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<pre>Hi,
any curing recipes for olives out there? Preferably salt-based.
thanks,
stellacadente@pacific.net


[Non-text portions of this message have been removed]
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<pre>Stella

Have a look in the files at
http://www.egroups.com/messagesearch...l?query=curing

Regards
Peter Caird
www.victorianolivegroves.com
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<pre>Stella,

If you have Kalamata olives just put them in a cotton sack and add rock
salt. Over a few weeks the salt drains out the unpleasant tastes and
produces a natural table olive that is very pleasant to eat.

Regards,

Phil Bramley

-----Original Message-----
From: Stella Cadente [mailto:stellacadente@pacific.net]
Sent: Sunday, 22 October 2000 6:47 AM
To: OliveOil@egroups.com
Subject: [OliveOil] curing recipes ?


Hi,
any curing recipes for olives out there? Preferably salt-based.
thanks,
stellacadente@pacific.net


[Non-text portions of this message have been removed]



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<pre>Mr Kailis
We have a small grove in southern Tasmania and are interested in all aspects
of curing and production of oil
Ross Stewart
Stewart Agencies P/L
37 Nelson Rd
Camberwell 3124
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<pre>Staella and others

If you are interested in table olives. Please registe. We are preparing
the Australian Table Olive Production Manual (RIRDC funded project)

Send

name
Business name
Postal Address
Telephone and Fax Numbers

We will keep you posted

Best wishes

Stan



\\Prof Stan Kailis University of WA
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<pre>Message for Ross Stewart

I have noted your interest in table olives. I will get back to you soon.

Stan
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<pre>Ciao Phil,
I have just yesterday picked some fresh olives (not Kalamata, but I assume this
is not
important). So I'd like to test your recipe.
I have a question: can you, please, indicate me the proportion of olives and
salt quantities ?
As olives are ready to eat, do you conserve them under oil ?
Thanks
Antonio


On Sun, 22 Oct 2000 20:29:22 +1000, Phil Bramley wrote:

>If you have Kalamata olives just put them in a cotton sack and add rock
>salt. Over a few weeks the salt drains out the unpleasant tastes and
>produces a natural table olive that is very pleasant to eat.
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<pre>kalamata olives

thew traditional kalamatas are picked black ripe. wash in water and the
soak in a 10% salt solution. Allow to debitter - can take up to 6
months, but sample regularly so when the bitterness is acceptable, throw
out the salt soaking solution. make aup a new salt solution 6-8% salt.
Use 3 parts of this = 1 part of wine vinegar. Place olives in jars and
pur in the final salt solution. add olive oil as a layer at the top and
make sure bottles are well filled. Salt and vinegar (ph lowered) are the
preservatives.

The process can be sped up with a caustic soda step and or slitting)

Stan kailis
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<pre>Slight correction of my last email

3 parts Salt solution (6-8%) + 1 part wine vinegar is the final soaking
solution

Stan kailis
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