<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>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
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<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
>
>
>
>
>
>
>
> **************************************************
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> Moderators: OliveOil-owner@yahoogroups.com
> **************************************************
> SPONSOR: http://www.sadoun.com
>
>
> Yahoo! Groups Links
> • To visit your group on the web, go to:
> http://groups.yahoo.com/group/OliveOil/
>
> • To unsubscribe from this group, send an email to:
> OliveOil-unsubscribe@yahoogroups.com
>
> • Your use of Yahoo! Groups is subject to the Yahoo! Terms of
> Service.
>


[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Many thanks Joao,

Your message about pickling the olives is very informative...I had
no idea that good bacterias are inoculated in the process.

If i put the olives in 30% saline solution, do you know how much of
this salt is absorved by the olive. I am looking for the healthy
benefits of the olive. I eat them in a daily basis and also i eat
good quantity of olive oil (with humus, labane, brokoli and salads).

We are in the spanish extremadura, near Valencia de Alcantara,
Marvao, Castello de Vide....in a small town called La Codosera..you
are welcome to visit.


--- In OliveOil@yahoogroups.com, João Correia <jorge_granja@y...>
wrote:
> 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;
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>> Many thanks Joao,
>
> Your message about pickling the olives is very informative...I had
> no idea that good bacterias are inoculated in the process.
>
> If i put the olives in 30% saline solution, do you know how much of
> this salt is absorved by the olive. I am looking for the healthy
> benefits of the olive. I eat them in a daily basis and also i eat
> good quantity of olive oil (with humus, labane, brokoli and salads).
>
> We are in the spanish extremadura, near Valencia de Alcantara,
> Marvao, Castello de Vide....in a small town called La Codosera..you
> are welcome to visit.
>

I must admit I am surprised at the 30% saline solution. I take this to mean
3kg of salt to 10 litres of water?

I use no more than 10% saline (1kg to 10 litres) for the fermentation, and I
then reduce this to 6% salt and 20% wine vinegar(600g salt to 8 litres water
and 2 litres of wine vinegar at acetic acid level of around 6%) for my
marinade. This reduces the salt level to what I regard as acceptable while
keeping the liquid acidic and therefore unlike to harbour and unwanted
organisms.

Mike Wilson
Hunter Valley, NSW Australia.
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thanks Mike, for your contribution to my knowledge.

Can i deduct from that eating olive oil is better than olives
themself since the olive oil is not elaborated and treated with
salt...or am i wrong?

or am i missing nutrients in the olives that there are not in the
olive oil?

Every contribution to the healh effects of olives and olive oil is
very welcome...then i will make a decision about my crop this coming
december 2005

All the best from extremadura, Skype: ecofinca



> I use no more than 10% saline (1kg to 10 litres) for the
fermentation, and I
> then reduce this to 6% salt and 20% wine vinegar(600g salt to 8
litres water
> and 2 litres of wine vinegar at acetic acid level of around 6%)
for my
> marinade. This reduces the salt level to what I regard as
acceptable while
> keeping the liquid acidic and therefore unlike to harbour and
unwanted
> organisms.
>
> Mike Wilson
> Hunter Valley, NSW Australia.
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>> Thanks Mike, for your contribution to my knowledge.
>
> Can i deduce from that eating olive oil is better than olives
> themself since the olive oil is not elaborated and treated with
> salt...or am i wrong?

I don't really know. I can't see how adding salt would diminish the quality
of the olive oil in a table olive, just the taste. I don't think that it
would make any difference. I did a course with Prof Stan Kailis a year or so
ago and I seem to think he said much the same.

>
> or am i missing nutrients in the olives that there are not in the
> olive oil?
>

Probably some fibre, but I don't know about anything else. That is a very
good question! What is the nutrition benefit of table olives vs. olive oil?

> Every contribution to the healh effects of olives and olive oil is
> very welcome...then i will make a decision about my crop this coming
> december 2005
>

Good luck!

Mike Wilson
Hunter Valley, NSW.
</pre>
</td></tr></table>