Making Cured Olives in Brine, Ready to Eat in Just 8 Days скачать в хорошем качестве

Making Cured Olives in Brine, Ready to Eat in Just 8 Days

Today we are picking some green olives to show you how to make cured olives in brine. It’s a very easy method of preserving olives, with three simple steps. These olives will be ready to eat in just 8 days. Find out more on our website https://savvasgrill.com/ Subscribe    / savvasgrill   Local restaurant - tavern in Peyia, Paphos, Cyprus since 2007 #curedolives #makingolives #olivesrecipe Today we are picking some green olives from the farm to show you how to make cured olives in brine. It’s a very easy method with three simple steps. These olives will be ready to eat in just 8 days. And they can remain good in the brine for one year. My grandparents have been growing and preserving olives for sixty years. They are 93 and 97 years old. Today they will tell us how to cure olives to eat in brine. It is from them that i get all the extra virgin olive oil and olives i need for the restaurant for 15 years now, and for free! This year we have used 600L olive oil and 200kg olives so far… So lets start with the process of curing the olives we just picked. Wash the olives with water Step 1 Split open all of the olives using a stone or anything heavy from your kitchen. Be careful here, you don’t want to brake the olive pit inside. Step 2 Put cracked olives in a jar and fill it with water. Place the jar in a cool dark place for four days. Change water twice a day. Water will remove the bitter flavor from the olives. Step 3 After four days have passed, remove the water from the olives and pour in the brine. To make the brine mix one part of salt with 8 parts of water and use as much as you need to fill the jar to the top. Choose a cup or mug and use it to measure both the salt and the water. Here we mixed 50ml of salt with 400ml of water for 450ml brine. Keep the olives in the brine in a cool dark place for four more days. Now you don’t need to change the brine. Olives stay in water for four days and four more days in brine and they are ready to eat. You can keep them in the brine for one year until you decide to eat them. Take the olives out of the brine, wash them and garnish with extra virgin olive oil, garlic,lemon, coriander or oregano. Bon appetite! I hope you enjoy your homemade olives. Thank you for watching!