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Pickled olives, how to make

Pickled olives, how to make

Pickled olives: how to dowith or without caustic soda. Process of storage and advice on regional specialties (Ligurian, Calabrian, Sicilian style olives in brine ...).

To eliminate bitter substances from green olives, the treatment involves the use offood caustic soda. On this page we will see how to store green olives in brineusing caustic soda or without soda. The caustic soda process is undoubtedly more effective and recommended.

Pickled olives without caustic soda

The preparation involves keeping the olives soaked for 15 days. The olives must be completely submerged in water.

The water must be changed twice a day and the olives must be rinsed.

After 15 days, prepare the brine.

Prepare the brine by boiling the necessary water and diluting 90 grams of salt. Let it cool down.

For every liter of water, use 90 grams of salt.

Drain the olives, place them in glass jars and cover entirely with the (now cold) water from thebrine.

Close the jars and put them upside down for 20 minutes. If necessary, add more brine. Even in the jars the olives must be completely immersed in the salty liquid.

Additional advice.
If, after the first brine, the olives are still salty, after 20 days redo the brine by increasing the amount of salt to 100 g per liter. Rinse the olives once again and place them again in the sealed jar.

Then there are those who recommend preparing two brines as they have been up to now. Then wait 3 months, after which rinse the olives and prepare a final brine with only 6 grams of salt for each liter of water.

Pickled olives with caustic soda

Thereconservation of green oliveswith thesodium hydroxideit is undoubtedly the preferential lane for those who intend to obtaingreen olivessodas, do not love, long lasting and of high quality.

Preparation times are also shortened.

The treatment ofgreen oliveswithsodium hydroxidehas a limited duration: from 6-8 hours up to a maximum of 12 hours forolivesof larger size.

At this juncture, the olives are left in a solution given by water and caustic soda. Time is of the essence and it is important to monitor the soaking of the olives.

How to understand if the green olives are they ready for brine?

If thegreen olivesare small, do the first check after 3 or 4 hours. If the olives are large, do the first check after 6 hours. Repeat the check every hour!

How to do?
Take an olive and cut it lengthwise until you get to the core. Observe the color of the pulp. The pulp attacked by the caustic soda will become dark while the part not yet penetrated will remain white.

The deamarization treatment of green table olives ends when the pulp surrounding the stone, not yet penetrated by the caustic soda, has a thickness of about 1-2 mm.

How much caustic soda to use?

For information onhow to preserve green olives in brine with caustic soda, I refer you to the guide:caustic soda for the treatment of olives.

In the same article you will find information on where to buy caustic soda for food use.

In fact, it is not possible to use the caustic soda you find at the hardware store because it is too impure and you risk contaminating your homemade pickled olives and make them toxic.

Soft pickled olives, remedies

If your pickled olives have an unpleasant texture and have become too soft, there are probably two mistakes you could have made in the process:

  • After preparing the brine, you did not wait for the liquid to cool before covering the jars. The hot water, in fact, will have "cooked" the pulp of the olives which will have become soggy.
  • Caustic soda tends to give off heat in contact with water. After making the solution of water and caustic soda, you will have to wait for the liquid to cool and stabilize.

Ligurian-style olives in brine

The Ligurian recipe calls for the addition of spices during the preparation of the brine. During boiling, add thyme, bay leaf and rosemary to the water.

Sicilian-style olives in brine

Wild fennel, bay leaf and chilli are added to the boiling water.

Calabrian-style olives in brine

Here too, wild fennel, chilli and, in addition, garlic are added to the water.