How to prepare homemade green olives in brine
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- Опубликовано: 27 авг 2024
- Easy, quick, and recipe. How to make fresh olives in brine.
With simple and effective hygienic tips to prevent mold.
Every year, when autumn arrives, the new olives are harvested as my father and grandfather did before me. Almost everything that is collected is used for domestic oil. But we reserve a small part to prepare olives in brine, pickled olives, and crushed olives, which will then be enjoyed for most of the year in salads and homemade dishes.
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Please watch my other videos of how to make olives in brine.
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• Cómo hacer aceitunas v... Homemade green olives in brine
Ingredients needed to cure fresh olives in brine.
2kg of green or black olives
200g coarse salt
2 liters of water
200ml olive oil
200ml of white vinegar
fresh garlic, wild fennel, bay leaves.
This is an easy recipe to make,
and the amount of olives is up to you.
The process is the same for one kilo or for ten kilos.
simply increase or decrease the ingredients
of the recipe based on the total weight of the olives.
Method:
Wash the olives well and leave them to
soak in a container filled with water for
about 2 weeks, taking care to change it once a day.
After two weeks, prepare the brine, boil 2 liters of water and add 200g of salt
When the water has reached the boiling point, turn off the stove and let it cool down.
Drain the olives and place them in sterilized glass jars
add garlic, wild fennel and bay leaves.
(TO AVOID MOLD), also add 200 ml of white vinegar,
and 200 ml of olive oil,
top them with the already prepared brine,
apply lids and store jars in a cool, dry, dark place.
Wait about 3 months before consuming them.
***The fundamental rules to adopt to avoid
botulinum toxin and/or molds are:
Wash hands, equipment and raw materials thoroughly.
use vinegar with a volume of 10%
use olive oil with a volume of 10%
Use large pots
Avoid filling jars to the top
Before use, check that the jars are intact
and that there are no liquid leaks.
Check that the vacuum has been carried out correctly
The preserve must not have bubbles,
unnatural colors and unpleasant odors.
Always store in a dry, cool and away from the light places. 
Хобби
I started curing olives yesterday using your method . I can’t wait to see the results. I like the fact that I did not have to crack the olives considering that most of the beneficial oils will be released into the water. Thanks so much for sharing such detailed informative video. Warm greetings from Canada 🇨🇦
Do you have a recipe for cracked olives?
Thank you for this, I added chilli and lemon to the brine as well. 👌👌👌
Thank you for sharing!❤
to avoid from brownish colour , it is better to use bottle necked bowls in first 15 days so that olives on the top do not exposed air during staying in the water .
Awesome easy to follow video cheers
AWESOME......thank you!
Great video
original greek recepe sais core or slightly smash the fresh olives, put in water and change daily for 20 days, after 24 hours in strong egg floating salt brine, after 24 hours in 3/1 vibegar/water brine and after in olive oil and pemon juice.
Hi, can you tell me please what is egg floating salt? Thanks a lot..
@@Luckyluck558 concentrated salt brine, as concentrated that if you put a unboiled egg in it will float...
Thanks for the explainig!
Can you tell me please, what's the concentration Water/Salt for each kg olives? Every person writes smth else..Thank you so much!
@@Luckyluck558 there is no exact measure.... see how I do the brine ... when an unboiled chicken egg floats
I will try this beautiful recipe
Merci pour le partage
I am from Algeria, I like your method and I want from you the purple olive method, thank you
مرحبا اخي من الجزائر.
من أين أنا في إيطاليا ، فإن الزيتون الأرجواني ليس جاهزًا للقطف بعد ، ولكن في منتصف شهر أكتوبر عندما سنقوم بحصاد الزيتون ، سأقوم بتصوير مقطع فيديو للجميع لتعلم طريقة جديدة سهلة حول كيفية تحلية الزيتون الأرجواني بمحلول ملحي .
في هذه الأثناء ، يمكنك عمل مجموعة تجريبية صغيرة من الزيتون الأرجواني من خلال متابعة الفيديو الخاص بي ، والإخضاع .... ورجاءً ، أخبرني بالنتيجة
شكرا لمشاهدة الفيديو الخاص بي
الشيف نيكو
Thanku it's easy method
Thank you
Nice recipe. Whole olives with the pits are the best!
Always wipe dry Kilmer jar lids. They will rust if let to air dry or dishwasher.
I tried your recipe and it's the best olive I had ever taste
Thank You!😀
Does the vinegar prevent natural microbes / natural fermentation or is small amount ok for natural fermentation?
Hello Kamil Wojcicki
The olives are typically cured in a final brine
of water and salt for three months.
The 10% ratio of vinegar adds flavor and acidity,
and, prevents spoilage.
The oil, is to prevent the unwanted bacteria growth in the olive brine.
hello i was looking for someone like you so to the point ,,,,,a question ,,,, can i use lemon instate of vinegar ? ,,,or any idea what instate
What to use instead of olive oil in the last step of this recipe?
Hello Afia.
Sorry to respond a bit late.
What to use instead of olive oil?
You can use the same brine or make a new one by following the original recipe, BUT... use half or less of the salt.
However, the olives need to be refrigerated. They will have a reduced shelf life, and will not stay fresh as long as olive oil-soaked olive oil will.
Hi can I use this recipe for ripe black olives in the same way? Many thanks
Hello Monique.
Yes. of course! Follows the same procedures as in the video, making sure that the black olives are firm and not overripe, to get a truly perfect result.
Thank you
Chef Nico
My olives are having brown stains after being for three days in the water. Are they rotting or becoming more brownish which is all fine during the proces?
Why no smashing and removing olive pit .? Ty
Just Brough 2kg of olives today and I found this video can’t wait till they done as I don’t like the shop olives they taste like chemicals and fake
Very good. How can store for off season production.
Hello Shankar Dey.
Use glass jar with lids, add few tablespoons of oil, and a
few tablespoon of vinegar, Store it in a cool place away from sun rays.
Note** once, or twice a month check on them making
sure that they wont build up mold.
Your olives should be ready to eat in about three months.
Chef Nico
Had olives tonight with beets uu
HI, I know you made this 2 years ago but I am hoping you are still looking at comments. My Water and Salt Brine is not clear. Have I put too much salt in? Thanks
Hello Aussie. All is normal, the color of the brine supposed to change with in time. Don't worry, even if you put in a bit more salt is ok, Just rinse them well before consumption.
@@ChefNicosKitchen Thank you
Kha se milte hae jetun fl
Very nice video chef Nico One question please. Did you crack or split with the knife or you left them whole none cracked
hi what will happen to the olives if i will pen the jar after one month can it harm the process ?
Do you crack or slit your olives.
Hello Gail.
In this method I do not crack, or slid the olives.
I do crack the olives, in another method, in which the olives can be ready for consumption within two weeks.
Welcome to watch the video. ruclips.net/video/-hbB0H8AMrI/видео.html
How much salt per kg do you put in water every day? I got 3kg green olives though I split them (cracked)
Hello Alisha.
I use a full tablespoon of salt per kg of olives every time that I change the water.
Ciao!
Why not use potassium instead of salt, wouldn’t that be much healthier?
Où est -ce qu'on oeut acheter des olives crues svp ?
Hello. Sihem
Tout dépend de l'endroit où vous vivez.
Si vous vivez en Italie ou autour de la mer Méditerranée, la saison des olives s'étend généralement de la mi-octobre à la mi-novembre.
Vous pouvez les acheter auprès des agriculteurs locaux,
ou sur les marchés de producteurs locaux. Sinon, demandez à quelqu'un que vous connaissez où vous pouvez acheter des olives vertes ou noires fraîches et crues dans votre région.
How much olive oils and vinegar do you put in each jar.
I used about a 1/4 cup of oil and a 1/4 cup of vinegar for each gallon jars
@@ChefNicosKitchen thank you so much.
I live in Perth Western Australia so I am waiting for my olive trees to bear fruit so I can make them.
@@gailboelema4654 Hello Gail
Thank you for watching my video welcome to reach out if you may have any future questions.
I LOVE Australia, I have been there 3 times.
@@ChefNicosKitchen thank you for taking the time to reply to me.
You left out two olives.
Marinees olives traduire en frNcais
קשה ללא תרגום.
?????🤔🤔🤔🤔
Désolé c'est pas français
lol you sterilised Ball Mason jars and rings and then put the olives into old jars.
Old CLEAN jars
Ενα λάθος που κάνατε είναι οτι δεν αναφέρετε την πικιλία της ελιάς . Σίγουρα φτιάξατε πράσινες ελιές μετά απο 3 εβδομάδες ; Αμφιβάλω
Γεια σου ΓιώργοΣ
Σας ευχαριστούμε που αναφέρατε το επίπεδο οξύτητας των ελιών
Καθώς η συνταγή αναφέρει ότι η οξύτητα πρέπει να είναι 100 ml ξύδι ανά λίτρο νερού, εκεί για το 10% της τιμής του υγρού είναι οξύτητα.
Επίσης η συνταγή αναφέρει ξεκάθαρα ότι ο χρόνος ωρίμανσης των ελιών είναι τρεις μήνες, και όχι τρεις εβδομάδες.