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I would use a spice grinder instead of a blender to make the black olive powder. It would most likely make a much finer powder then any blender can do and then just blend it a bit in a normal blender to mix it or use a immersion blender. Other then that this is very intriguing and I will keep it in my chefy pocket for future use.
Prob someone already said, but I press the olives the back of a table spoon, which makes the pits come out easy. I just press the whole bunch as flat as possible, then pick out the pits. They usually come out with little flesh adhering.
I followed your instructions and made my black olive oil. I used Black Olives that I ordered from Amazon. I washed them, pitted them, and chop, chop, choped them up. I dehydrated them in the oven, but it took 2 days. I put the dehydrated olives into my Nutrabulet, added my 100% Olive Oil, and put it on Extract. I am excited to use my Homemade Black Olive Oil.
To pit olives I use this technic, just press the olive like you do with ecrase garlic and the pit will come out easily. Great video and a curious technic
Increíble aceite👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥇🥇🥇🥇🥇🥇. Como dices, me imagino " infinitamente delicioso ". Gracias por esta receta. Hoy encontré tu canal y me gustó mucho. Seguiré aprendiendo mucho contigo.
1:15 havent tried it yet but what i would try to pit them: put several olives between 2 cutting boards and...uhm...sit on the board! and move around so that the top cutting board moves and the olives get mushed up between the boards
I wonder, how and if you will get the cheesecloth clean. In Europe we have some bags for vegetalbes in the supermarktes, they are very cheap. I often use them instead of my fine cheescloth. :)
Sure🤓you can use many alternatives to strain things. Cheesecloth is not the "one & only" option on the market. I remember, once I've used a regular towel for this 😶... as for cleaning, I'm sure you can clean it the same way you'd clean a pc of clothing with oil spills... it's just oil✌🏻
hi chef i have a little question regarding controlling the change in pH for a drink ive been working on ill explain in more detail once you reply thanks in advance
Hi natalia i just watched alot of videos of you I want to talk about modified starch and carboxymethyl cellulose cmc please talk About it I watched the carrageenan and i want to know more about thous kind of products
Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓
Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules.
Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy
Isn't better to use already dry black olives? And reuse olives from sieve into bread dough to make olive bread?
What an improvement in production quality! This channel is a gem
thank you 🤓✌🏻
Agree!
@@ChefRudakova it is!!! So many chefs don't share their recipes! This channel is a huge win for home cooks
@@starshot5172 😊😊😊 i'm so glad it's useful
i am learning a lot from you i want to say that you are my culinary teacher
Thank you🌹🌹
glad to be helpful 🤓✌🏻
I would use a spice grinder instead of a blender to make the black olive powder. It would most likely make a much finer powder then any blender can do and then just blend it a bit in a normal blender to mix it or use a immersion blender. Other then that this is very intriguing and I will keep it in my chefy pocket for future use.
great tip 🤓 thank you for sharing✌🏻
Prob someone already said, but I press the olives the back of a table spoon, which makes the pits come out easy. I just press the whole bunch as flat as possible, then pick out the pits. They usually come out with little flesh adhering.
🤓✌🏻
I followed your instructions and made my black olive oil. I used Black Olives that I ordered from Amazon. I washed them, pitted them, and chop, chop, choped them up. I dehydrated them in the oven, but it took 2 days.
I put the dehydrated olives into my Nutrabulet, added my 100% Olive Oil, and put it on Extract. I am excited to use my Homemade Black Olive Oil.
To pit olives I use this technic, just press the olive like you do with ecrase garlic and the pit will come out easily.
Great video and a curious technic
Great tip!🤓✌🏻 It's still a little messy. Many people suggested a cherry pitter. I wonder if it works for olives as well
Thank you for your series. I appreciate the hard work you put into every video. 👍
Thanks for watching 🤓✌🏻
Excellent 👌🏻 Greetings from Scotland ♥️ Have a lovely day everyone 🌻
🤓✌🏻
The best chef born to teach congratulations for your videos are amazing and funny..
Thank you! 😃
Good
Thank you 😊 💓
Always fan of you teachings
thank you 🤓✌🏻
THEY ARE DELICIOUS
They are delicious
Increíble aceite👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼🥇🥇🥇🥇🥇🥇. Como dices, me imagino " infinitamente delicioso ". Gracias por esta receta. Hoy encontré tu canal y me gustó mucho. Seguiré aprendiendo mucho contigo.
my next one will be Kalamata olive oil
There is a contraption that pits cherries, you can probably use it on olives especially if the integrity of the olive shape doesn't matter
i wonder as well if it works for olives 🤓✌🏻
1:15
havent tried it yet but what i would try to pit them: put several olives between 2 cutting boards and...uhm...sit on the board! and move around so that the top cutting board moves and the olives get mushed up between the boards
that's an interesting method 👍 still messy though... I bet there's an olive oil pitter...
Now I want to test infusing and thickening a white balsamic so it looks like regular olive oil.
interesting 🧐 please keep us posted on your progress here🤓✌🏻
Thank you so much for the secret chef 😉💕😘
My pleasure 😊
@@ChefRudakova ❤️🤗
Can I use a paper coffee filter ?
I wonder, how and if you will get the cheesecloth clean. In Europe we have some bags for vegetalbes in the supermarktes, they are very cheap. I often use them instead of my fine cheescloth. :)
Sure🤓you can use many alternatives to strain things. Cheesecloth is not the "one & only" option on the market. I remember, once I've used a regular towel for this 😶... as for cleaning, I'm sure you can clean it the same way you'd clean a pc of clothing with oil spills... it's just oil✌🏻
@@ChefRudakova It's not so easy to clean oil out of towels or something else. But I will take a look. THX.
@@andreaherzog-kienast9343 🤓✌🏻
Cleaning works fine 60 Degrees Celsius / 140 Degrees F :)
hi chef i have a little question regarding controlling the change in pH for a drink ive been working on
ill explain in more detail once you reply
thanks in advance
Hi natalia i just watched alot of videos of you
I want to talk about modified starch and carboxymethyl cellulose cmc please talk
About it
I watched the carrageenan and i want to know more about thous kind of products
I'm going to check out these ingredients 🤓✌🏻
@@ChefRudakova thanks alot appreciate tge answer, and iam waiting 😍♥️
Hey Chef, can you pls. tell us the amount of olives and oil?
OMG 😳 I forgot to mention that 😂 sorry for that.
Yes, I've used a ration of 1 to 4 of dehydrated olives to olive oil 🤓✌🏻
better way to pit olives is to roll them between two cutting boards. Now share what the curing process needs to be for the black olives.
yes, I'll try this method the next time🤓should be much faster ✌🏻haha
I love you chuvak.
Is it pickled black olives?
not pickled. cured🤓✌🏻
elinize sağlık...
Use a metal straw
Also is it nesscary to vac seal? Can it sit in a quart container?
if it's airtight, it's ok 👍
Hellooo
hi🤓✌🏻