Comments on: How to Cure Green Olives

By: Neil

Neil — Sat, 05 May 2012 14:22:31 +0000

Hank,

This is a bit of an embarrassed question: how long between changes on brine cured olives can one go? My wife and I lost track of a gallon of olives back in a corner of our canning cupboard after the second change, probably a year ago? Toast? Salvageable? Invitation to botulism?

They still look OK but we haven’t tried them.

Thanks.

By: Brined Olives « Pickled Alex

Brined Olives « Pickled Alex — Wed, 14 Mar 2012 18:32:39 +0000

[...] curing it out. And brining is by far the easiest. Well, brining it is! I followed a recipe from the “Hunter, Angler, Gardener, Cook” blog that involves brining the olives in a solution of 1/4 kosher salt to 4 cups water, plus 1/2 [...]

By: Home-Cured Olives | Farm Food Blog

Home-Cured Olives | Farm Food Blog — Wed, 21 Dec 2011 13:02:24 +0000

[...] How to Cure Green Olives [...]

By: Steve

Steve — Sat, 26 Nov 2011 14:03:04 +0000

Hank, My water cured olives been soaking for 24 days and all have darkend ..My question is when you water cure olives are they acually ripening?..because i have no green ones left..yet i see ones on the web that are multiple shades including green.. maybee its just the batch i got but i kinda wanted some green and purple just for appearence …. was wondering if i brine cured some of my green olives would they not ripen (turn black)? then I could mix them with my water cured ones at the end

By: Hank Shaw

Hank Shaw — Sat, 19 Nov 2011 19:21:55 +0000

Steve: That’s normal.

Trevor: They will typically need to be brined about 2-3 weeks before they taste good. They will, however, be staring at you in the fridge for a year — unless you eat them all first…

By: Trevor

Trevor — Sat, 19 Nov 2011 18:47:03 +0000

have done the “plain” water cure for 1 month and now ready to brine.

how long until the are ready to eat? i am tired of these things staring at me every time i open the fridge…..

By: Samantha

Samantha — Thu, 17 Nov 2011 02:21:48 +0000

Steve, I put a cup of salt in my olives each day when I change the water out. The salt keeps bateria from growing. That might be the problem.

By: Samantha

Samantha — Thu, 17 Nov 2011 02:20:21 +0000

Thanks for this good information! I just got done curing my olives. Its been a month since I started them. I am canning them tonight. I ordered them from California!

By: Steve

Steve — Tue, 15 Nov 2011 23:46:17 +0000

Anybody have experience with olive fly traps?

I live by an orchard that is not maintained and is infested. I usually get 50% yield from the trees.

There seems to be many different types of traps out there. Which are the most effective/least expensive?

Thanks!