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<pre>This season I have tried preserving a large quantity of Manzanillas using
the dry salt method so commonly used in North Africa and the Middle East.
Last year I had some success with a modest amount by hanging the olives and
salt in a single pillowslip.
This year the shed is festooned with large, bulky and awkward to handle
sacks slowly dripping their purple brine.
Surely, this is not how they do it in commercial quantities. There must be
an easier way.
I am wondering if I placed both olives and salt in a large food grade drum
with a fine mesh in the lid then I could roll the drum on occasions to mix
the salt and olives and then invert the drum in its mesh lid to drain any
salty liquid. Maybe this process would make the olives sweat too much.
Any advice or suggestions would be appreciated, especially from those who
have traditionally preserved olives by this method.

Alan Watt, Tanja Olives
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<pre>Alan

> Any advice or suggestions would be appreciated, especially from those who
> have traditionally preserved olives by this method.

I have always used the no-drip method. Take 1kg olives, .5kg salt (or
thereabouts) and put in a container. Stir daily. The juice then becomes
the super saturated brine solution. Depending on whether cracked green
olives or uncracked black one (or any variation in between) the time is
usually about 2/52.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157
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<pre>Thanks Stan, That sure sounds easier than having numerous swinging sacks in
the shed like some boxing training gym.
Alan Watt,
Tanja Olives


-----Original Message-----
From: Stan Kailis [mailto:kailis@ca.com.au]
Sent: Wednesday, May 02, 2001 10:20 AM
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Dry salt curing of olives


Dry salt curing of olives

Try large shallow trays - drain the liquid of every couple of days. -
cover with netting to reduce the vermin.

Even some of shallow slotted fruit boxes could be used need to somehow
hygienically collect the fluid from the bottom.

When I visted a table olive facility in Thessaloniki, they had their
salt dried olives in concrete tanks. O presumed they had a bunghole in
the bottom to drain liquids.

Stan Kailis


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<pre>Dry salt curing of olives

Try large shallow trays - drain the liquid of every couple of days. -
cover with netting to reduce the vermin.

Even some of shallow slotted fruit boxes could be used need to somehow
hygienically collect the fluid from the bottom.

When I visted a table olive facility in Thessaloniki, they had their
salt dried olives in concrete tanks. O presumed they had a bunghole in
the bottom to drain liquids.

Stan Kailis
</pre>
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