Olives
(click on image to enlarge)
Olives are disgusting straight off the tree. Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized. I prefer to do it with water and keep them raw.
Ingredients
- green olives
- water
Preparation
After picking the olives make a cut in each one. Don’t wait till they are dark and soft they are for the Sun Olives recipe. Wash them and put them in water. Now change the water twice a day. After a week or so I start tasting the olives, as soon as they taste good it is time to prevent them from going off. For example by putting them in a brine (salty water) or in olive oil with some herbs, like oregano or thyme.
Comments
chaewen writes: (May 02, 2008)
I know it is not the time for picking olives but I just wrote about the Tree of Peace and copied the recipe to gone raw.
jeshuabrown writes: (May 02, 2008)
Wow! I didn’t know water could be used-producing a much milder taste, I suppose? I wish I had access to olives trees-maybe someday!!
TomsMom writes: (May 02, 2008)
I’m glad someone here has tried making water-cured olives
When the next crop of olives is in, I’m going to borrow space in my parents’ basement and set up both salt-cured and water-cured olives. Thanks!
Luna blu writes: (May 02, 2008)
where can I get fresh olives? I love olives!! I am meant to eat olives as I am mediteranian in my background!! YUM
angie writes: (May 02, 2008)
Yeah, where do you live that you can just pick olives? I am sooooooo jealous!
bellasera writes: (May 02, 2008)
Wish I still lived in California so I could pick fresh olives! I love them
chaewen writes: (May 02, 2008)
The olives on the picture were picked at my sisters place in the Alentejo, Southern Portugal.
Raw Yogini writes: (May 05, 2008)
thanks chaewen, I am trying this now, yes we have an olive tree in our garden here in New Zealand. I was wondering if you could tell me if the olives would last longer in the brine or in the olive oil?
chaewen writes: (May 11, 2008)
Raw Yogini, I think the olives last longer in brine, storing anything in oil is not without risks as certain bacteria can grow without oxygen. If you have enough salt, nothing will grow. Olives in oil are much tastier, and mine tend to be eaten quickly.
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