Preserving Olives in Oil - Prepping for SHTF

How to Preserve Olives in Olive Oil.
Olive Sott'Olio
This may seem like a long process but requires only 1 hour of actual work, the rest of the time is letting the olives & brine do the work.
Directions:
1. Pick 5 kg Olives, green or firm black
2. In a sealable container, Place washed olives and cover with 10 Litres hot water with about 800 grams of Salt, even 1 kg salt is ok.
3. Seal & leave for 3 Months.
4. After 3 Months, Drain the olives and place into glass containers, Add white vinegar to cover olives and leave overnight (24 hours).
5. Drain off vinegar and place olives into sterile glass jars, add any herbs if you like (garlic, lemon slices, chilli, fennel, mint, bay leaf etc.
6. Fill jars with olive oil to cover olives and leave for 1 month before starting to eat your olives.
When you have eaten all the olives, the oil remaining will be wonderfully intense, full of flavour and can be used on salad's, marinades, bruschetta etc.
Olives will last for up to 12 months, which by then your making the next years batch.
You only need to use the cheapest cooking salt & white vinegar you can buy.

[@69smoothdog]

Great vid mate, found a amazing olive tree in Fitzroy on the nature strip. Followed your vid to the letter. Just put the olives into oil and they already taste great. Really simple and straightforward approach. Many thanks!!!

[@mattthesparky]

you can grow a lot of olives on a suburban block mate. At my last place I grew them 1.5 meters apart around the boundary and espaliered them to create a hedge. wound up with 61 olive trees in addition to the 50 odd other fruit and nut trees on the property. It was a 700 square meter block in the middle of the city.

[@trancerp2411]

Thank you. I love olives in olive oil. There is room for improvement in the hygiene of this process. I see several opportunities for cross-contamination. Salt and vinegar helps to a great extent; but there is always room for improvement.

[@ladystardust2606]

I bet you wear a mask when you do yours

[@blackbirdsinging6264]

Not many subbs Ben but I love your stuff,from Scotland U,K.Get your preserving and pickling on!! Dont let wild forage food go to waste,I always leave some for nature though aswell,its good practice.Prep on!

[@HomeLifeAus]

Thanks Ben for sharing your method. I’m from Melbourne too port melbourne. I’ve recently seen olive trees on the nature strip and parks . I’m getting more today :) and shall update you :)

[@faridehassadi9755]

Thanks for the recipe, great presentation. All the best

[@charlesperez9976]

Ohhh,if only I lived in a place where my dearest olives grew!!😞 I did just recieve today,3precious pounds of olives,waiting to be cured! So exited to begin the process,my mother,100% Italian,will be proud!

[@sakunthalabandara1807]

Excellent Demonstration ...

[@kathleenebsen2659]

Use a plate to keep the olives submerged so you don’t have to discard so many.

[@MikeLightyear]

Would love to see more content in this channel.

[@prepperben7753]

me too, i'm stuck in mu other channel ewaste ben, but my true self is a prepper and self sufficiency, I will slowly transition back to tthis channel in time

[@lindakirkman]

Thank you

[@mhayannenathaniel33]

Thanks now i know what to do on our olives this is the easiest

[@Blackcat-k9e]

The Italian we not make like this not in full. Jar oil Water and salt only

[@rossurquhart1238]

Thanks mate doing my first batch here in Perth see how they taste in about a month.

[@anthonybrau7399]

I'm Going Out And Buy An Olive Tree!!!!!!!!! Great video Ben. Really enjoy your "old" new channel. I'm assuming that for the first month you had the olives curing on a shelf in a cool place. After that, do you advise refrigerating them? I love Castelvetrano olives. They have a very rich, buttery flavor. Would you use the same process for that type of olive? Thanks for all the information. Regarding your stocked shelves, we found canned cooked bacon. Yoders is the manufacturing company. They have a shelf life of over 10 years. Bacon goes good with anything!!!

[@naterpatater001]

If I want a supreme pizza during the apocalypse I know where to go.

[@brucemcmillan1149]

love your olives.

[@bwchalloner]

Love the manky plaster, adds flavour.

[@marinadavid329]

Can you use large glass containers instead of plastic bucket?

[@attorneyshay]

Thank you. You mentioned the word rinse a few time before you used vinegar. Did you rinse with vinegar for 24 hour? Is that what you meant? Thank you again. Shay, cheers from Dallas Texas

[@eWasteBen]

just rinse with water

[@lorieakins2843]

My grandmother made them with green olives. Tasted the same. She left the pit in. Hers were in big crocks with lye.

[@lennybaldacchino]

i would never TOUCH the olives or any other material, lucky u had wet hands, as we humans when touch material it will build bacteria, it's not poison,BUT it does not look good, great recipy loll many thanks,

[@jennifercarroll6038]

Hi I followed this procedure and it’s 2 weeks away from 3 mths. I have just found some mould on the top of brine. It wasn’t there a week ago. I have removed it and want to know if it’s safe to go ahead or throw them out? They are in 2 huge glass jars as big as your bucket. The olives are sitting no more than 3 inches high from bottom

[@richardminnich4249]

Can this work on green olives as well?

[@wardabenrani1344]

شكرا

[@lifeingeneral9111]

I can see Australia has its share of obsessive-compulsives as well

[@ThePhantomLash]

What’s the vinegar soaking for ? Does it change the taste of the olives ? Did you rinse them after the vinegar soak ?

[@karenclement7903]

The vinegar is necessary. I preserve sundried tomatoes in xv olive oil and do a somewhat similiar process. The vinegar increases the acidity in the olives and prevents bacteria such as botulism from growing.

[@amandakennedy3058]

regarding the vinegar step, do you think there's any reason this couldn't be done in a plastic bucket as opposed to glass jar?

[@58Kym]

I saw a greek lady use a plastic bucket to soak in vinegar, seemed successful.

[@lizwalls1291]

Hi Ben My olives have been in brine for 1 month & some mould has appeared on top. Should i scrape the mouldy ones off or leave for remaining 2 months?

[@fumastes]

Leave it. Remove it after the 3 months. To prevent this add about a1cm layer of olive oil on top next time. Cheers from Spain

[@ThePhantomLash]

What if after 3 months there is a little bit of mild on the surface of water ??

[@school8066]

Can we add apple cider vinegar instead of white venegar?

[@eWasteBen]

sure but it's only for preserving so it's a waste to use cider vinegar

[@1charlastar886]

I use apple cider vinegar to adjust the basic soil in my garden, so I apply sparingly every year. I will use ACV instead of junk white vinegar. The acid of the vinegar may help prevent botulism spoilage.

[@Blackcat-k9e]

Wrong put in oil they become soft better in water and salt and bit oil just on top

[@lettysirkkaiyambo4186]

What is the purpose of vinegar?

[@gailboelema4654]

Can you use the same method for green olives

[@ericali8435]

Thank you for the video Ben! Can I use other oils? Like rice bran oil? Cuz much cheaper than olive oil lol

[@farzanaalam9400]

Can we put for just one month in boil water

[@bigjase8709]

If you want more olives off the tree then you should prune it. Your tree is a mess. It needs a good prune back.

[@georgepananos7988]

How long can you keep the olives submerged in olive oil before they spoil?

[@bobdobric6787]

There is a Greek man who sells them at a farmers market in Hawthorn they are in olive oil he says 2 years on the jar

[@Debbie32352]

You might bruise the olives this way. Look for a dry salt cure.

[@bensahin]

I totally agree. starting with hot boiling water boils olives and adding olive oil with make them smushy because of acidity level of olive oil. At the end olive oil will be so unpleasantly sour and you can't use it

[@terrybrooks917]

do they need to be store some where dark & cool?

[@mraza846]

How long we can preserve olive

[@michaelmcglashan6117]

I’d eat them in a month

[@maryakmacic4770]

How much salt in hot water?

[@58Kym]

A greek recipe I saw used 100grams per litre.

[@g2daillie]

do olives taste any different right from the tree?

[@ME-qq3gr]

They taste really bad fresh off the tree. You always want to process them some way (even just drying them).

[@annipetratos9401]

They are very bitter and pretty inedible

[@bwchalloner]

Uchh, they are nasty.

[@StevieWonders2020]

Percy-mon? huh

[@dododostenfiftyseven4096]

Is some one playing basketball wtf is that noise LMAO

[@mohammadshahab872]

%

[@destinyboykin8404]

Shft stand for shit his the fan?

[@SunnyDementia]

botulism in a bucket.

[@capelandpermaculture5808]

Nonsense. Botulism cannot survive in an acidic environment.

[@trancerp2411]

@@capelandpermaculture5808, food preserved in oil is associated with botulism. Yes, the olives are high in salt and vinegar, making the environment unsuitable for anaerobic growth; but the cross-contamination of the surface of the olives from touching them with bare hands after touching containers and such might introduce factors for bacterial growth on the surface of the olives. I could see a minor amount of botulism happening because of this cross-contamination; and would be hesitant to eat these as preserves. Still, a wonderful video with all of the steps in the process; but there is room for improvement concerning hygiene.

[@alexandrosfavros3338]

You talk too much

[@Leytonstone09]

Be quiet