GREEN OLIVES CURING RECIPE: QUICK HOMEMADE METHOD

[@salihaklcaslan4083]

Bayılırım yeşil zeytine. Çınar yaprağını bilmiyordum, bilgi için teşekkürler 🙏 ellerinize sağlık

[@FAIRIESCUISINE]

Ben de, hele taze taze olursa👌

[@FAIRIESCUISINE]

Meşe yaprağı salamuralarda kullanılır ve küflenmeyi önler. Çok hoş da bir aroma veriyor. Bazı turşularda da kullanıyorum👌🤗.

[@sevgicananasiroglu4805]

Tam da bugün, şimdi zeytin krizi yaşadık😋

[@FAIRIESCUISINE]

Tam zamanı🤗

[@kinaliadaistanbul3891]

Thank you for the informative video! It’s good to know about the whole process and effort that go into having tasty 🫒🫒🫒 olives on our breakfast table! ❤️

[@FAIRIESCUISINE]

How lovely hearing these complements💕😊.

[@sevildemircan3781]

Never tried marinating but love eating green olives.I would love to try ❤️🫒

[@FAIRIESCUISINE]

My mother used to do this work for us. Recently, ı started to carry the flag😊. But it is really fun and joy🤩🥳

[@shwinschu]

Thank you for these great recipes, both short-term and long-term! I love how you save the first brine to use later as natural preservative! This is my first time trying to cure raw olives. Do you recommend large Sevillano green olives or small Manzanilla green olives? (I have these two options to buy from a CA farm.) Also, can I use the same recipes/methods for black olives? Separately, if there are bruised olives, should I just discard or is there a way to use them differently? Thank you.

[@FAIRIESCUISINE]

Thank you for your comment. Large olives with thick meat tend to soften in time. I prefer normal size olives for green olive curing. You can do same process for the soft olives. However, make them separately and consume them immediately. They can soften very short time. If you want to cure black olive I recommend salt curing technique. That is very easy. First wash the black olives, dry them and layer in a jar as 1/2 cup pickling salt for each 3 kg olives ratio. Prevent the jar from direct sunlight. Wait for minimum a month (or a year). Once you open the jar, wash and cover with olive oil. I will do a video for black olive soon. Thank for asking.

[@shwinschu]

@@FAIRIESCUISINE Thank you so much for the detailed answer! I'll look forward to your black olives video coming up!

[@fatmakobaner3202]

❤😊

[@denizkuhne492]

Ellerine sağlık Fatma abla 👌

[@FAIRIESCUISINE]

Çook teşekkür ederim Denizcim, sesini duymak ne güzel😘

[@ajkobaner7257]

WOOAOAAAAOOW! Awesome technique!...How do you separate the olives? According to their colour?

[@FAIRIESCUISINE]

The green color represent bitter taste and long curing time while yellowish or brownish colour represent less bitterness and shorter curing time. So, ı prefer to cure green olives for a year-long preservation and yellowish olives for early use. Those first fresh olives are always my favourite❤️✨. Thank you for asking🙌.

[@serankobaner4671]

Great video, looks delicious. Where are the olives from?

[@FAIRIESCUISINE]

Thank you!! Olive trees are in our family garden, Marmara, Turkey🤗. I bought some fresh olives from a local market here as well.

[@neldabonsatoo5627]

I like it is delicious

[@FAIRIESCUISINE]

Thank you my dear, I hope you'll be able to taste your own olives and share with us. 😉

[@nurankaraosman8348]

Hmm denemek laźım

[@FAIRIESCUISINE]

Denerseniz çok mutlu olurum, sevgiler🤗

[@etyildirim7918]

Şifa deposu zeytin. Türkiye'de şimdi tam zamanı. Siz nerenin zeytinini kullandığınız?

[@FAIRIESCUISINE]

I can find Egyptian and Syrian olives here😊👍

[@nurankaraosman8348]

Sen ve annen kardeşlerin kadar güzel lezzetli zeytin yapanı tanımıyorum

[@FAIRIESCUISINE]

Çook teşekkürler😍✨

[@nurankaraosman8348]

🥰🥰🥰🥰

[@wesleybrown7869]

Why do you need to be careful when picking the olives if you are just going to turn around and smash them shortly thereafter?

[@FAIRIESCUISINE]

We always separate the totally green and damage-free olives for long-term curing. I have another video for this method. So, I separated some softer and coloured olives for using the slit/crush curing method in this video. I prefer this separation as soft green olives cannot stored for a long time in good condition without using preservatives (which I don't prefer). So, cured slitted/crushed olives are consumed within a month in our house while the best whole curing olives are stored for a year. Since I did both short and long term curing at the same time in my kitchen, I separated the best olives for the long-term curing and may be confused you. Sorry about that. I hope, you can watch the other video and see the difference between them. Thank you for letting me know this confusion. I try to be more clear for the next time🙏.

[@gracegorman3306]

Quick? Don't think so.