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    You are in: Home / Community Forums / Greek Cooking / Any olive brining tips / recipes?
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    Any olive brining tips / recipes?

    Sackville
    Fri Sep 09, 2005 5:50 am
    Food.com Groupie
    I have done this once before and they are amazing and now I have finally tracked down a source in London icon_biggrin.gif icon_biggrin.gif icon_biggrin.gif

    So, I should have my first olives in a couple weeks. Any tips or recipes for brining? How about storage ideas? Last time ours only lasted a week or so but this time I am hoping to do a lot more and keep them longer.
    evelyn/athens
    Fri Sep 09, 2005 4:48 pm
    Forum Host
    Are you getting raw olives that you have to cure yourself, or are they already cured and just in need of brining?

    Anyway, my fave has always been to cover with olive oil, add the peel (no pith) of one large orange, a couple of garlic cloves (I know about the whole botulism thing - but it has never happened to us, and I swear most Greeks put garlic into their olive marinade), some peppercorns, a couple of dried chili peppers, dried or fresh oregano, rosemary and a healthy squirt of red-wine vinegar overall. Fabulous flavour in a few days.

    icon_lol.gif
    Sackville
    Sat Sep 10, 2005 5:33 pm
    Food.com Groupie
    evelyn/athens wrote:
    Are you getting raw olives that you have to cure yourself, or are they already cured and just in need of brining?


    I got some raw ones on Friday night icon_biggrin.gif icon_biggrin.gif icon_biggrin.gif

    I followed a Lebanese recipe, which essentially said to crack them with a hammer (gently!), then brine for six weeks, changing the brine once a week. Then it said to seal with a fresh and slightly different brine and seasons for a further six weeks. So I reckon we should be set by Christmas icon_lol.gif

    I will be getting more, so does the Greek process for olives from raw vary?
    evelyn/athens
    Sun Sep 11, 2005 11:24 am
    Forum Host
    nope, that pretty well sounds like how it's done here. Either the olives are cracked (used a stone in the 'old' days) or slit along one long side with a knife - then salt-cured.
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