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M MadDogMike Grand Member (8 years) The Anvil of the Sun Joined: Mar 30, 2008 Posts: 11037	M MadDogMike Posted posted on Mon, Aug 30, 2010 5:58 PM Home cured olives progress: Left to right Traditional Middle Eastern Olives - Ripe Green - 4 days water bath, salt, citric acid (sour salt), olive oil, and lemon slices. Not ready until end of October! Lye Processed Green Olives - Ripe Green - 24 hour lye bath, 3 day water bath, salt brine. Ready now, taste like canned black olives. Spanish Gypsy Olives - Just a blush of Purple - 10 day water bath, saltwater brine, limes cubes (I didn't have any lemon :) ), cumin seeds, oregano, garlic, vinegar, olive oil. Ready in 2 weeks. Up next, Kalamata style olives - Purple but Firm - 6 day water bath, 3 day heavy brine bath, 3 day dilute vinegar bath, pack in brine, vinegar, oregano, olive oil. Ready 4 weeks.

Home cured olives progress:

Left to right

Traditional Middle Eastern Olives - Ripe Green - 4 days water bath, salt, citric acid (sour salt), olive oil, and lemon slices. Not ready until end of October!

Lye Processed Green Olives - Ripe Green - 24 hour lye bath, 3 day water bath, salt brine. Ready now, taste like canned black olives.

Spanish Gypsy Olives - Just a blush of Purple - 10 day water bath, saltwater brine, limes cubes (I didn't have any lemon :) ), cumin seeds, oregano, garlic, vinegar, olive oil. Ready in 2 weeks.

Up next, Kalamata style olives - Purple but Firm - 6 day water bath, 3 day heavy brine bath, 3 day dilute vinegar bath, pack in brine, vinegar, oregano, olive oil. Ready 4 weeks.

Post #551132 by MadDogMike on Mon, Aug 30, 2010 5:58 PM