#11  
Old 10-04-2010, 01:33 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Olives Home-made

Good Luck TS! We are right at the northern edge of olive tree viability. It will probably get frozen back every so often. Not a bad idea to give it a year or two in a pot before putting it in the ground (so you can move it inside if you have to). As they grow older they get a bit more cold tolerant. Will be three to seven years to fruit depending on how much you water and feed. (But they don't want too much of either...)

Good luck!
Jay
Reply With Quote
  #12  
Old 10-14-2010, 01:14 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
Posts: 1,156
Default Re: Olives Home-made

Dino,
Do you worry about the spotted olives, black spots, or only use perfect?

Chris
Reply With Quote
  #13  
Old 10-14-2010, 02:45 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Olives Home-made

No, I don't worry about spotted, blotchy olives. They tend to get blotchy as they cure and darken as well. I do avoid picking the olives that have tiny dimples which makes the surrounding area appear bumpy. I know it's some sort of soil virus that does that probably is harmless and tasteless for these salty, vinegary things. I had 3-4 trees to choose from so I did pick nice looking olives. If I only had 1 choice, I'd use the imperfect, no question.

My 2 weeks of 'water curing' are over and I'm in my 1st week of brine solution, changing it weekly for 1 month. In 3 weeks I'll taste 'em and see if they are ready for final jaring.
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #14  
Old 10-25-2010, 08:37 AM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Olives Home-made

I put my olives into jars yesterday. It only took them 2 weeks and 1 change of salty-brine (after the 3 weeks of water only to get the bitter out) and they taste great.

I put the green only in a brine-white vinegar/cider vinegar mix with green peppercorns, dill seed and oregano. I may add some celery sticks.

The 3 red-mostly jars have different mixes of red wine and cider vinegar, oregano, juniper berries peppercorns, garlic cloves and lemon wedges.

And of course, topped off with 1" of olive oil to 'seal' the top while they cure in their mixes for about 1-2 weeks. Then, I'll start eating them, see if I need to adjust it with more vinegar or less.



I was surprised the greens were more mild and the reds only a tad bitter but with great olive taste. I think when their solutions blend in, they'll be terrific.

OHHH...MY FIRST: while jarring olives, I also shredded a head of cabbage to make my 1st Sauerkraut. I've got a couple books on fermentation, compared with on-line instructions (very simple) salted and pounded it into a crock with a few pickle spices and it smells great this morning. I'll know in 1-2 weeks. -Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #15  
Old 10-25-2010, 09:08 AM
GianniFocaccia's Avatar
Il Pizzaiolo
 
Join Date: Jun 2009
Location: Disneyland, CA
Posts: 1,406
Default Re: Olives Home-made

Dino,

Boy do those look good! It'll be nice to taste the difference over time as the olives age. This of course is slightly difficult to do when there is only ONE olive!

Nice plumeria too!

John
Reply With Quote
  #16  
Old 10-25-2010, 09:16 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Olives Home-made

Hi Dino!

Those look inspirational! Hope I can even get close next year!

Homemade sauerkraut is amazing. I have done it twice. I have to do it in January/February when it is cold - it is generally too warm the rest of the year!

Way to go!
Jay
Reply With Quote
  #17  
Old 10-25-2010, 10:07 AM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Olives Home-made

Quote:
I also shredded a head of cabbage to make my 1st Sauerkraut. I've got a couple books on fermentation, compared with on-line instructions (very simple) salted and pounded it into a crock with a few pickle spices and it smells great this morning.
Um, it's called fermentation for a reason. It's second cousin to rotting. You may want to cure that one out in the shed.

I've not done it myself, but I understand that an airlock (that lets gasses out but doesn't let air in) can prevent problems.
__________________
My geodesic oven project:
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
,
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 10-26-2010, 03:21 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Olives Home-made

Ya, I've been drooling over the 'Harsch Crocs' on-line.
Amazon.com: Harsch Gairtopf Fermenting Crock Pot - 5 Liter - ME7409: Health & Personal Care: Reviews, Prices & more

They have a 2-piece stone weight that keeps the cabbage under brine (for optimal aerobic activity) and a lip or channel along the top (like a moat) that the lid fits into after you pour water into this 'moat' that seals it but allows co2 gases to escape. Something like that. I'll experiment with open crocks and ball jars 1st before I plunk down $120 for the small one. I want to try to make Kimchi too.

Thanks Jay, I'm putting my kraut in the wine cellar. I don't think lactic acid in sauerkraut will hurt the wine but vinegar certainly would. Although wine does go through malo-lactic fermentation... got to call a winemaker.

Thanks for noticing my plumerias John! They got little attention during the wfo build so they are much happier now.
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #19  
Old 10-26-2010, 04:44 PM
Serf
 
Join Date: May 2010
Location: Albany, NY
Posts: 16
Default Re: Olives Home-made

I made a batch of sauerkraut a few weeks ago. I had to skim a little bit of funk off of the top during the fermentation. Homemade sauerkraut makes a kick-ass Reuben.
Attached Thumbnails
Olives Home-made-rueben5.jpg  
Reply With Quote
  #20  
Old 10-26-2010, 06:44 PM
Dino_Pizza's Avatar
Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
Posts: 1,015
Default Re: Olives Home-made

Yeeeahhh! That's what I'm talking about.

Looks great Jon. So you don't keep it closed tightly for the most of the fermenting? You opened it up occasionally to skim off foam or mold? That's what I'm going to do but wasn't sure. I'm still pouring over fermentation forums and I'm only on day 2.

I was in Santa Cruz 2 wks ago and a farmers market at Cabrillo College had freshly made Skraut and Skraut juice shots that got me going. Never thought about the Reuben but that's my new goal.

thanks! Dino
__________________
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame

View My Picasa Web Album UPDATED oct

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Costs Spreadsheet

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


My Oven Thread

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Curing home made sausage Ghille_Ohio Get Cooking 1 07-14-2010 06:37 AM
home made compound miter brick saw toddj Tools, Tips and Techniques 5 02-23-2010 04:47 PM
Home Made Butter heliman Artisan Ingredients 0 01-21-2010 05:59 AM
Home made Cappocola and Dried sausage Chef What You Cooked Last Night 6 12-18-2009 06:14 PM
Home made yogurt Xabia Jim Dolce and Desserts 0 04-26-2007 03:56 AM


All times are GMT -7. The time now is 02:42 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC