So glad to hear your olives turned out well, Chef. Ok, here I go. What about using the extra concentrated drain opener, it is okay? We started adding a mild salt water to the bucket to preserve the olives and now two days later some of the olives are “bursting” and some are mushy. Your email address will not be published. 8. The lye process of curing olives is simple and takes about a week. Thank you for your posts, recipes, and fabulous web pages. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. I’ve talked before about how hoards of wild Southern Europeans roam around the countryside banging trees with sticks and raking their leaves with big wooden combs at this time of the year. They should begin to lose the original bitterness. I saw it at Dean and DeLuca in NYC and have been wanting to buy one ever since. Any tips you could give me would be much appreciated. I just need a little clairity on the recipe.. After the four days of soaking in the mixture then you drain the olives but do you remove the carrots and celery when you drain? This will help to get the bitterness out but also I think it will help with the curing.

I was actually searching all over the internet for the large ceramic jar (with the blue crown on it) when I came upon this post. First, rinse the olives thoroughly several times with cold water. Hello, I have a question, I have been curing my olives for about 4 months and they are still bitter. Accessibility is our goal, please contact or email (info@italian-connection.com) us with site improvements. Join us! I will get back to you in a few months. Here’s a step by step guide to walk you through the process of How to Cure Olive with Lye. (1 tablespoon lye, per quart water) Drain and rinse. For best results to preserve olives I cut up celery, diced . Green olives are actually just immature olives (just like green tomatoes are immature tomatoes) and they are naturally pretty mild, so using water alone is sufficient to cure them. My recipe takes a very long time. We do the green olives every oct, my mother in law and I. After this time, you must remove the water and rinse the olives with water. Have you ever wanted to cure your own fresh olives?
Just make water salty! Finally top with a good tablespoon on olive oil. If you chose to make smaller amounts, ( like a few pounds at a time ) use much less salt! They will be salty, but should be getting progressively less bitter. Our ceramic pot with lid for doing our olives has cracked. I usually leave my olives in the final water bath. That’s right Debbie, no need for water bath. WARNING: Lye can cause burns.

If the egg floats there is enough salt! I am especially happy to have found this post as I’ve been curious about working with lye for a while, but hadn’t really come across the proper inspirational reassurance. Also I love the fact that you are giving me a traditional Italian recipe for the brine. The olives are pushed through the appropriately sized hole and emerge with four cuts, and then fall into a large ceramic (or plastic) bowl which you have rested the board on top of. Bay leaves were added to a couple of the jars.

Thank you in advance for helping with your knowledge! Olives will turn a darker green during this time. After 3 days, repeat the above process once a day for 3 days. There is two way to cure olives—with lye or with salt. Rinse the olives, and separate out olives with bruises or "suspicious" holes in them.

Some ancient olive trees in Italy have been producing olives for hundreds of years. I now am 54 yr. old live in Maryland, my dad is 80 yrs old.. Mom brought this right from Sicily! My local produce stand has fresh green olives available today. The difficult part was getting my head around it.

Though this recipe is easy, it does take time for the olives to finish curing before they are edible, but they can be put away on a shelf and forgotten about for a couple of months. I actually searched for this recipe to find out if the olive seeds of cured olives were exposed to high temperatures, which would render them useless for planting No kidding! Why use lye? Safety gear: gloves and eye protection and even a mask if you might be tempted to sniff fumes before you think about it. to create the flavors you want. All great questions…I’m not equipped to answer.

However, part of the process you describe is the same: ten days, twice a day, submerge the olives. Sorry. I am hoping you can tell me if all lost? The scariest part of using lye is actually buying it from the hardware or grocery  store.

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