Source: The Olive Oil Source
November 01, 2005
A. Don't use an aluminum pot or it will leach out the zinc
November 01, 2005
A. Don't use an aluminum pot or it will leach out the zinc
- Soak 12 hours in lye solution: 4 tablespoons lye in 1 gallon cold water. (Solution should not be over 64 to 70 F before adding olives.) Stir occasionally.
- Drain, and soak 12 more hours in fresh lye solution.
- Cut into a large olive; lye will change the flesh to a yellow-green, penetrating to the pit.
- If the lye has not penetrated to the pit, soak an additional 12 hours in a fresh lye solution.
B. Rinse
- Rinse in cold water
- Soak 6 hours in fresh, cold water.
- Change the water and soak 6 hours in fresh cold water, repeating four times a day for 4-8 days, until there is no lye taste
C. Preservation
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To keep up to 2 weeks:
- Brine cure l.
- Cover with salt brine; 6 tablespoons salt per gallon of water. Let stand 2 days.
- Refrigerate and use within 2 weeks.
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To keep longer than 2 weeks:
Brine cure ll.
Step 1. Cover with salt brine; 13 tablespoons salt per gallon of water. Store 1 week.
Step 2. Cover with fresh salt brine; 1 pound or 1 2/3 cups salt per gallon of water. Store in a cool place, preferably a refrigerator. Use within 2-4 months. Before eating, soak olives overnight to remove excess salt. Use with 3 days after soaking.
Pickling. Prepare a vinegar-water solution