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<pre>John


> Besieged you have been and besieged you may be.
>
> My simple home recipe is as follows:-
>
> Take any given quantity of black olives, preferably of similar
weight/size.
> Immerse said quantity in a 12.5% solution of brine enough to cover (ie
> 100kgs black olives to 100kg of brine). Make sure olives are underwater.
> Allow a oneway air vent. Rotate/roll/move about every week. Leave in
that
> solution for 40 days and nights. Check salinity weekly, as olives become
> pickled the salt becomes less in the solution. Adjust salt levels
> accordingly. No need to pit or score.
>
> After 40 days taste. If no bitterness then drain, wash and bottle in
> whatever you want to. Be it garlic, red wine vinegar, straight evoo, bay,
> oregano, basil or whatever. If too salty then bathe in water overnight or
> however long it takes. Change water as necessary daily. If not salty
> enough drain olives and then sprinkle liberally with dry salt. Check
> following day(s). When adjusted to taste add whatever you want (above).
>
> An interesting (and popular) variation is to take the cured olives and
then
> dry then in a dehydrator at 45C for 12 hours. They will lose (depending
on
> variety) about 30% of their weight and look a little bit like a small
> shrivelled prune. This process intensifies the flavour. Roll them with
> fresh chopped basil/oregano/garlic and evoo (best quality). Yum.

> Regards
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<pre>I am being beseiged by friends and business colleagues who are asking for simple
home curing (1 or 2 trees in their back garden) recipes. I have several but i
wondered if there are any good little books around that anyone knows of rather
than me have to spend the time designing and printing etc a simple brochure. It
is quite incredible here in New Zealand just how many home trees have come into
fruit this year.
Hope you can help but pleaase dont send me too many recipes - i can handle say 1
favourite simple recipe from you all and will then work my way around it all
kind regards
John Bishop


[Non-text portions of this message have been removed]
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<pre>People I talked with in northern Jordan mentioned the following basic
methods:

for both methods you need to break the skin of the olive. At roadside
stalls selling olives there were small crushing machines with a bin above
two rollers. The rollers were set wide enough apart so that they
would crush the olives just enough to burst the skin. Other people
mentioned hitting the olives with a rock, again, just enough to burst the
skin. Others (city people) talked about putting a slit in the skin with a
knife, though the farm folk felt that this method is less effective.
Breaking the skin is to allow the bitter alkaloids to leach out better.

green olives: soak the olives in a large jar of salty/briney water for a
week minimum. Change the water 3 times (3 weeks). The last time, you can
put in herbs and pieces of peppers if desired. Some people said a minimum
of 4 weeks, others recommended at least 3 months.

black olives: soak olives in olive oil with any added flavorings (herbs or
peppers) for at least a month. You don't have to change the oil.



Peter Warnock
Dept. of Anthropology
Swallow Hall
University of Missouri
Columbia, MO 65211
(573) 443-4203
(573) 884-5450 (fax)
c581927@showme.missouri.edu


On Mon, 1 May 2000, john bishop wrote:

> I am being beseiged by friends and business colleagues who are asking for
simple home curing (1 or 2 trees in their back garden) recipes. I have several
but i wondered if there are any good little books around that anyone knows of
rather than me have to spend the time designing and printing etc a simple
brochure. It is quite incredible here in New Zealand just how many home trees
have come into fruit this year.
> Hope you can help but pleaase dont send me too many recipes - i can handle say
1 favourite simple recipe from you all and will then work my way around it all
> kind regards
> John Bishop
>
>
> [Non-text portions of this message have been removed]
>
>
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>
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<pre>Dear John

I have many recipes. Two very quick ones are.

Stan's Green Olives (and half ripe ones)

Any variety - Collect olives by hand in a clean plastic bucket to
prevent bruising.
Day O Wash in running water
Add boiling hot water and allow to soak for 24 hours.
Day 1 Pour of cold water add more boiling water
Day 2 Pour of cold water add more boiling water
Day 3 Pour of cold water
Place the olives into clean jars
add a mixture of brine and white (or any other type)vinegar in the
proportions of 3 to 1 by volume

Brine = 10%w/v salt in waterthat is 100grams/litre of final solution

Fill jars well and add a layer of olive oil.

Stan's Black Olives

Day O Wash in running water. P;lace in flat trays (large surface area)
or
plastic icecream containers
Add boiling hot water and allow to soak for 24 hours.
Day 1 Remove cold water and add dry salt
day 2 Onwards - mix well and keep adding dry salt
After about a week water comes out of the olives - pour off
Total salt = about 15% OF THE OLIVE WEIGHT IE 150 To 200 grams
Test - wash salt off olive and taste. When the salt has penetrate
into
the olive, wash off salt and add olive oil.

We eat the olives by both methods after one week. When the olives are at
their most tastiest they have all gone!

If you want International methods - eg Green Spanish Style, Greek Style
Black and Californian Black Olives - I can tell you about these- except
ypou may have nothing to eat for 3-6months after picking.

Prof Stan Kailis
University of Western Australia
Perth WA

Professor Stan Kailis
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