Title: Home Pickling of Olives - Part 4
Categories: Pickle Info
Yield: 4 Servings

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CAUTION: If for any reason you suspect the edibility of olives, do not taste them, but dispose of them as described in section on "Disposal of Spoiled Olives."

FREEZING RIPE OLIVES

Pickled Mission olives can be preserved satisfactorily in a freezer. Other varieties soften badly when frozen and thawed.

Use olives processed by the green-ripe or dark-ripe method. Cover with a brine made with 4 ounces (about 6- 1 half level tablespoons) of salt per gallon. Boil for 10 to 15 minutes. This will lessen the softening from freezing. Discard the brine, and chill the olives in cold water.

Pack them without brine in rigid cartons, glass jars, cans, or used coffee cans. The package should be moisture-vapor resistant to prevent drying out. Seal used coffee cans with freezer tape. Tightly seal other types of containers in the usual manner. Quick-freeze the package olives and storer in freezer.

To serve, allow the olives to thaw thoroughly. If desired, roll the thawed olives in olive or salad oil mixed with chopped garlic or other seasoning; let stand overnight.

DRYING RIPE-PROCESSED OLIVES

Processed green- or black-ripe olives may be dried in a home dehydrator or in the sun until bone dry. In the dehydrator, dry at 145 to 150 de- grees F. These olives then keep well in airtight plastic bags, glass jars, or metal containers. They keep best when refrigerated or stored in a home freezer. They can be eaten out-of-hand without soaking, or used in cooking. No more olives should be prepared by this method than can be used within 3 to 4 months, as they become rancid.

GREEK-STYLE OLIVES

Greek-style olives are usually prepared from mature olives that are dark red to black. Mission olives are generally used, but any variety will do. Use smaller olives as larger ones get soft. The olives will appear shriveled since they are salt cured. These olives are salty and slightly bitter, and one may have to acquire a taste for them.

1. Cover the bottom of a wooded box with burlap. For each 2 pounds of olives, weigh out 1 pound of salt. Mix the salt and olives well in the box to prevent mold from developing. Pour a layer of salt over the olives to a depth of 1 inch.

CAUTION: Place the box outdoors so that the brine formed will not ruin the floor.

2. After 1 week, pour olives and salt into another box, then back into the first box to mix them. Repeat this mixing process once every 3 days until the olives are cured and edible. This usually takes about 30 to 35 days.

3. Sift our most of the salt though a screen. Dip the olives momentarily in boiling water. Drain. Let them dry overnight.

4. To each 10 pounds of olives add about 1 pound of salt. Mix and put the olives in a cool place. Use within 1 month, or store in a refriger- ator or home freezer until used. Coat the olives with olive oil only as used. Do not use oil if the olives are to be used for cooking. To coat with oil, put them in a large pan or box and sprinkle a little olive oil over them. Work the olives with the hands to coat all with oil. This type of olive is useful in the flavoring of stews, tamale pie, spaghetti, and as a relish, eaten out-of-hand.

SPANISH-STYLE GREEN OLIVES

The Spanish-style green olive is identified by its green skin, light flesh, and light brownish-buff pit. Its characteristic flavor and aroma, imparted by lactic acid fermenation, make it an appetizing pickled olive. Fruit from any variety can be used; however, the Sevillano and Manzanillo varieties are best to use.

1. Use olives picked when green to straw yellow in color. Take care to avoid bruising, as all such marks are accentuated in the pickled fruit.

2. Sort the olives according to size, or they may be prepared for pick- ling from "orchard run" fruit that has not been size graded. Discard all defective fruit. From: Michael Sierchio

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