Re: olives [cured with wood-ash and lime]

[Guest guest]

I want to share our recipe for curing olives, which has been amongst our

family tree for yonks [a very long time]. I would like to begin by showing a

photo. This is freshly picked green and black [unripe and ripe] olives,

which are mixed in a lye-paste made up of 5 parts wood-ash, and 1 part

slaked lime [calcium hydroxide], with enough water added to make a mud-like

paste. The olives are submerged under the mixed alkali paste, like so:

http://users.chariot.net.au/~dna/thumbs/olives2.jpg

The olives are left in the mixed alkali for 24 hours. This is followed on by

straining the olives to remove the alkali paste and washing the olives with

fresh water to remove any residue of lye mix. The washed olives are placed

in a large bucket filled with fresh water. The bucket is drained daily and

replenishing with more water, doing so for app. 7 days [to debitter the

olives]. The natural debittered olives have somewhat of an avocado taste.

For long term storage, the olives may be kept in jars filled with salt and

wine vinegar brine.

Here is a photo of the freshly cured olives mixed with other ingredients

[explained in the photo], ready to eat.

http://users.chariot.net.au/~dna/thumbs/olives.jpg

This was at day 8.

Be-well,

Dom

[Guest guest]

Dom,

Thank you so much for the recipes and lovely photos. The finished

olives look so vibrant and alive! Your websites are a feast of

knowledge and sharing; such a gift.

I hope you will not mind me expressing here my congratulations to you

and on the recent birth of your daughter, Shedea-Nardu. May you

all be in great health and peace.

Blessings,

Deanna

Dominic N. Anfiteatro wrote:

> I want to share our recipe for curing olives, which has been amongst our

> family tree for yonks [a very long time]. I would like to begin by

> showing a

> photo. This is freshly picked green and black [unripe and ripe] olives,

> which are mixed in a lye-paste made up of 5 parts wood-ash, and 1 part

> slaked lime [calcium hydroxide], with enough water added to make a

> mud-like

> paste. The olives are submerged under the mixed alkali paste, like so:

>

> http://users.chariot.net.au/~dna/thumbs/olives2.jpg

> <http://users.chariot.net.au/%7Edna/thumbs/olives2.jpg>

>

> The olives are left in the mixed alkali for 24 hours. This is followed

> on by

> straining the olives to remove the alkali paste and washing the olives

> with

> fresh water to remove any residue of lye mix. The washed olives are

> placed

> in a large bucket filled with fresh water. The bucket is drained daily

> and

> replenishing with more water, doing so for app. 7 days [to debitter the

> olives]. The natural debittered olives have somewhat of an avocado taste.

> For long term storage, the olives may be kept in jars filled with salt

> and

> wine vinegar brine.

>

> Here is a photo of the freshly cured olives mixed with other ingredients

> [explained in the photo], ready to eat.

>

> http://users.chariot.net.au/~dna/thumbs/olives.jpg

> <http://users.chariot.net.au/%7Edna/thumbs/olives.jpg>

>

> This was at day 8.

>

> Be-well,

> Dom

>