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<pre>The simplest way to pickle your olives by the natural fermentation
method (also know by the greek method):

* make a cut around the olives (from top to bottom) and put the olives
in water, changing the water every day in order to wash the bitter
tasting polyphenols;

* after this week the olives should be put in a saline solution with
30% salt;

* At this point you should inoculate with the adequate bacterias,
mainly of the Lactobacilus group. In order to do so you should buy a
small confection of natural fermented olives (which are the
brownie-green ones) and add some of their water to your solution:

* in order to guarantee that the "good" bacterias start of before the
"bad" ones, you should lower the solution pH by adding some acid to
the solution, i would recommend vinegar or lemon juice (but a small
quantity of food grade cloridric acid will be ok);

* you can also flavor the olives by adding some dried herbs to them;

* after a month the olives are ready to be eaten.

On a previous post you said that you are in the Estremadura near the
portuguese border. Where exactly are you? I'm every other week at
Castelo Branco, if it's near you maybe i could visit your farm.

Regards,

João Correia

On 6 Jun, 2005, at 9:40, fish seafood service wrote:

> I am very interested in knowing the nutritional values of the raw
> material vs olive oil.
>
> Because if the pickles olives give me the same nutrional values as the
> olive oil i will choose to piclikng instead of making olive oil.
> Then i will buy the olive oil from my neighbourghs instead of making
> myself.
>
> I do not want to go with the heavy sacks to the factory. A lot of
> effort and then i get an olive oil that i do not know is it mine.
>
> Also, i would like to get some advice about pickling olives in an
> natural way (recepees)
>
> Any advice will be appreciated.
>
> All the best, skype: ecofinca
>
>
>
>
>
>
>
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