Oregon Olive Oil

Oregon Olives 

Think global - buy local.

Green Ripe Table Olives

 

We will be following the directions for that recipe (pg. 12) in the University of California publication:

 

                                       Olives: Safe Methods for Home Picking

 

Special Note:  This is a lye cure.  If for any reason you feel unsafe working with lye, don't try this cure!  As a rule, never do anything you are uncomfortable with!!

 

Nov 07, 2012; Step 1: Sort the olives for size, color and quality.  Here we are using Amfissa olives, a very nice and uniform bunch of olives this year.  We ended up combining the two larger sizes, and ser aside the smaller olives for a water processing:

David@OregonOliveTrees.com

To contact us:

Nov 07, 2012; Steps 2, 3: Since we have somewhat more than 2 gallons of olives, we will be doing the cure in a 5 gallon bucket, using 3 gallons of lye solution made with 3 level tablespoons of granular lye to every gallon of cool water.  A special note: we use our excellent well water, which comes to us with a temperature of around 68 F.  Adding the lye raises the temperature of the solution to no more than 62 F.  Also note our processing areas, in an unheated basement, is only at about 63 F - so reactions proceed relatively slow for us.  note the use of a porcelain dinner plate to keep the olives submersed in the solution:

Nov 07-08, 2012; Steps 4, 5: Checking the olives at 3 hours, Sara and I guessed about 40 - 50% lye penetration, at 6 hours we all guessed about 80% penetration.  We let the reaction continue over-night, by then penetration was 100%. And the solution had obviously been sucking out pigments:

Nov 08, 2012; Steps 7, 8: The olives then received 2 immediate rinses, and then rinses at 2 hours, 4 hours, 8 hours and then twice a day thereafter.

 

Nov 10:  We could all barely taste the lye, especially Hanna who remembers the taste from [real] Bavarian pretzels.  So we continued the twice a day water changes for one more day.

 

Nov 11, 2012; Step 9: The light brine was used to replace the water.  These are meant for consumption up until around Thanksgiving (#111-114):

The rest are being divided up: some will go for longer term storage in brine (Step 10), some for canning, and some for drying.