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we always preserved our own black olives at home every year it depends on the harvest we have from the garden..I'm going to share with you how easy we do it..it's the older way my employer thought me since I arrived 20yrs ago..and doing it until now....
PRESERVING BLACK OLIVES
ALL WE NEEDED:
5 kilo grams black olives
400 grms sea salt or rock salt
olive oil to fill the jar of cure olive fruit
a clean jar to store the olives
note:
we you have less olives than we have adjusted the amount of salt normally for
1 kilo of clean wash, rinsed and dry olives
we need 80 grms of sea salt...
before washing your olives try to remove some not good olive with damage or to soft to have worm inside..I use to do it one by one that way we make sure everything is good..
after wash and rinse it around 3 to 4 times although it not that dirty cause when we harvest it there is always big blanket or towel spread around the tree to catch if some fruits fall down...
after washing and rinsing it leave it in the strainer for at least 2 hours to remove the excess water.
after 2 hours place it in big clean basin or bowl and add the salt..
as soon as you add the salt mixed it well and then we leave it for at least 3 to 4 days or even little more to dissolve the salt..
but try to mix it from time to time I always leave mine in the kitchen table that way every time I saw it I mix it...
after 4 days and the salt dissolved we can begin to fill the clean and dry jar don't fill it until up only quarter of it to have space for olive oil later..after filling all the jar filled it with olive oil just until you cover the black olives this is why our olive stay longer than 2 year... cover the jar clean all out side and flip the jar upside down to make sure if there is traces of salt it will mix and dissolved the next day clean again the jar there might be traces of oil and keep your preserved black olives on a cool and dry place not direct from the sunlight... after 1 month it is good to be eaten...some people eat it this way but the taste must be bitter that's why we leave it until one month...
now we can have enough olives for the whole year or more.... thanks for your continuous support... God bless us all