Carefully stir in the olives to coat them with the ash paste. Slowly pour fruit into brine; cover container and let stand for 12 hours (olives will float initially). Curing. In Umbria we have a range of uses for olives besides the oil of which we are justly proud. If you decide to commercially pickle olives, there are other recipes that require a longer pickling time but do not result in salty waste water. And when decomposition changed the colour from green to greyish brown, I gave up. It doesn't cost much to maintain (outside of your regular dental checkups), so use it! Just simple cooking salt. These are now in my cool, dark pantry and will stay there for about six months before I begin to use them. Especially popular is a combination of garlic, basil and lemon juice. Wood ash is about as alkaline as the usual soda/lye recipes and this neutralizes the oleopicrine. The Brock family who operated the nursery have since moved on, but Beaumont House, which was taken over by the National Trust in about 1976, is very much a landmark today. My neighbour, takes fresh black olives and packs them into one litre lidded jars with rock salt and leaves them for a couple of months, then rinses them off and uses them straight away in cooked dishes and also for eating with prosciutto or salad. You will probably never want to buy commercial olives again. Soak 12 hours in lye solution 4 tablespoons lye in 1 gallon cold water. Day 1 Wash in running water. Now sit back and enjoy the unique flavour of your own olives. The same thing is done with tomatoes. Oleuropein is water soluble. Use within 2 4 months. Sift out most of the salt through a screen. Cover with fresh salt brine 1 pound or 1 2/3 cups salt per gallon of water. Then she takes them from the storage jars in which they live and puts them in a solution of oil, weak saline and a little vinegar, and adds lemon and orange peel, rosemary, garlic, chilli, coriander seed, black pepper, alone or in combination, and soaks them overnight. When the supplier of this recipe was told his recipe did not keep too long he replied: "If you like pickled olives there will be no need for them to keep!". Just how long it will take for your olives to become edible I cannot say. After 6 hours, drain olives and set aside in another container. Stand jars in tub of very hot water up to their necks and then pour boiling brine solution over olives to overflowing and seal immediately. The raw fruit is bursting with oleuropein, a bitter compound that must be re… Long term storage of Olives after they are processed is a subject talked about also.Tree care, like pruning will be covered in general terms. It is usually best to prepare Turkish style olives from mature olives that are dark red to black. Then pour off and keep washing in pure cold rainwater until water is clear and natural (change water each day). (Solution should not be over 64 to 70 F before adding olives.) salt to each gallon of water) and seal. of caustic soda to 1 gallon rainwater) for 40 to 48 hours (no longer), using a piece of flat, clean wood to keep them below the surface of the liquid. Then drain, bottle and cover with a fixing solution of brine, ¾ lb. Use cooking salt, not table salt, rock salt, sea salt or salt with added iodine. Of course, you still have to be careful. Since I didn't know, I decided to look into it. salt (12 oz.) Three ways to de-bitter Olives...the Greek style brine method, water method and dry salt methods with demonstrations making the whole process easy for all. The black olives (which took longer to lose their harsh bitterness), have been rinsed and packed into the jar with the same saline solution as above plus 150mls of malt vinegar (I couldn't get this here so have used some white wine vinegar), and some rosemary, some black peppercorns, and topped the lot with half an inch of olive oil before sealing and storing in the pantry. – It’s relatively quick, and you could have edible olives in as little as a month. Lye is an alkaline solution made out of caustic soda. A Note of Care: Using the pickling method outlined above, and the complete absence of salt during the initial ten day rinsing period, bacteria can form and turn the fruit soft and rotten during the following weeks.