Recipe Directions
1. After picking the olives, make a cut in each one. (Don’t wait till they are dark and soft they are for the Sun Olives recipe.)
2. Wash them and put them in water. Now change the water twice a day.
3. After a week or so I start tasting the olives, as soon as they taste good it is time to prevent them from going off. For example by putting them in a brine (salty water) or in olive oil with some herbs, like oregano or thyme.
Chaewen's Thoughts
By chaewen Olives are not edible straight off the tree.
Commercially they are cured using lye, eg. caustic soda, which neutralizes the bitter taste. After which they are pasteurized.
I prefer to do it with water and keep them raw.
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Comments
Top voted
jeshuabrown
Jul 21, 2010
Wow! I didn't know water could be used-producing a much milder taste, I suppose? I wish I had access to olives trees-maybe someday!!
angie207
Jul 21, 2010
Yeah, where do you live that you can just pick olives? I am sooooooo jealous!
chaewen
Jul 30, 2010
Raw Yogini, I think the olives last longer in brine, storing anything in oil is not without risks as certain bacteria can grow without oxygen. If you have enough salt, nothing will grow. Olives in oil are much tastier, and mine tend to be eaten quickly.
All
Simon
Jan 13, 2019
Thanks for sharing!
Everything that I ever read about getting raw olives ready was waaaaayyy too complicated and definitely not worth the hassle. Now this is definitely do-able and time for me to get a tree.
The Rawtarian
Jan 13, 2019
Definitely something that sounds doable if you have the climate for it!
chaewen
Jul 30, 2010
Raw Yogini, I think the olives last longer in brine, storing anything in oil is not without risks as certain bacteria can grow without oxygen. If you have enough salt, nothing will grow. Olives in oil are much tastier, and mine tend to be eaten quickly.
Raw Yogini
Jul 24, 2010
thanks chaewen, I am trying this now, yes we have an olive tree in our garden here in New Zealand. I was wondering if you could tell me if the olives would last longer in the brine or in the olive oil?
chaewen
Jul 22, 2010
The olives on the picture were picked at "my sister's place":http://www.pardieiro.com/ in the Alentejo, Southern Portugal.
bellasera
Jul 21, 2010
Wish I still lived in California so I could pick fresh olives! I love them
angie207
Jul 21, 2010
Yeah, where do you live that you can just pick olives? I am sooooooo jealous!
Luna blu
Jul 21, 2010
where can I get fresh olives? I love olives!! I am meant to eat olives as I am mediteranian in my background!! YUM
TomsMom
Jul 21, 2010
I'm glad someone here has tried making water-cured olives!Yay! When the next crop of olives is in, I'm going to borrow space in my parents' basement and set up both salt-cured and water-cured olives. Thanks!
jeshuabrown
Jul 21, 2010
Wow! I didn't know water could be used-producing a much milder taste, I suppose? I wish I had access to olives trees-maybe someday!!
chaewen
Jul 21, 2010
I know it is not the time for picking olives but I just wrote about the "Tree of Peace":http://www.vitagaia.org/boomblog/index.php?entry=entry080502-110928 and copied
the recipe to gone raw.
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