How to preserve salted olives:all instructions for make salted olives homemade, baked olives and olives in oil. These methods allow us to keep the olives for many months, so as to consume them during the winter.
On this page we will see how to prepare salted olives, olives in oil and vacuum-baked olives.
Green olives and black olives
We will mainly talk about black olives, while for green olives (also called white olives) you can follow the suggestions in the last paragraph. Green olives are richer in bitter substances which, for conservation, must be drained away using an alkaline solution. The same procedure is required for both those who intend to keep salted green olives than for those who want to keep green olives in brine.
How to preserve salted olives
Don't worry, theolivesthey will not become salty, the use of salt serves to "dehydrate" the olive which, deprived of its liquid, becomes less perishable and can be kept for longer. Salt is able to absorb all aqueous substances, which is why it is a useful natural remedy against humidity! This same property makes salt perfect for preserving food.
Theolivesmost suitable frompreserve in saltare the black ones. Now we will see how to preserve salted black olives to consume them in the winter months. The black olives you choose, they must be ripe, black, nice and meaty and healthy.
How to preserve salted olives
Preservation in salt is a suitable method for olive black.
The traditional recipe provides a quantity of 3 kg of coarse salt for every 5 kg of black olives, then add extra-virgin olive oil and flavorings to taste such as chilli, parsley, garlic, orange peel, lemon ... We recommend using only salt, chilli and garlic.
For storage, you will need a large enough glass or earthenware container.
- 5 kg of black olives
- 3 kg of coarse salt
Ingredients for seasoning:
- extra virgin olive oil
- chilli and garlic
Wash them well black olives and let drain, when you start the preparation they must be dry.
At the bottom of your container, make a layer of coarse salt. Then begin to alternate layers of olives and then layers of coarse salt until all the olives are finished and the container is filled. The final layer must be of coarse salt so as to cover everything.
The black olives they will have to rest for at least two weeks, every day you will have to drain the liquid that has formed. During this rest period, the olives will lose their vegetation water and will start to shrivel, do not worry! All normal ... the plant cells of the olives are losing what is defined as"Cell turgor"due to fluid loss. The container must be well covered.
How long should the olives stay in salt?
In reality, the timing is rather "subjective", much depends on the size of the olives, a little depends on the degree of humidity in which they are placed to "rest" ... Since there is no set time, we have indicated an average of two weeks, however, already on the tenth day you can taste theolivesto see if they are ready. If they are not ready, let them rest for a few days and repeat the tasting.
When the olives are ready, remove all the residual salt, rinse the olives in running water and dry them with kitchen towels.
To finish, all you have to do is flavor them with the chosen aromas. Put the olives back in the bowl and season them with the oil, garlic and chilli. Keep thesalted olivesin airtight glass jars.
Vacuum storage of olives
If you think you need to keep the salted olives (for more than a month), then it is recommended to keep them without any seasoning as garlic and parsley could easily rot. To extend storage times you can aim for vacuum packing.
After adding only the oil, you can decide to vacuum store them, a safe method to extend the shelf life of food, salted olives included! If you don't have a vacuum device, we recommend that you take a look at Amazon's proposals, in particular the Macom automatic vacuum machine,very convenient and automatic.
Baked olives and olives in oil, an alternative to salted olives
As stated, thesaltit is used to dehydrate olives which, without water, will not undergo rapid deterioration. Salt, however, is not the only way to dehydrate and preserve olives for a long time.
The dehydration of olives with the oven is a process that requires some extra attention and therefore recommended forto preservesmall quantities of olives. For every two kg of olives you will need a liter of vinegar and a liter of extra virgin olive oil.
How to proceed?
Score each olive by sectioning it in two places. Leave the olives, cut in this way, in a bowl full of water. Change the water twice a day to eliminate the bitterness.
After 10 days, wash the olives under running water and perform a final rinse with cold vinegar.
Arrange the olives on a baking sheet greased with oil. The olives must not be piled up.
Place the olives in the oven at 150 ° C for about 10 minutes or until the surface of the olives is wrinkled.
Remove the plate and let it cool. Transfer the olives into sterile and hermetically sealed jars, filled with oil. Wait a few hours for the oil to penetrate any interstice, bring the oil to level and close.
Please note, olives in oil are more cumbersome to prepare also because there are very few of them in an oven pan ... however, for small quantities, it could be a good alternative. Also in this case it could be very useful to keep them in vacuum, with or without oil, as do many olive traders.
Storage of white or green olives
Even the white olives or green olives, Yes they canpreserve in saltor inbrine, that is, a solution given by water and salt.
For the conservation of white olives (or green olives) I refer you to the articleCaustic soda for the treatment of olives.
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