I always know when it is picking olive season by the number of people looking at the posts on my blog about pickling olives.
Yesterday there were 162 people looking at How To Pickle Olives, the day before there were 188; I can only assume that these readers are living in the southern parts of Australia and some maybe from New Zealand where olives are in season.
I have written about olives in a number of posts but this one seems to remain the most popular. Rather than write about olives again I will have links to other posts about olives and include a few photos of how I am processing olives at the moment.
In the photo below the olives in the jar are from my tree on the balcony – slim pickings this year. These small olives have been placed in vinegar, extra virgin olive oil and salt.
In the colanders below are olives that my friend collected from her tree. I have separated them into green olives (unripe) and violet olives.
I am making the green olives into cracked olives (Olive Schiacciate).
The photos explain how it is done. In this process the stone must be removed. Some suggest using a rolling pin. My father used to use a stone or a wooden mallet. I have placed the olives on my pastry mat and then folded it over. You will need to apply quite a bit of pressure.
I usually use a meat tenderizer . On this occasion I used a rolling pin and then finished them off with a meat tenderizer – take no prisoners!
Olives can be very beautiful.
I place the cracked olives in a large jar and cover them with plastic netting to keep the olives submerged.
I will keep on changing the water for about 7 days. The water is quite cloudy and I wonder how much goodness will be left in the water.
After 7 days the olives are ready. There are not many there.
You can see that I am soaking the black olives in water. I will change the water daily for about 10 days and then place them in brine.
For the conventional way to pickle olives, see: HOW TO PICKLE OLIVES
It is also worth reading some of the comments from readers on HOW TO PICKLE OLIVES.
It is obvious I like olives. Other posts about olives are:
SICILIAN GREEN OLIVES, OLIVE SALAD (ULIVI CUNZATE,INSALATA DI OLIVE)
MARINADED OLIVES, OLIVE SALADS, MOROCCAN FLAVOURS
PICKLING SICILIAN OLIVES USING WOOD ASH
CHEAT FOOD (Olive Schacciate Made with Commercially Prepared Olives)
OLIVE FRITTE (LIGHTLY FRIED FRESH BLACK OLIVES)
OLIVE NERE FRITTE (FRIED BLACK PICKLED OLIVES)
2 thoughts on “VARIOUS WAYS TO PICKLE OLIVES”
With respect to curing olives with wood ash, I have done so using ash from pine and fir; but have been wondering whether wood ash from different trees such as apple, cherry, hickory, mesquite or pecan would (a) be safe to use, and (b) impart an interesting flavour. Any thoughts lr comments would be greatly appreciated.
I am not an expert but I would imagine that any ash would be fine to use. I knew someone who used olive wood once and that was successful. Using particular types of wood to impart flavour sounds like interesting idea, but I think that once wood burns, so does the fragrance.