They really don’t need poking, merely time. My best batch happened when I forgot all about them for 3 months.

You are very welcome and thank you for asking questions!

Thank you for your reply. I’m checking on my olives today:) Adding more salt …

Yes, I have 2 potted olive trees, each a different variety, but I don’t actually know what varieties they are.

I’m loving your guidance, thank you.

I’m currently preparing to launch a Greek food manufacturing company, Gayle’s Greek Gourmet. In discussion with the Vancouver Island Health Authority official about this process, he made some recommendations for altering this process. First, monitoring for PH levels and keeping the olives refrigerated during the plain water portion of the process. Also adding ascorbic acid or other similar items, like vinegar for lowering the PH as required.

I may try the lye process next year when I do these again…possibly split the batch and process each by a different method to test the flavor and texture differences. I’m finding that even slicing the olives under water doesn’t eliminate oxidation of the cut area.

Hi Barbara thanks for the question.

I just keep adding salt until the liquid is entirely absorbed.I just keep adding salt and stirring it in, while the liquid goes to the bottom leaving the flavored salt behind.

It’s highly prized by the friends that I’ve given it to and I will be selling it this year as part of my new food production company, Gayles Greek Gourmet.

Do your have your own olive tree?

I tried a similar method last year for salt curing SIX olives, not joking. They turned out really tasty. I’m wondering when you say that you save the salt to reuse, are you talking about the “juice” too? Or strain off the juice and just save the salt left behind? obviously with six olives there wasn’t much juice that came out but i tossed the salt and now wishing i hadn’t.

Btw, just packed 6 ounces of olives using your recipe. it’s definitely more than 6 olives. ?

Thank you,
Barbara

I tried a similar method last year for salt curing SIX olives, not joking. They turned out really tasty. I’m wondering when you say that you save the salt to reuse, are you talking about the “juice” too? Or strain off the juice and just save the salt left behind? obviously with six olives there wasn’t much juice that came out but i tossed the salt and now wishing i hadn’t.

Btw, just packed 6 ounces of olives using your recipe. it’s definitely more than 6 olives. ?

Thank you,
Barbara

Every now and then, but only because I enjoy looking at them and giggling over my booty. It probably helps and certainly can’t hurt as long as the room is clean.