Title: Home Pickling of Olives - Part 5
Categories: Pickle Info
Yield: 4 Servings

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3. Place the sorted fruit at once in a cool lye solution (65-degrees to 70-degrees F. maximum) to destroy most of the bitterness. Queen olives (the Sevillano variety) are treated in a solution made with 1-3/4 to 2 ounces (3- 1 half to 4 level tablespoons) lye per gallon of water, as they frequently blister and peel when treated with a stronger solution. Cover with cloth or burlap and push down tightly the same as for green- ripe olives. Manzanillo and Mission varieties are bitterer than other varieties, but not subject to peeling. They are treated in a stronger solution made with 2-1/4 to 2-3/4 ounces(4- 1 half to 5- 1 half table- spoons) of lye per gallon.

4. Allow lye to penetrate about three-fourths of the way to the pits. A little residual bitterness should be left. Penetration is judged by cut- ting olives to the pit with a knife and observing the extent of discolored flesh.

5. When lye penetration is completed, remove the lye solution and quickly replace it with cold water to leach out the excess lye. Change the water every 4 to 6 hours during a 24- to 30-hour period. Avoid prolonged wash- ing and undue exposure of the fruit to the air as it may result in an un- desirable darkening.

6. After washing, quickly pack the olives in suitable containers and cover with a salt solution. The amount of salt used depends on the variety of olive. Small olives (Manzanillo and Missing varieties) do not shrivel easily in salt brines; cover them with a brine made with 9- 1 half ounces (about 15-1/4 level tablespoons or 1 cup minus 2-1/4 tea- spoons) of salt per gallon of water.

7. The number and size of containers chosen will depend on the quantity of olives. One gallon of olives in brine contains about 5-1/4 pounds of fruit. Glass-topped canning jars (not smaller than 1 quart) are best to use. Do not fasten lids firmly. For larger quantities of olives, 1 to 5-gallon glass jars or kegs, or larger sized oak barrels may be used.

8. Store where the average temperature does not exceed 100-degrees F. Fermentation will be most rapid at temperatures between 70-degrees and 90-degrees F.

The containers must be kept full of brine at all times. During the period of active fermentation (4 or 5 days) when gas formation causes excessive foaming and frothing, care must be taken to replace the brine lost. Later, when gas production is not so violent, the closures should be tightened firmly enough to exclude the air and keep film yeast and mold growth at a minimum. All brine lost must constantly be replaced. This brine should contain about 9- 1 half ounces (about 15-1/4 level tablespoons or 1 cup minus 2-1/4 teaspoons) of salt per gallon of water.

9. If Manzanillo or Mission varieties are being pickled, supplementary sugar may have to be added to the brine. Corn sugar, corn sirup, cane or beet sugar or sirup may be used. Add the sugar at the rate of 1- 1 half level teaspoons per gallon. Do not add sugar or sirup until the fermentation has been underway for at least 4 days. Additional sugar may be necessary to attain the acidity desired for the individual taste.

10. Since the development of the desired degree of acidity of the fermented olives depends upon the presence of lactic-acid bacteria, it may be necessary to add "starters" of these bacteria that are contained in bulk (unheated) dill-pickle or sauerkraut brine. Add this brine at the rate of 6 fluid ounces (about 3/4 measuring cup) per gallon of olives and brine. The addition of this "starter" is particularly recommended for Mission and Manzanillo varieties, and is sometimes required for the fermentation of the Sevillano. [Note: when I tried this, I had no luck with the above suggestions. What worked was to make some of my own sauerkraut and use the brine from that (before canning) to "start" the olives.]

11. Fermentation is complete when the desired acidity and taste character- istic of Spanish-style green olives have developed (note precaution below).

Completely fill the containers with brine, close tightly, and store in a cool place until the olives are used.

12. Discard any fermenting olives that develop a rancid, foul odor. When any doubt whatsoever is felt concerning the edibility of the olives, dis- pose of them as described later. This is a cardinal rule which should apply for all home-pickled or canned foods.

SICILIAN-STYLE OLIVE

Sicilian-style olives are fermented and have about the same characteris- tics as the Spanish-style olives, although somewhat more bitter because they are given no lye treatment and are prepared in a spiced brine.

1. Use green olives of any variety. Sevillano is usually used. Place them in a barrel or glass-topped fruit jar.

2. Add dill-pickle spices, about 1 rounded tablespoon per 2-quart jar, or 1 level tablespoon per quart. Also add a little ( 1 half level tea- spoon per quart) fennel seed, or add a sprig of fresh fennel or dill. Some prefer to make a "hot" seasoning by adding whole peppercorns and whole red peppers to taste. Garlic is commonly added as a seasoning. From: Michael Sierchio

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