Sunday, April 10, 2011

hippychick's mission olives are nearly ready!

olives in the brining vessel - lovely to see the olives leaves mingle about

- hippychick's olives are nearly ready - 
today proved the last of three fresh water rinses and brine changes.  they now move toward their final cure and let me tell you they smell wonderful.

that is a lot of olives baby - this sink is deep!

here are the sweeties poured from the brining vessel in to my spic and span farm sink. the sink is full to the top with olives.  carefully, i fill the sink up with fresh water that i let sit out for a day.  the sitting out allows the chlorine to evaporate.  you want to use the freshest water you can get.

- rinse and swoosh about -

- rinse and swoosh about -

one of three vessels used for curing

nope they don't go back into the vessel quite yet.  one must now message the olives in order to gently soften the skin to allow for the final fresh water salt cure to penetrate the inner meat portion of the olive.  this does not mean breaking the babies open into two mushy bits - oh no - this means messaging.  

the benefit is that the oils of the olives coat your hands which proves a benefit to you.

the messaging takes a while if you do it right.  i am doing everything by hand in this process so it takes even longer.  considering that i am working with over 60 lbs of olives. you get what you give.  slow food is often exactly that.
after the freshwater rinse - a slight bit of massaging

messaged olives on the right - olives in waiting on the left
slowly but surely i get through the whole lot 

and back into the vessels for the final cure

then it's back into the vessels.
once everyone is back into the vessels, i cover the olives with a freshly mixed sea salt and fresh water brine.  i cover the vessels with the enameled clay pot top, fill the reservoir with fresh water which allows air bubbles out but keeps air from creeping in and the we wait for the magic to happen.  

i will begin testing the olives 30 days from now.  they may prove too salty and if so - i will simply remove a small batch and soak them in a fresh water bath to allow the salt to leach out until they register a flavor i am happy with. 

this is very exciting - i am really looking forward to the finish.
cheers folks!


Elizabeth said...

That is amazing--wish I could do that. Perhaps some day.
Peace and Raw Health,

The Impulsive Texan said...

Hey Ms Hippie many trees do you have? And how long was it before they started producing?

shellywoman said...

Hello Impulsive Texan (great name by the way). The olives are not from my own trees but from an the chaffin family orchards farm in california. I have two spanish olive trees that have been in the ground for three years. None have produced thus far.