Kalamata Olives

Preserving Olives    -    Continue

Kalamata Olives


The last post was about preserving my harvest of Kalamata olive from my backyard, it was dated on the twenty-first of June.    Today I am continuing the process.

After soaking the olives for fourteen days in the water and changing the fresh water daily, now today the fifth of July is the time to keep the olives in the brine for a few months.

Steps that we have to do:

1. Pour off and measure the last lot of water so that you will know the volume of salt brine that will be required.  Measure that quantity of fresh warm water into a pan and dissolve the salt. 
2. Every eight cups of water you need 1 cup of salt.  Bring the salt water preserving mixture to the boil and allow cooling/to cool.
3. Place olives in a container/containers and then pour the salt-water brine over them until the fruit is completely submerged.
4. Top up the containers with up to one centimetre of olive oil to stop the air getting to the fruit and seal the lid on.
5. No further preparation is required, and the olives will store at least 6 months in a cool cupboard.

1.  after draining the water from the container

about 7 cups of water

2.  making the salt solution

about two-thirds cup of salt or a little more

cold water and salt solution ready to pour

onto the olives

topping up with olive oil

to seal the fruit

sealed and labelled, keep the olive containers

in a dark room for 6 months.

Now I have to keep these olives for six months, next time I will show you how to dress the olives.

Until then.
Susy