http://mamastaverna.com/how-to-make-oil-cured-olives/ Delicious Greek Food - Recipes and Techniques Sun, 05 Feb 2012 15:13:31 +0000 http://wordpress.org/?v=2.6.5 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12889 MIA PEREZ Wed, 02 Nov 2011 07:02:34 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12889 I would like to know how to make the Green Olive (with the pit, or seed , still inside) edible, so that I can eat them with Extra Virgin Olive Oil, Greek Oregano, Garlic and Salt & Pepper. I bought some and they need to be "cured" before they are edible. I don't want the kind full of salt and acidic flavor. Can you help? My email is miavas17@gmail.com. PLZ put in the subject "Olives". This way I'll know it is safe to open. Or just reply to mi on this site. Thank You for your help! I would like to know how to make the Green Olive (with the pit, or seed , still inside) edible, so that I can eat them with Extra Virgin Olive Oil, Greek Oregano, Garlic and Salt & Pepper. I bought some and they need to be “cured” before they are edible. I don’t want the kind full of salt and acidic flavor. Can you help? My email is miavas17@gmail.com. PLZ put in the subject “Olives”. This way I’ll know it is safe to open. Or just reply to mi on this site. Thank You for your help!

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12803 Chenzo..(Italian for Vince) Sun, 28 Aug 2011 18:09:57 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12803 To: Ruth I usually add Some diced garlic, red pepper flakes, and oregano. I had the good fortune to be related to an Italian Cheese maker, and as child I would often visit their shop, and taste all the homemade stuff, from cheeses to olive mixes. To: Ruth
I usually add Some diced garlic, red pepper flakes, and oregano. I had the good fortune to be related to an Italian Cheese maker, and as child I would often visit their shop, and taste all the homemade stuff, from cheeses to olive mixes.

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12727 Lianne Sat, 07 May 2011 11:31:07 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12727 Great to find this recipe we have some hanging now and I'm wanting to keep them for a number of months - any thoughts??? What type of oil do you cover the olives with when you put them in the fridge given olive oil tends to solidify once cold??? Great to find this recipe we have some hanging now and I’m wanting to keep them for a number of months - any thoughts??? What type of oil do you cover the olives with when you put them in the fridge given olive oil tends to solidify once cold???

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12723 Themis Sun, 01 May 2011 01:08:15 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12723 thanks a million Lulu thanks a million Lulu

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12682 James Fri, 28 Jan 2011 14:54:24 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12682 These turned out great! I jarred up my first batch from right before thanksgiving, after about 6 weeks. The flavor is amazing! the method is simple, one pound of kosher salt per pound of olives. There is the remnants of an old olive grove along a center median of a residential street here in San Bernardino, so the pickin's were free, and the un-irrigated fruit was nice and big, from these old trees. Perfectly suited to our mediteranean climate, the Mission olives are to die for. Packed them in EVOO and dried roasted garlic. We have neighbor/friends that are professional chefs, and they wanted to BUY some after tasting a jar! We traded for gourmet seasoning salts and pastries. Thanks so much for the "How To" lesson. I've got 10 pounds more, hanging right now!! These turned out great! I jarred up my first batch from right before thanksgiving, after about 6 weeks. The flavor is amazing! the method is simple, one pound of kosher salt per pound of olives. There is the remnants of an old olive grove along a center median of a residential street here in San Bernardino, so the pickin’s were free, and the un-irrigated fruit was nice and big, from these old trees. Perfectly suited to our mediteranean climate, the Mission olives are to die for. Packed them in EVOO and dried roasted garlic. We have neighbor/friends that are professional chefs, and they wanted to BUY some after tasting a jar! We traded for gourmet seasoning salts and pastries. Thanks so much for the “How To” lesson. I’ve got 10 pounds more, hanging right now!!

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12668 Wanda Thu, 06 Jan 2011 08:15:37 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12668 A friend of my daughter has 15 or more olive trees full of fruit and doesn't a clue as to what to do. He does not want the olives to go to waste. So now I have a blessing, I am free to come and pick as much as I want... my problem was I didn't have a clue either. But I love olives! My problem is now solved, thank you. A friend of my daughter has 15 or more olive trees full of fruit and doesn’t a clue as to what to do. He does not want the olives to go to waste. So now I have a blessing, I am free to come and pick as much as I want… my problem was I didn’t have a clue either. But I love olives! My problem is now solved, thank you.

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12664 Susan Mon, 27 Dec 2010 18:34:03 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12664 Getting ready to harvest and cure with this method, but wondering about how much sunlight is o.k., is there an optimum temperature range? We're in So Cal in the coastal mountains, daytime temps in the 60's, but nights sometimes in the high '20's, and we're getting lots of rain these days. Should we hang the sack under house eves? Getting ready to harvest and cure with this method, but wondering about how much sunlight is o.k., is there an optimum temperature range? We’re in So Cal in the coastal mountains, daytime temps in the 60’s, but nights sometimes in the high ’20’s, and we’re getting lots of rain these days. Should we hang the sack under house eves?

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12643 John Fri, 19 Nov 2010 06:26:21 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12643 I would not hang a salted bag over any soil you want to grow things in if there is a chance of water dripping onto the soil carrying some salt. Conquerors used to salt the enemies fields rendering them unusable. I would not hang a salted bag over any soil you want to grow things in if there is a chance of water dripping onto the soil carrying some salt. Conquerors used to salt the enemies fields rendering them unusable.

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12566 collin Thu, 22 Apr 2010 21:54:01 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12566 I cured olives by washing,then cut a slit with knife,drop into a container with sea-salt and rainwater. Leave for about four weeks. While curing they give off a pleasant ester/sweet aroma and bubbles form - sort of like soda pop.The olives were purple roundish and medium to soft ripeness and about 20mm. diameter. I was surprised it took so quick.about 4 weeks. I cured olives by washing,then cut a slit with knife,drop into a container with sea-salt and rainwater. Leave for about four weeks. While curing they give off a pleasant ester/sweet aroma and bubbles form - sort of like soda pop.The olives were purple roundish and medium to soft ripeness and about 20mm. diameter.
I was surprised it took so quick.about 4 weeks.

]]> http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12558 ruth Sat, 10 Apr 2010 02:58:56 +0000 http://mamastaverna.com/how-to-make-oil-cured-olives/#comment-12558 thanks for the recipe! what should outside temperature be?? sunlite? thanks for the recipe! what should outside temperature be?? sunlite?

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