Water Curing "Smashed" or "Cracked" Olives
(recommended for large green olives)
Wash olives. With a mallet, crack the meat of the olive, taking care not to bruise the pit. Put the olives in a pan or crock (not Aluminum) and cover with cold
water for 6-8 days, changing the water twice a day, morning and evening, until the bitterness is gone (taste to test). When ready, fill the pan
with brine * (about 1 part sea salt or canning salt to 10 parts water. Do not use salt with iodine ) and lemon juice
(about 1 part lemon juice to 10 parts water), transfer to jars if desired,
and refrigerate for several hours before eating. **
(recommended for black olives)
Wash olives. With a sharp knife, make a cut in the meat of the olive (top to bottom) without cutting the pit. In a pan, soak the olives in brine
(1 part salt to 10 parts water). Make sure the olives are submerged (use something to weight them down) and cover. Cure the olives for 3 weeks,
shaking the pan each day and changing the brine each week, then taste for bitterness (they could take up to 5-6 weeks depending on the olives).
When they taste the way you want, place in jars with brine (1 part sea salt to 10 parts water), add 4 tablespoons of red wine vinegar and top with
a layer of olive oil.
Dry (Salt) Curing
(recommended for large black olives)
Outdoors, in a basket, burlap bag, or wooden box lined with burlap (that allows air to circulate), layer olives with coarse sea salt
(you'll need about 1 pound of salt for every 2 pounds of olives). Leave the olives outside (with plastic underneath to catch the juices that drain)
for 3-4 weeks, shaking daily and adding a little more salt every 2-3 days. Taste for bitterness (rinsing the olive first). When no longer bitter,
you can either shake off excess salt and keep them that way, or shake off the excess salt and dip them quickly in boiling water to get rid of the salt.
They can be marinated for a few days in olive oil to regain plumpness (this type of curing will shrivel them), or just coated well with olive oil
(using your hands) before eating.
Dry (Salt) Curing
(recommended for small black olives)
In glass jars, alternate layers of olives with coarse salt. Every day for 3 weeks, shake well and add more salt to absorb the juices.
Test for bitterness (rinsing the olive first). Continue to cure if bitterness remains, otherwise, add warm water to cover and 4 tablespoons of
good quality red wine vinegar, and top with a layer of olive oil. They will be ready to eat after 4-5 days.
When you store and bottle them you can add garlic, oregano, lemon zest & chili pepper flakes for extra flavoring.
How to Make Olive Oil at Home from the Olives of Your Trees.
PRESS AND YOUR OLIVE AT THE OLIVE!
If you don’t have enough to press then try this.
Once you make your own you'll never buy it from the store again.
Things You'll Need.
6 or 7 fresh olives, (Use more olives and larger glass containers if you want to make larger quantities of oil).
Small stemmed water glass
Large glass tumbler
Mesh Tea Strainer
Note: Never use plastic when making olive oil or curing olives.
Harvested Arbequina or Coratina Olives.
Arbequina olives have a mild fruity flavor and make a fresh delicious oil.
Coratina are a little more spicey.
Score each of your olives all the way around using a small kitchen knife. The scoring should be deeper than the skin of the olive, but not so deep that you are actually slicing the olives and try not to slice into the pit. This scoring is what is going to allow the olive oil to escape from the olives.
Place your olives into the bottom of a stemmed water glass and then set the water glass into the larger water tumbler. The tumbler needs to be large
enough so at if the water glass were to overflow, it would catch the drippings.
Set the mesh tea strainer over the rim of the stemmed water glass so that the hooks on the outside of the strainer rest securely on the rim of the glass.
Rest the shot glass inside of the tea strainer. The shot glass will act as a weight to help keep the tea strainer in place during the oil making process.
Fill the water glass with water, all the way to the brim of the glass so that it is on the verge of overflowing. The water will act as a weight that
will push the oil out of the olives. The oil will rise to the top of the glass and drip out into the large water tumbler the glass is resting in.
Allow the water to press the oil out of the olives for 24 to 48 hours. When you return to your glasses, you should see that the stemmed water glass is still filled with water and olives, while the tumbler it is resting in, contains a few tablespoons of olive oil.
Bread for dipping. You can also add garlic, oregano, salt and pepper to spice it up a little.
NOTE! Do not store fresh olive oil as you would store-bought olive oil. Fresh olive oil has a small amount of sediment in it that causes the oil to
spoil more quickly. Limit your storage time of fresh olive oil to only a few days.