I started curing olives yesterday using your method . I can’t wait to see the results. I like the fact that I did not have to crack the olives considering that most of the beneficial oils will be released into the water. Thanks so much for sharing such detailed informative video. Warm greetings from Canada 🇨🇦
My olives are having brown stains after being for three days in the water. Are they rotting or becoming more brownish which is all fine during the proces?
مرحبا اخي من الجزائر. من أين أنا في إيطاليا ، فإن الزيتون الأرجواني ليس جاهزًا للقطف بعد ، ولكن في منتصف شهر أكتوبر عندما سنقوم بحصاد الزيتون ، سأقوم بتصوير مقطع فيديو للجميع لتعلم طريقة جديدة سهلة حول كيفية تحلية الزيتون الأرجواني بمحلول ملحي . في هذه الأثناء ، يمكنك عمل مجموعة تجريبية صغيرة من الزيتون الأرجواني من خلال متابعة الفيديو الخاص بي ، والإخضاع .... ورجاءً ، أخبرني بالنتيجة شكرا لمشاهدة الفيديو الخاص بي الشيف نيكو
Hello Monique. Yes. of course! Follows the same procedures as in the video, making sure that the black olives are firm and not overripe, to get a truly perfect result. Thank you Chef Nico
I dare to share with u my own way for the black olives, they r very tasty. I wash them and I cut each one with a knife 2 or 3 cuts. Then, I put over them a a good amount of big sea salt and I put them in a bag like a net. Like the ones for o onion. And Hung the bag somewhere with a bowl under, because their juice will come download from the salt. This juice is bitter. Every day u have to put a bit of salt again, for a month. After this month, they will look like the raisins. Put two pots with water on gas and bring them to boil. Take an amount of olives and put it în the first pot for 1-2 minutes, then, put them în the second-hand one for other 2 minutes. And so on with all the olives. After they get cold, put them in jars and cover them with olive oil. Only when u eat them, squeeze lemon juice over. Bon apetit!🙂
Hello Kamil Wojcicki The olives are typically cured in a final brine of water and salt for three months. The 10% ratio of vinegar adds flavor and acidity, and, prevents spoilage. The oil, is to prevent the unwanted bacteria growth in the olive brine.
original greek recepe sais core or slightly smash the fresh olives, put in water and change daily for 20 days, after 24 hours in strong egg floating salt brine, after 24 hours in 3/1 vibegar/water brine and after in olive oil and pemon juice.
Hello Afia. Sorry to respond a bit late. What to use instead of olive oil? You can use the same brine or make a new one by following the original recipe, BUT... use half or less of the salt. However, the olives need to be refrigerated. They will have a reduced shelf life, and will not stay fresh as long as olive oil-soaked olive oil will.
Hello Shankar Dey. Use glass jar with lids, add few tablespoons of oil, and a few tablespoon of vinegar, Store it in a cool place away from sun rays. Note** once, or twice a month check on them making sure that they wont build up mold. Your olives should be ready to eat in about three months. Chef Nico
Hello Gail. In this method I do not crack, or slid the olives. I do crack the olives, in another method, in which the olives can be ready for consumption within two weeks. Welcome to watch the video. ua-cam.com/video/-hbB0H8AMrI/v-deo.html
to avoid from brownish colour , it is better to use bottle necked bowls in first 15 days so that olives on the top do not exposed air during staying in the water .
HI, I know you made this 2 years ago but I am hoping you are still looking at comments. My Water and Salt Brine is not clear. Have I put too much salt in? Thanks
Hello Aussie. All is normal, the color of the brine supposed to change with in time. Don't worry, even if you put in a bit more salt is ok, Just rinse them well before consumption.
I change every day the water, always with a spoon of salt. But every day i have little amount of airbubbles on the top. Is this ok ? 😮😮 And the olives turn more and more into a brown colour. But only partial, not the whole fruit. Is that all ok ??
Hello. Sihem Tout dépend de l'endroit où vous vivez. Si vous vivez en Italie ou autour de la mer Méditerranée, la saison des olives s'étend généralement de la mi-octobre à la mi-novembre. Vous pouvez les acheter auprès des agriculteurs locaux, ou sur les marchés de producteurs locaux. Sinon, demandez à quelqu'un que vous connaissez où vous pouvez acheter des olives vertes ou noires fraîches et crues dans votre région.
@@gailboelema4654 Hello Gail Thank you for watching my video welcome to reach out if you may have any future questions. I LOVE Australia, I have been there 3 times.
Hello Mike It's all good, no worries! You doing just fine. Do this Method Wash the olives well and leave them to soak in a container filled with water for about 2 weeks, taking care to change it once a day. After two weeks, prepare the brine, boil 2 liters of water and add 200g of salt When the water has reached the boiling point, turn off the stove and let it cool down. Drain the olives and place them in sterilized glass jars add garlic, wild fennel and bay leaves. (TO AVOID MOLD), also add 200 ml of white vinegar, and 200 ml of olive oil, top them with the already prepared brine, apply lids and store jars in a cool, dry, dark place. Wait about 3 months before consuming them. To make easy for you watch the video Lots of luck Chef Nico.
@ChefNicosKitchen thank you chef, this is exactly why i have done, first step of the process is finished.I am now at the 16th day and wanted to start the second step (prepare the brine) but my olives are still quite green and strong like before 2 weeks, i tasted one to check and still tasting awful, i will keep doing this process changing water every 24hrs for another 7 days (it will be 21 days in total) and i hope it will look better in 7 days.
Γεια σου ΓιώργοΣ Σας ευχαριστούμε που αναφέρατε το επίπεδο οξύτητας των ελιών Καθώς η συνταγή αναφέρει ότι η οξύτητα πρέπει να είναι 100 ml ξύδι ανά λίτρο νερού, εκεί για το 10% της τιμής του υγρού είναι οξύτητα. Επίσης η συνταγή αναφέρει ξεκάθαρα ότι ο χρόνος ωρίμανσης των ελιών είναι τρεις μήνες, και όχι τρεις εβδομάδες.
The first process of 2 weeks is not enough with green olive, i am at the 16th days and my olive are still green and strong, tasting awful, i will keep going for 1 extra week.
Thank you for this, I added chilli and lemon to the brine as well. 👌👌👌
I started curing olives yesterday using your method . I can’t wait to see the results. I like the fact that I did not have to crack the olives considering that most of the beneficial oils will be released into the water. Thanks so much for sharing such detailed informative video. Warm greetings from Canada 🇨🇦
Do you have a recipe for cracked olives?
Awesome easy to follow video cheers
Thank you for sharing!❤
AWESOME......thank you!
Great video
I am attracted by this method. Thank you so much. God bless you
I will try this beautiful recipe
Nice recipe. Whole olives with the pits are the best!
Merci pour le partage
that was perfect
thanks ❤️🙏
Thank you
My olives are having brown stains after being for three days in the water. Are they rotting or becoming more brownish which is all fine during the proces?
I am from Algeria, I like your method and I want from you the purple olive method, thank you
مرحبا اخي من الجزائر.
من أين أنا في إيطاليا ، فإن الزيتون الأرجواني ليس جاهزًا للقطف بعد ، ولكن في منتصف شهر أكتوبر عندما سنقوم بحصاد الزيتون ، سأقوم بتصوير مقطع فيديو للجميع لتعلم طريقة جديدة سهلة حول كيفية تحلية الزيتون الأرجواني بمحلول ملحي .
في هذه الأثناء ، يمكنك عمل مجموعة تجريبية صغيرة من الزيتون الأرجواني من خلال متابعة الفيديو الخاص بي ، والإخضاع .... ورجاءً ، أخبرني بالنتيجة
شكرا لمشاهدة الفيديو الخاص بي
الشيف نيكو
Hi can I use this recipe for ripe black olives in the same way? Many thanks
Hello Monique.
Yes. of course! Follows the same procedures as in the video, making sure that the black olives are firm and not overripe, to get a truly perfect result.
Thank you
Chef Nico
I dare to share with u my own way for the black olives, they r very tasty. I wash them and I cut each one with a knife 2 or 3 cuts. Then, I put over them a a good amount of big sea salt and I put them in a bag like a net. Like the ones for o onion. And Hung the bag somewhere with a bowl under, because their juice will come download from the salt. This juice is bitter. Every day u have to put a bit of salt again, for a month. After this month, they will look like the raisins. Put two pots with water on gas and bring them to boil. Take an amount of olives and put it în the first pot for 1-2 minutes, then, put them în the second-hand one for other 2 minutes. And so on with all the olives. After they get cold, put them in jars and cover them with olive oil. Only when u eat them, squeeze lemon juice over. Bon apetit!🙂
Down* (not download)
Second* (not second-hand).😂
My phone has personality...🙄
hello i was looking for someone like you so to the point ,,,,,a question ,,,, can i use lemon instate of vinegar ? ,,,or any idea what instate
Does the vinegar prevent natural microbes / natural fermentation or is small amount ok for natural fermentation?
Hello Kamil Wojcicki
The olives are typically cured in a final brine
of water and salt for three months.
The 10% ratio of vinegar adds flavor and acidity,
and, prevents spoilage.
The oil, is to prevent the unwanted bacteria growth in the olive brine.
I tried your recipe and it's the best olive I had ever taste
Thank You!😀
Thanku it's easy method
Always wipe dry Kilmer jar lids. They will rust if let to air dry or dishwasher.
original greek recepe sais core or slightly smash the fresh olives, put in water and change daily for 20 days, after 24 hours in strong egg floating salt brine, after 24 hours in 3/1 vibegar/water brine and after in olive oil and pemon juice.
Hi, can you tell me please what is egg floating salt? Thanks a lot..
@@Luckyluck558 concentrated salt brine, as concentrated that if you put a unboiled egg in it will float...
Thanks for the explainig!
Can you tell me please, what's the concentration Water/Salt for each kg olives? Every person writes smth else..Thank you so much!
@@Luckyluck558 there is no exact measure.... see how I do the brine ... when an unboiled chicken egg floats
What to use instead of olive oil in the last step of this recipe?
Hello Afia.
Sorry to respond a bit late.
What to use instead of olive oil?
You can use the same brine or make a new one by following the original recipe, BUT... use half or less of the salt.
However, the olives need to be refrigerated. They will have a reduced shelf life, and will not stay fresh as long as olive oil-soaked olive oil will.
Just Brough 2kg of olives today and I found this video can’t wait till they done as I don’t like the shop olives they taste like chemicals and fake
I bought 9kg...a lil overboard...good luck
Very good. How can store for off season production.
Hello Shankar Dey.
Use glass jar with lids, add few tablespoons of oil, and a
few tablespoon of vinegar, Store it in a cool place away from sun rays.
Note** once, or twice a month check on them making
sure that they wont build up mold.
Your olives should be ready to eat in about three months.
Chef Nico
Is this method for just green olives?
Do you crack or slit your olives.
Hello Gail.
In this method I do not crack, or slid the olives.
I do crack the olives, in another method, in which the olives can be ready for consumption within two weeks.
Welcome to watch the video. ua-cam.com/video/-hbB0H8AMrI/v-deo.html
Kha se milte hae jetun fl
How much salt per kg do you put in water every day? I got 3kg green olives though I split them (cracked)
Hello Alisha.
I use a full tablespoon of salt per kg of olives every time that I change the water.
Ciao!
hi what will happen to the olives if i will pen the jar after one month can it harm the process ?
to avoid from brownish colour , it is better to use bottle necked bowls in first 15 days so that olives on the top do not exposed air during staying in the water .
Very nice video chef Nico One question please. Did you crack or split with the knife or you left them whole none cracked
HI, I know you made this 2 years ago but I am hoping you are still looking at comments. My Water and Salt Brine is not clear. Have I put too much salt in? Thanks
Hello Aussie. All is normal, the color of the brine supposed to change with in time. Don't worry, even if you put in a bit more salt is ok, Just rinse them well before consumption.
@@ChefNicosKitchen Thank you
I change every day the water, always with a spoon of salt. But every day i have little amount of airbubbles on the top. Is this ok ? 😮😮 And the olives turn more and more into a brown colour. But only partial, not the whole fruit. Is that all ok ??
Où est -ce qu'on oeut acheter des olives crues svp ?
Hello. Sihem
Tout dépend de l'endroit où vous vivez.
Si vous vivez en Italie ou autour de la mer Méditerranée, la saison des olives s'étend généralement de la mi-octobre à la mi-novembre.
Vous pouvez les acheter auprès des agriculteurs locaux,
ou sur les marchés de producteurs locaux. Sinon, demandez à quelqu'un que vous connaissez où vous pouvez acheter des olives vertes ou noires fraîches et crues dans votre région.
Why no smashing and removing olive pit .? Ty
Can we also drink that salt water?
Hello Friend.
Can't drink the water! (to salty)
How much olive oils and vinegar do you put in each jar.
I used about a 1/4 cup of oil and a 1/4 cup of vinegar for each gallon jars
@@ChefNicosKitchen thank you so much.
I live in Perth Western Australia so I am waiting for my olive trees to bear fruit so I can make them.
@@gailboelema4654 Hello Gail
Thank you for watching my video welcome to reach out if you may have any future questions.
I LOVE Australia, I have been there 3 times.
@@ChefNicosKitchen thank you for taking the time to reply to me.
Had olives tonight with beets uu
Why 2 weeks of salt water?
To remove the bitterness
After first 2 weeks, my olive are still not ready for the cure, they still taste awful, should i keep going a third week?
Hello Mike
It's all good, no worries!
You doing just fine.
Do this Method
Wash the olives well and leave them to
soak in a container filled with water for
about 2 weeks, taking care to change it once a day.
After two weeks, prepare the brine, boil 2 liters of water and add 200g of salt
When the water has reached the boiling point, turn off the stove and let it cool down.
Drain the olives and place them in sterilized glass jars
add garlic, wild fennel and bay leaves.
(TO AVOID MOLD), also add 200 ml of white vinegar,
and 200 ml of olive oil,
top them with the already prepared brine,
apply lids and store jars in a cool, dry, dark place.
Wait about 3 months before consuming them.
To make easy for you watch the video
Lots of luck
Chef Nico.
@ChefNicosKitchen thank you chef, this is exactly why i have done, first step of the process is finished.I am now at the 16th day and wanted to start the second step (prepare the brine) but my olives are still quite green and strong like before 2 weeks, i tasted one to check and still tasting awful, i will keep doing this process changing water every 24hrs for another 7 days (it will be 21 days in total) and i hope it will look better in 7 days.
why did you leave those two olives on the counter? what was wrong with them? probably nothing.....annoys the heck out of me.....where are they now?
The Dump probably by now been over a year bub.
Im li prevoda
Why not use potassium instead of salt, wouldn’t that be much healthier?
You left out two olives.
Marinees olives traduire en frNcais
?????🤔🤔🤔🤔
Désolé c'est pas français
קשה ללא תרגום.
lol you sterilised Ball Mason jars and rings and then put the olives into old jars.
Old CLEAN jars
Ενα λάθος που κάνατε είναι οτι δεν αναφέρετε την πικιλία της ελιάς . Σίγουρα φτιάξατε πράσινες ελιές μετά απο 3 εβδομάδες ; Αμφιβάλω
Γεια σου ΓιώργοΣ
Σας ευχαριστούμε που αναφέρατε το επίπεδο οξύτητας των ελιών
Καθώς η συνταγή αναφέρει ότι η οξύτητα πρέπει να είναι 100 ml ξύδι ανά λίτρο νερού, εκεί για το 10% της τιμής του υγρού είναι οξύτητα.
Επίσης η συνταγή αναφέρει ξεκάθαρα ότι ο χρόνος ωρίμανσης των ελιών είναι τρεις μήνες, και όχι τρεις εβδομάδες.
The first process of 2 weeks is not enough with green olive, i am at the 16th days and my olive are still green and strong, tasting awful, i will keep going for 1 extra week.