California Farm Olives
This is a foolproof farm method to make green as well as black preserved olives, not salty, from the same fresh green local Sevillano olives, grown right here. We make five buckets of five lbs. each, taste one olive once a month till they develop their flavor over the time span of a year till next October harvest. You can use tall plastic food containers with lids, keep the proportions the same, to make smaller quantities.
California Farm Olives
This is a foolproof farm method to make green as well as black preserved olives, not salty, from the same fresh green local Sevillano olives, grown right here. We make five buckets of five lbs. each, taste one olive once a month till they develop their flavor over the time span of a year till next October harvest. You can use tall plastic food containers with lids, keep the proportions the same, to make smaller quantities.
Cooking Instructions
- 1
Layer sea salt on bottom of pail the thickness of an olive. Lay fresh olives on top, single layer, not touching. Put second layer of salt on top, put layer of olives on top. Make five layers, top layer must be salt. Put lid on top, store in barn or garage, put date on top. Keep from freezing. Do not store in fridge. Keep away from sun.
- 2
Check monthly, taste an olive. White salt will extract juices from the olives, will stay dry but turn yellow, then greenish, then brown, then black and turn liquid. Push olives down to keep immersed.
- 3
At four months, olives will have turned green and wrinkled. Discard any blemished ones, usually very few. Any bitterness will be gone, they will taste mild. Rinse off salt, dry, put in pint jar. Immerse with certified extra virgin olive oil, half a cup. Store in dark pantry or fridge.
- 4
After ten months, olives kept longer in salt will have turned black, become stronger tasting. Rinse off salt, dry, discard the few that look off, put pound of olives in pint jar. Immerse in olive oil, half a cup. Close airtight, keep in pantry or fridge. Use left over olive oil in jar for next olive harvest or for cooking. Enjoy!
- 5
Note: we solarize the salt for reuse, dont want that in our soil. Put pails with salt in the sun, till dry and rock hard. Takes a few weeks. Empty out on tarp, rake. Remove any impurities. Put back in pail, add fresh water, solarize again till dry. Reuse when dry.
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