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    You are in: Home / Community Forums / Middle East & North Africa / Brining Olives post within Q & A Message Board
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    Brining Olives post within Q & A Message Board

    Wed Nov 16, 2005 7:40 pm Groupie

    If anyone has some experience with Brining Olives, your help will be appreciated. Please go to the following:
    Brining Green Olives

    Thu Nov 17, 2005 6:59 am Groupie
    Hi Skipper, sorry I haven't gotten back to you. I've been really busy at home. Will try to do it soon.

    Might I also suggest you check out -- sorry for suggesting another board at Zaar but they are very knowledgable. You won't be able to post there (you have to apply and it takes a few days) but you could do a search.
    Thu Nov 17, 2005 7:02 am Groupie
    Thu Nov 17, 2005 12:42 pm
    Forum Host
    I think Skipper's question have been answered where she asked it in the first place. Preparing olives is quite a hassle -- needs (I think) something like lime or worse to start with -- a long process. I would never attempt it. icon_biggrin.gif Have no olive trees!!

    But it must be a good thing to learn. I grew up with an olive tree which bore heavily, but my mother refused to do a thing about it, and they went to waste!

    Skipper could also Google for recipes.
    Fri Nov 18, 2005 4:23 am Groupie
    Chef Zee wrote:
    I think Skipper's question have been answered where she asked it in the first place. Preparing olives is quite a hassle -- needs (I think) something like lime or worse to start with -- a long process. I would never attempt it. icon_biggrin.gif Have no olive trees!

    Oh no, it's not hard at all! It does take a long time, there you are right, but it's not very time intensive at all and it makes GREAT olives. I just use salt water, no lye, although you do hear some people say you need it with green olives. I've not found that to be the case. I have 3 buckets of olives on the go right now icon_smile.gif
    Fri Nov 18, 2005 12:39 pm
    Forum Host
    icon_biggrin.gif Wow, Sackie. After Skipper's question I did Google for the recipes, and I was quite put off!

    Let us know how yours come out?? Please?
    Fri Nov 18, 2005 3:10 pm Groupie
    This is a picture of last year's crop icon_biggrin.gif

    After brining them, I seasoned them with this recipe.

    Lemon & Cilantro Moroccan Olives recipe #10687
    Hajar Elizabeth
    Fri Nov 18, 2005 9:02 pm Groupie

    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:50 pm, edited 1 time in total
    Sun Nov 20, 2005 3:48 am Groupie
    Hajar Laurie Home Chef wrote:
    Brining olives is a simple process though vastly different for green than doing black olives. Both easy but different. I am a member of egullet and it is a knowledgable place as well as zaar, most especially for very out of the ordinary things. I am so sad that I have my olive trees bending under the weight of beautiful black, utterly black, olives and I have to leave them for the birds. icon_sad.gif

    Hajar icon_wink.gif

    Hajar, I would be interested to hear what you know of the differences between the two? Because I am using some Lebanese recipes and to be honest, there isn't much difference between the two. I have heard of people using lye for green olives but I've not found it necessary.
    Sun Nov 20, 2005 3:55 am Groupie
    This is the recipe for green olives I am using:

    Green Olives Recipe #rz.21782
    From a Lebanese book.
    2 kg green olives
    150 g salt
    2 1/2 liters water
    1-2 hot chili pepper (optional)
    2 lemons
    1 liter water
    280 g salt
    2 1.4kg jars Change size or US/metric
    Change to: 1.4kg jars US Metric
    2017 hours 1 hr prep

    1. Crack the olives with a mallet or a clean hammer, being careful not to crush them.
    2. Combine the 150g salt and water and voer the olives.
    3. Place a plate on top to keep the olives from floating above the brine.
    4. Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.
    5. Drain the olives and pack in sterilized jars.
    6. Put a few lemon wedges between layers and 1-2 hot chillies.
    7. Cover with cooled brine.
    8. Seal well.
    9. Leave for about 6 weeks.

    I've asked for it to be made public.
    Hajar Elizabeth
    Sun Nov 20, 2005 7:40 pm Groupie
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