AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl General Chat Area >> Let's Chew The Fat >> Black Olives https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1698466649 Message started by Derek on Oct 28^th, 2023 at 2:17pm

Title: Black Olives
Post by Derek on Oct 28^th, 2023 at 2:17pm

I thought I had already posted this but cannot now find it.

When we were down in the Clare Valley we found that the sides of a lot of the roads were covered in trees full of wild black olives.

We ended up picking half a bucket of them and I found an old fashioned recipe for brining them. The process is quite lengthy and this method can take up to six months to remove the bitter taste.

They have been in brine since then and are now edible but still with a slight bitterness so are still in a new brine that I change every few weeks.

I did that again today and the last photo also taken today shows beautiful plump black olives after a rinse in fresh water.

The final process involves placing in jars with a brine and apple cider mix together with whatever herbs take your fancy.

I have already bought three large bottles to put them in and really looking forward to the end product.

Now wishing we picked more.

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Title: Re: Black Olives
Post by Kevvie on Oct 28^th, 2023 at 4:33pm

Hi Derek
Thanks for the photos. would be unusual to drove along the
road through the olive trees
looking forward to seeing the end result
regards Kev ;)

Title: Re: Black Olives
Post by Rabbitz on Oct 29^th, 2023 at 6:52am

My wife (Toni) and I grow some olives in the orchard we have on the back of our block.

I am not a fan of brined olives but I cannot live without olive oil - yes I think I am strange too.

We have found a different way to prepare eating olives. That is to salt dry them. Probably not a method terribly suitable for a mobile lifestyle...

The simplified method is to get a large muslin or similar bag, and put in the olives, a few herbs and a heap of salt. Hang the bag up over a bucket. The salt will extract a bunch of moisture (thus the bucket). Every so often agitate the bag and add a bit more salt.

A couple of weeks later they'll be ready.

I actually like these olives. Still most of our olives go for processing.

Title: Re: Black Olives
Post by Bear on Oct 29^th, 2023 at 7:45am

Colin do you crack the olives the same as in brining cheers Robert.

Title: Re: Black Olives
Post by Derek on Oct 29^th, 2023 at 8:36am

Colin, a few years back Maggie and I met a couple of grey nomads who had been working a season on a farm where they did the dried olives. Prior to that had never heard of them and even today have never seen any for sale anywhere. Would be interested to taste them.

Did you know that most commercially brined olives are done in lye or caustic soda as it is a quick way to remove the bitterness.

Robert, this method I am using doesn’t have the olives cracked. Hence the long time to do it. Cracking or cutting them can reduce the process significantly apparently. We wanted the olives to be whole.

Title: Re: Black Olives
Post by Rabbitz on Oct 29^th, 2023 at 3:52pm

Bear wrote on Oct 29^th, 2023 at 7:45am:

Colin do you crack the olives the same as in brining cheers Robert.

No, they go in whole.

Title: Re: Black Olives
Post by TBF on Oct 30^th, 2023 at 1:06pm

I found the Kalamatta olives at Aldi quite good.
Best part is not waiting 6 months.
Spag Bol goes next level with black olives in the sauce.

This talk is making me salivate.

Title: Re: Black Olives
Post by Derek on Dec 15^th, 2023 at 1:12pm

I never did finish this thread.

When we got home we bottled the olives off in a brine and apple cider vinegar then coated the top with olive oil.

They needed to sit for a few weeks.

Today was the taste test (last photo). Not the old olive spoon. Has three holes in it to drain the liquid.

Absolutely beautiful and just in time for Christmas.

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Title: Re: Black Olives
Post by Bear on Dec 15^th, 2023 at 1:22pm

Well done Derek cheers Robert

Title: Re: Black Olives
Post by Derek on Dec 15^th, 2023 at 1:24pm

In those three jars will be several hundred olives. The recipe I followed said they will last six months out of the fridge and twelve months in the fridge.

My annual supply just about. ;D ;D ;D ;D

Title: Re: Black Olives
Post by Kevvie on Dec 15^th, 2023 at 1:55pm

Maybe an excuse for an annual trip go picking olives.
sounds good to me;D ;D
regards Kev ;)

Title: Re: Black Olives
Post by Derek on Dec 15^th, 2023 at 3:10pm

I have a Kalamata Olive Tree in the garden Kevvie. Will be four years old next year so hopefully won’t have to go far.

It didn’t set fruit this year as it didn’t get any water while we were away.

Title: Re: Black Olives
Post by Kevvie on Dec 15^th, 2023 at 3:24pm

Hi Derek
That is a bit of a shame
Kev

Title: Re: Black Olives
Post by Chally on Dec 15^th, 2023 at 9:45pm

They look good.

Jeff

Title: Re: Black Olives
Post by Derek on May 17^th, 2026 at 7:40pm

Talking to Robert today about brining olives.

For future reference this is the method.

https://homegrownhappiness.com/salt-brine-cured-olives/#mv-creation-73-jtr

Title: Re: Black Olives
Post by Rabbitz on May 18^th, 2026 at 7:24am

We had a fair crop this year. The people who harvested them said between 220 and 230kg.

Last year was about 80kg.

They were quite pleased and the missed a couple of older wild olive trees that are right down the back of the block - depending on the flavour profile they are getting in the oil they may come back for the wild ones.