Ingredients:
HOW TO CURE GREEN FRESH OLIVES OFF THE TREE
The object is to get the lye to penetrate to the pit of the olive, after olives are penetrated or cooked with lye solution, the process takes 1-2-day. Then the lye solution is removed with salt water solution, this process takes 3-4 days. The whole process is 6 to7 days to cure fresh green olives. The reason to dissolve lye and salt is to blend them evenly in
the water that is covering the olives and create an even solution, otherwise the dry ingredients just go to the bottom of the bucket.
¾ BUCKET OF FRESH OLIVES OR ¾ OF 5 GALLON PLASTIC BUCKET FULL
3 TABLESPOONS LYE / SODIUM HYDROXIDE / SAME THING
1 CUP REGULAR TABLE SALT
1. COVER THE FRESH OLIVES IN THE BUCKET WITH REGULAR WATE R.
2. DESOLVE THREE TABLESPOONS OF LYE WITH HOT WATER IN A SEPERATE PLASTIC CONTAINER, STIR WITH A WOODEN SPOON, DON’T USE METAL POTS OR SPOONS, LYE BUBBLES AND GETS HOT WHEN ADDING HOT WATER, PROTECT YOUR EYES AND HANDS WHILE DESOLVING THE LYE
3. ADD DESOLVED LYE TO OLIVES COVERED WITH WATER AND STIR UNTILL BLENDED EVENLY, STIR WITH A WOODEN OR PLASTIC SPOON ONLY. LET OLIVES SET FOR 12 HRS IN LYE SOLUTION, DRAIN, ADD FRESH WATER AND FRESH LYE, REPEAT LYE TREATMENT THREE TIMES OR ABOUT 2 DAYS
4. THIRD DAY, DRAIN OLIVES, ADD FRESH WATER, DESOLVE 1 CUP OF TABLE SALT IN HOT WATER AND ADD TO OLIVES STIR TO MIX WELL. LET SET 24 HRS. DRAIN OLIVES, RINSE, COVER WITH FRESH WATER AND SALT, REPEAT SALTING PROCEEDURE 3-4 DAYS
5. WHEN OLIVES ARE DONE, IF TOO SALTY, COVER WITH FRESH WATER TO REMOVE SALT FOR A FEW DAYS , CHANGE WATER EVERY COUPLE OF DAYS WHILE HOLDING, ADD SALT TO TASTE , SOME PEOPLE PUT IN CANNING JARS, OTHERS PUT IN JARS AND REFRIGERATE, IF HOT OUTIDE OLIVES WILL LAST A WEEK OR TWO AT OUTSIDE TEMPS
6. NOTE: THAT IF YOU START TO SEE BUBLES RISING A DAY OR TWO AFTER CURING, THIS MEANS SOME OLIVE HAVENT BEEN PENETRATED YET, JUST DO ONE MORE DAY OF LYE SOLUTION UNTILL NO BUBBLES RISE AND DO SALT SOLUTION UNTILL LYE IS REMOVED.THE UNPENETRATED OLIVES ACTUALLY START TO FERMENT, THE GOOD OLIVES BECOMES RUINED IF NOT CORRECTED. NO BUBBLES SHOULD EXIST, JUSTA SMOOTH LIQUID SURFACE. THIS MEANS NO FERMINTATION.
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