Oregon Olive Oil

Oregon Olives 

Think global - buy local.

Spanish-style Green Table Olives


We will be following the directions for that recipe (pg. 15) 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 12, 2012; Step 1: Sort the olives for size, color and quality.  Here we are using Nocellara del Belice olives, a very nice and uniform bunch of olives this year.  NdB olives are usually cured Castelvetrano style, but the UC publication being used does not have this curing style.  So, let's do them this a way!


Nov 12, 2012; Steps 2 - 5: Using a 2 tablespoons of lye per gallon solution, the olives were debittered in the solution for about 6 hours.


Nov 12 - 13, 2012; Step 6: The water was changed four times: twice immediately at the end of the lye bath, once again after 6 hours and once again after another 24 hours.


Nov 14, 2012; Steps 7 - 9: A brine of 1 cup salt per gallon of water was made and used, as was a packet of Caldwell's Starter Culture (available from Lehman's amongst other places).  The olives were placed in a cool fermentation crock:


To contact us:

Which we used a small plate to push the olives down into the solution:

And is sealed by a lid and a lip / bowl on the crock pot filled with water, to keep out oxygen:

And now it is time to pull a Rip Van Winkle, and just let it sit for the winter.  Yawn; they don't call if slow food for nothing - and table olives are some of the original ancient slow foods!


Sept 15, 2013; time to finish these babies up!  A finish brine and seasonings as follows was used:


             1 gallon water

             2 cups white vinegar

             1cup salt

             1 teaspoon freeze dried garlic

             1/2 teaspoon dried chili pepper flakes


to each quart:

While we intend to do more monitoring next year, the final pH of the olives at the end of fermentation was 4.4; after the change to the finish brine the pH dropped further to 3.3 or so.