PRESERVING OLIVES
Hiermee my resep vir olywe inlê. Jammer vir die Engels, dis al wat ek op die oomblik het.
Ek gebruik die “cut method” m.a.w. ek prik my olywe. Dit maak die hele inlê proses vinniger.
“Non cut” method:
Submerge the olives for 2 days in cold water.
Make a 3 % salt solutions (30 g / liter water) and put the olives in the solution for 14 days.
Drain and repeat the 3 % salt solution process for another 14 days.
Drain the olives and refill the container with a 6 % salt solution (60g / liter water) and place the olives in this solution for another 14 days.
Drain and repeat the 6 % salt solution process for another 14 days.
Drain the olives and refill the container with a 10 % salt solution (100 g / liter water) for 30 days.
After 30 days, taste the olives if it still taste bitter. If so, place the olives in a 100 g / liter, salt solution with a 5 % Vinegar (50ml / l) mixture for 14 days.
If the olives does not taste bitter, follow the last step below.
Bottle the drained olives in a 2 % salt solution (20 g / liter water) mixed with 60 ml / liter, vinegar in sterilized jars.
Fill the jar to the brim and add olive oil to cover. This is to prevent mould forming.
Seal the jars with lids and store.
“Cut” Method:
Prick the olives with the point of a sharp knife and cover the olives with water.
Change the water twice a day for 7 days.
Cover the olives with a 6 % salt solution (60 g / liter) for 7 days. (16 liters / 1 kg Salt)
Discard the solution and replace with a fresh 6% solution for 14 days.
One month has now elapsed!
Discard the solution and replace with a 6 % salt solution (60 g / liter) and 60 ml / liter vinegar for 30 days.
I usually repeat the previous step for another 30 days depending on whether the olives are still bitter.
If satisfied with the taste, bottle the drained olives in a 2 % salt solution (20 g / liter water) mixed with 60 ml / liter, vinegar in sterilized jars.
Fill the jar to the brim and add olive oil to cover. This is to prevent mould forming.
Seal the jars with lids and store.
Notes:
It is important to make the salt solution from boiled sterile water which is cooled in a sealed container before adding to the olives.
The olives in the container will develop a mould layer inbetween steps. Do not be concerned.
Just rinse the olives very well before introducing the next step.
I also wash the olives well with clear water before bottling in sterilised jars.
Adding the layer of olive oil on top, before sealing the jars, are important.
Nota – Chuki Kerr Williams:
Indien die olywe nog effens bitter is na die maand se lê in sout en asyn, vervang ek die sout en asyn mengsel en laat dit nog ‘n maand staan. Daarna bottel ek dit soos beskryf onder “non cut method”. Gewoonlik is my olywe so te sê reg vir eet teen die tyd dat ek dit bottel.
Wenk: Carine Christowitz
Stel olywe vir ‘n dag bloot aan lig, dit raak dan donkerder. Dis soos ‘n appel en piesang wat bruin en donker word as dit bloot gestel word aan lig. Bly weg van warm warm water…dit maak olywe pap.
Recipe and photos: Chuki Kerr Williams
