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<pre>> Can anyone tell me why I get mould forming on the final pickling mixture
(3
> litres water 1.5 litres red wine vinegar 750g rock salt)?
>
> This is at the stage after thorough de-bittering (fresh water every day
for
> 10 days) and before final bottling. The olives are still in the bucket in
> this mixture but a mould forms on the top. Tried tipping it all out,
> thoroughly scalding bucket and new mixture---same thing!
>
> 1. Why?
> 2. What if I just rinse them make up the mixture for the third time and
> bottle them (sterilised bottles)?
> 3. Could the mould be harmful? (I've sampled some of the olives and
> live to tell this tale!)
>

Judith,

If it is a white floating substance it is quite probably yeast. This is very
normal and natural and definitely non-toxic.

The yeast cells form with the interaction of yeast cells in the air and on
the olives themselves and the water containing olives - which do contain
some sugar. Try filling the bottles to the brim so any yeast floats to the
top, then letting it overflow a bit so the yeast is all gone, and then
pouring a bit of liquid out and topping up with oil - olive oil is fine, but
Canola does the job just as well - as this should serve to seal the water
from the air.

Mike Wilson.
</pre>
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