work on.    Once I figured out to line up the olives and crack 8-10 at a time, the cracking went smoothly.  20lbs of olives fits quite nicely in my biggest stock pot.

Filled to the top!  Now comes the soaking, draining and rinsing.  Twice a day for at least a week.  I did it for almost 4 weeks.  This step removes the bitter taste.

Once the olives were ready, I started packing them into jars with various spices. Some have garlic, bay leaf an red chili pepper, some have turmeric and ginger added as well.  A salt water brine was poured over the top and now I just need to give them another 2 weeks to cure.  Patience is a virtue. I’ll let you know in 2 weeks how they taste!

20lbs of olives fills about 3 1/2 gallons of jars.  I have 1 full gallon jar plus 9 quarts and 1 pint.

For the full recipes, please visit The Nourished Kitchen.


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9 comments to Ferment Friday: Olives, lots and lots of olives!

  • Oh sweet, I wanted to try this, have to check out the recipes.. Looks great, now curious how much the 20# cost LOL.

    • Melanie

      I don’t remember. Need to look it up again. I think this year I’m going to split the 20# with a friend. That was a lot of olives. Most of them ended up molding (actually working up a post on that). I’ll be doing it different next time :-/

  • Carolyn

    I can’t find fresh olives locally so I eat “Pearls” canned black olives. Unfortunately, I can never finish them off before they go bad. Do you suppose I could ferment them? The ingredients are olives, water, sea salt, and ferrous gluconate (an iron derivative).

    • Sorry but nope. Canned foods are dead. There isn’t any lactic acid bacteria on them to get the ferment going. We don’t have olives local either and order them through Chaffin Family Orchards.

  • peg

    HI…if you’re still there! I opened a glass jar of Italian green olives in brine and they are fizzing! Are they still fermenting?

    • Are they ones you made or ones you bought? Fizzy would indicate there is active fermentation going on. If it’s from a store bought item that is supposed to be pasteurized, I don’t think fizzing is a good sign. If it’s a raw, non-pasteurized product, fizzing is fine.

  • Joleen Staskywicz

    i would like to try to preserve olives and wondering where to get some and recipes of how to do it

  • Joleen Staskywicz

    intested in the prosecce of olives , recipes and address of where to get some

  • Ann

    Penna Olives is out of fresh green olives but will soon have the ripe. 10 lbs cost $38, incl shipping. Have been buying fresh olives from them for 9 years. The olives are happily bubbling away now. I chose to crack them this year and removed the pits. I plan on making Calabrese cracked olives.

    Olives curing is a labor of love!

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