3. Good Organic Gardening - May-June 2016 AvxHome.in

Olives | FERMENTING & PICKLING
Star ingredient: Green olives
Cured Green Olives
It’s claimed that fermentation brings out new sour, aromatic tones in olives as well as
removing the bitter compound oleuropein from the flesh.
Method
• Sort olives, discarding bruised fruit. Make a slit
in each without cutting into the pit. Transfer
to a clean large pot or food-grade bucket,
cover with water and weigh down with a
plate so the olives remain submerged.
• Change the water every day for a week.
• Transfer the olives to the fermenting vessel
and cover with brine. Again, weigh them
down so they stay submerged. Cover.
• Leave to ferment in a cool, dark place for
2–4 months, adding more brine as needed
(1 cup sea salt, 2 cups vinegar to every 2L
water). For the first few days, bubbles of
gas may form. When that stops, add more
brine if required and cover tightly. It’s crucial
to ensure the olives remain submerged
throughout. If white mould forms on the
surface, scoop it off.
• After 2 months, taste to ensure the olives are
no longer bitter before using. If they are still
bitter, leave to cure for longer.
• When ready, they can be drained and
transferred to sterilised jars and covered in
either brine or olive oil with your choice of
herbs and spices, ensuring nothing poke s
out from the liquid.
Ingredients
• Large ripe green
olives
• Spring water
• Enough brine to
cover
Brine
• 2L spring water
• 1 cup sea salt
• 2 cups raw apple
cider vinegar (with
“the mother”)
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