Comments on: How To Cure Olives http://blog.ruhlman.com/2009/10/how-to-cure-olives.html Translating the Chef's Craft for Every Kitchen Thu, 18 Mar 2010 01:37:09 +0000 hourly 1 By: vitamins http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28863 vitamins Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28863 I've got visuals of Mr. Ruhlman in Fight Club.I thank you too, Pamela. I love my lye cured olives.I found this post very wonderful as it is very informative in nature. I’ve got visuals of Mr. Ruhlman in Fight Club.I thank you too, Pamela. I love my lye cured olives.I found this post very wonderful as it is very informative in nature.

]]> By: the a la menthe http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28864 the a la menthe Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28864 Curing is even more “stupid easy” than the water-cure, but with a minor element of danger. It results in a buttery “olive oil” tasting olive, as opposed to anything with a ferment-based tang. I’ve got a vat going now. Happy olive curing! Curing is even more “stupid easy” than the water-cure, but with a minor element of danger. It results in a buttery “olive oil” tasting olive, as opposed to anything with a ferment-based tang. I’ve got a vat going now. Happy olive curing!

]]> By: Lyn Reid http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28862 Lyn Reid Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28862 Great post and beautiful photo. Looking forward to curing some olives very soon. Great post and beautiful photo. Looking forward to curing some olives very soon.

]]> By: ruhlman http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28860 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28860 excellent comments, pamela, i'm grateful, thanks for posting! makes me want to play with olives! excellent comments, pamela, i’m grateful, thanks for posting! makes me want to play with olives!

]]> By: michael pardus http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28861 michael pardus Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28861 I thank you too, Pamela. I love my lye cured olives, but I'll look forward to trying this method. I thank you too, Pamela. I love my lye cured olives, but I’ll look forward to trying this method.

]]> By: Pamela Garelick http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28859 Pamela Garelick Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28859 For 5 kg of blakc olives you use 300 gramms of salt, sea salt or kosher salt - some recipes use up to 500 gramms, some use even less than 300 gramms, this is up to your taste. For 5 kg of olives you use 200 gramms of vinegar or more, or even lemonjuice if you prefer that. And you can add herbs and garlic to the olives in the end - just use your imagination... For 5 kg of blakc olives you use 300 gramms of salt, sea salt or kosher salt – some recipes use up to 500 gramms, some use even less than 300 gramms, this is up to your taste.
For 5 kg of olives you use 200 gramms of vinegar or more, or even lemonjuice if you prefer that.
And you can add herbs and garlic to the olives in the end – just use your imagination…

]]> By: Pamela Garelick http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28858 Pamela Garelick Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28858 I also forget to mention that black olives definitely need curing/brining. The bitterness is less pronounced than the green olives but you definitely just could NOT put them straight into olive oil. I also forget to mention that black olives definitely need curing/brining. The bitterness is less pronounced than the green olives but you definitely just could NOT put them straight into olive oil.

]]> By: Pamela Garelick http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28857 Pamela Garelick Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28857 Here in Greece we don't use lye. For the Green (unripe olives) the Athenaki, we either crush them with a stone, or leave them uncrushed. We then soak them in plain water with salt and it takes about six weeks for the bitterness to leave. For the black olives (Kalamata or Coronaki) there are a number of methods more or less along the same lines. Some of the older ladies here put their crop into the sea in hessian bags, but if we get storms you've lost your crop if they bash against the rocks. Most of us split them vertically close to the pit, then put them in water and change the water every day until it runs clear and then add sea salt for twenty four hours, followed by vinegar for twenty four hours. Then they are bottled in water and a film of oil is added on top to stop the top olives going bad. The green olives , when ready are traditionally made with slices of lemon and thyme, but I do mine with orange juice, balsamic, smashed garlic and chile. The only thing we use lye for is soap making Here in Greece we don’t use lye. For the Green (unripe olives) the Athenaki, we either crush them with a stone, or leave them uncrushed. We then soak them in plain water with salt and it takes about six weeks for the bitterness to leave.
For the black olives (Kalamata or Coronaki) there are a number of methods more or less along the same lines. Some of the older ladies here put their crop into the sea in hessian bags, but if we get storms you’ve lost your crop if they bash against the rocks. Most of us split them vertically close to the pit, then put them in water and change the water every day until it runs clear and then add sea salt for twenty four hours, followed by vinegar for twenty four hours. Then they are bottled in water and a film of oil is added on top to stop the top olives going bad.
The green olives , when ready are traditionally made with slices of lemon and thyme, but I do mine with orange juice, balsamic, smashed garlic and chile.
The only thing we use lye for is soap making

]]> By: Elise http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28850 Elise Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28850 Hi Michael, I'm curing some green olives right now in brine. Not really that interested in playing around with lye. I also cure ripe olives, but to do that I pack them in rock salt for a couple months. Hi Michael,
I’m curing some green olives right now in brine. Not really that interested in playing around with lye. I also cure ripe olives, but to do that I pack them in rock salt for a couple months.

]]> By: luis http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28851 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28851 Donna, seriously ... Can't you do some limited edition of this pic?? Anyway, I am starting to get it. Why you do what you do and don't do videos like everyone else. The picture is amazing.. I am not looking for anything to large or pretentios... My best pic is probably five by six in a six by ten mat... This picture reminds me of the gent in tha bolo hat in that movie... Donna, seriously … Can’t you do some limited edition of this pic??
Anyway, I am starting to get it. Why you do what you do and don’t do videos like everyone else. The picture is amazing.. I am not looking for anything to large or pretentios… My best pic is probably five by six in a six by ten mat… This picture reminds me of the gent in tha bolo hat in that movie…

]]> By: luis http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28852 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28852 Can you put a bolo hat on that olive..???? Don't answer...that lest tha Bourdain side of youse come out to slash and burn... Can you put a bolo hat on that olive..???? Don’t answer…that lest tha Bourdain side of youse come out to slash and burn…

]]> By: luis http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28853 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28853 I would consider a cherry red frame for it.. if... if... you .... I would consider a cherry red frame for it.. if… if… you ….

]]> By: Metaxa http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28854 Metaxa Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28854 Something tells me Louis is needy for that picture. Something tells me Louis is needy for that picture.

]]> By: ruhlman http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28855 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28855 Elise, hope you'll post results. i hear brine curing takes a long time. i'll bet more flavorful result. Also curious as to what strength brine you use. Elise, hope you’ll post results. i hear brine curing takes a long time. i’ll bet more flavorful result. Also curious as to what strength brine you use.

]]> By: Bob delGrosso http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28856 Bob delGrosso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28856 The white stuff that comes out of the olives is probably a compound created by the reaction of the lye (sodium hydroxide) and the tannins. The lye (a base) is added to "neutralize" the tannins or, more precisely, tannic acids. When that happens various salts are created some of which are apparently not water soluble -which is why you see it floating around in the water. The white stuff that comes out of the olives is probably a compound created by the reaction of the lye (sodium hydroxide) and the tannins.

The lye (a base) is added to “neutralize” the tannins or, more precisely, tannic acids. When that happens various salts are created some of which are apparently not water soluble -which is why you see it floating around in the water.

]]> By: PDB http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28849 PDB Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28849 Natalie S. Your comment abt chemistry hits home. Over the years, my husband and I have had the privilege of knowing some incredible "home" cooks and bakers, not trained as chefs. Three of the four that come readily to mind were chemistry undergraduates. The fourth I don't know about. They may have gone in banking, or sales, or whatever, but it always struck me that they understood the chemical processes involved in creating delicious, inventive food. Natalie S.

Your comment abt chemistry hits home. Over the years, my husband and I have had the privilege of knowing some incredible “home” cooks and bakers, not trained as chefs. Three of the four that come readily to mind were chemistry undergraduates. The fourth I don’t know about. They may have gone in banking, or sales, or whatever, but it always struck me that they understood the chemical processes involved in creating delicious, inventive food.

]]> By: pam http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28848 pam Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28848 Bravo! I guess you really read those surveys(shenanigans with Bourdain...) Bravo! I guess you really read those surveys(shenanigans with Bourdain…)

]]> By: Victoria http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28845 Victoria Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28845 As always, this is a great post. I guess sodium hydroxide is a base. "May his rest be long and placid, he poured water into acid." "Do as you oughta, use acid with water." As always, this is a great post.

I guess sodium hydroxide is a base.

“May his rest be long and placid, he poured water into acid.”

“Do as you oughta, use acid with water.”

]]> By: scordo.com http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28846 scordo.com Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28846 Michael, nothing wrong with nitrates, per say. And I understand people like to use them for the taste and because of fear of botulism (and because they are more consistent), but you can simply use unrefined salt. I guess my method is more old world... Vince Michael, nothing wrong with nitrates, per say. And I understand people like to use them for the taste and because of fear of botulism (and because they are more consistent), but you can simply use unrefined salt.

I guess my method is more old world…

Vince

]]> By: Casey Angelova http://blog.ruhlman.com/2009/10/how-to-cure-olives.html/comment-page-1#comment-28847 Casey Angelova Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cure-olives.html#comment-28847 I am not an olive fan, but I would be willing to give this a whirl because of my close proximity to Greece. I am living in Bulgaria. Please check out my website about food, cooking and gardening: http://caseyangelova.blogspot.com/ Eager for comments! I am not an olive fan, but I would be willing to give this a whirl because of my close proximity to Greece. I am living in Bulgaria.

Please check out my website about food, cooking and gardening: http://caseyangelova.blogspot.com/
Eager for comments!

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