How To Pick The Best Olives

How To Pick The Best Olives

Keep the following in mind while selecting fresh green olives for pickling:

• Picking the olives with your hands is ideal because they should not be damaged.
• They must appear sufficiently firm. Take only firm olives.
• Make sure your green olives are still green before you pickle them. The darker colors indicate the ripeness of the olives. They can’t be overripe.

Selecting a Cure Solution

Olives have a bitter, firm flavor. This is primarily due to the presence of oleuropein in olives. To get rid of the bitter taste, they must be cured.

Curing methods include oil-cured, water-cured, brine-cured, salt-dry-cured, and lye-cured.

Water Curing

This method is suggested for big green olives.

After washing the olives. Crack the olive meat with a stone or hammer, being careful not to bruise the pit. Soak the olives in cold water for a week, changing the water twice a day, until the bitterness is gone.

Fill the pan halfway with brine (approximately 1 part sea salt to 10 parts water) and lemon juice (about 1 part lemon juice to 10 parts water), transfer to jars if preferred, and chill for several hours before serving.

Brine Curing

This method is appropriate for black olives.

Wash the olives first, then make a cut in the olive (top to bottom) without breaking the pit. Put the olives in brine (1 part sea salt to 10 parts water) in a pan. Ensure that the olives are completely submerged and covered.

Cure the olives for three weeks, stirring the pan daily and replacing the brine weekly. Depending on the olives, this process could take 5 to 6 weeks.

When they have reached the desired flavor, put them in jars with brine (1 part sea salt to 10 parts water), 4 tablespoons vinegar, and a layer of olive oil on top.

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