Posts Tagged ‘salt pack’

Olives, three ways

Olives! Available as a crop to swap. I got about 1kg (and then another 1.3kg later) from one crop swapper of mostly black olives. I swapped a hairy winter melon cross, about 1.7kg.

My dream olive is a green sicilian olive from Darling Mills Farm; or a smoked olive picked up from the Orange Grove market.

I tried three ways of preparing my olives.

1. heavy salt brine
(1 litre water, 1 cup liquid)
To tell the correct amount of salt, you float an egg in it. The first egg chosen was a little long in the tooth, so I then used a slightly younger egg (3 weeks old). Then I read up at skillcult, how to make a Sicilian style olive, but more importantly, proportions of salt to water was given.

2. A dry salt pack

This I got from milkwood permaculture. You put a layer of olives in your jar, then cover with salt. Repeat.

I was at a little loss as to what to do with the olives that had slightly bruised or bad bits. My source of the olives said to throw them out, because they turned mushy. My maltese neighbour told me that she put them all in , warts & all. I made a slight compromise, chopped the bad bits off, but then I fermented them separately in a heavy salt brine. I figured that with the extra exposed surface area, they would take less time to ferment.

Here they are (left to right, as above):

Olives, two ways

I’m already having trouble from stopping my olives from floating to the surface, and my weights are obviously not weighing them down.

I also notice the bubbles of the fermentation process coming to the top. About a week in, I tried one of the olives. When I cracked open the lid, I noticed the aroma was starting to smell like the familiar ‘olive’ type smell, but it was still quite bitter. I also noticed that the colour actually starts leaching a little out from the partially green and black olives, so they turn more green.

With a later batch of green olives (swapped for a pumpkin, which I swapped previously), even though I know that they weren’t the Sevillano type, I thought that I should ferment them the skill cult way.

3. Skillcult way
One litre water. 1/4 cup salt. 1/4 white vinegar. I chucked an orange leaf in to add a little tannin, to follow in the steps of my neighbour.

I can’t wait to try the finished products!