You're a very nice man. Thanks for the explanation. Now I can prepare black olives ... Hello from Israel. Είσαι πολύ καλός άνθρωπος. Ευχαριστώ για την εξήγηση. Τώρα μπορώ να προετοιμαστούν μαύρες ελιές ... Χαιρετίσματα από το Ισραήλ.
This is our time (April /May) in Australia to harvest the olives. Thank you so much for your advise, especially for the black ones!!! I used similar method as yours for the greens which I will update you at later stage if you like. I'm waiting for your videos how to make the Greek famous cheese.... Thank you for your contribution!!
One worm? alive in so much salt? No do not throw away, check them carefully and remove any infected or rotten olives. The problem was there before you had them. Skype me ALL my names in small letters.
Hello chef andros! I prepared the black olvies and it is the best recepice! Thank u so much! I changed the water 2 times because it was salty. Is it ok? How long can it stay good in the fridge?
Good morning chef andros! I finished my black olives. Thank u so much for your great recipice. Now it is in the jar with the water. Do i have to put also olive oil or the water is enough? How long time can i keep them? Fridge or dark place?
This is the second year I use your recipe. Have gotten amazing approval for how good these olives are. But some questions. Do you wash the salt away before you put in the water. I'm storing the olives with just a bit of oil and no brine, will that be ok. Also did your green olives recipe this year and people love them. Thank you very much.
When the olives are ready (try them ) you can remove all brine, sun dry again for 1 day, and place back to the jar. These are dry olives. by removing some of the brine and replacing with water is to stop of getting too salty. In every case use small batches so experience will guide you to the right recipe for your own olives. Our olives in Cyprus have a bigger quantity of oil in them and make them more durable.
Thank you very much will try to sun dry some and see how they turn out. I live in Israel which is not too far from you but this year the rains are very late and the olives have very little moisture in them.
hello helga. iam from zur hadassa and i make olives every year. usually when the rain begins i stop to make olives because they become moisture and i see more worms. so i go around rosh hashana and observe them on the tree and i take them when i just time is best
Hello i like your recepie its very easy, i want to ask question that you are mixing water to the olives, don't they get spoiled? Can i add synthatic white venigar instead of water? Kindly suggest
Hello chef Andros. I was wondering if you can answer a question for me. I am over half way through the process of doing the black olives in the jars. I have noticed some olives have turned pink in colour and some green. When they were picked and jared they were all black . they are kept in a dark cool place. I was wondering are these olives that changed colour were not fully ripe.
Thank you for your reply. I did try some they are okay. I just want to be sure because most will be given away to friends. And if I could l would give you a jar also my good man. Thanks again
Right now I am sun drying tomatoes, last week I made apricot jam, and all year round I do preserve or pickle season's vegetables. I still have green olives in their brine frozen since Oct 2015 which I use few at a time. You must be Aussie?
Thank you for the video. I just had a few questions. So after 40 days i put the black olives in a separate glass container and then drain the water? And then add water to the same level each day? And then roll it each day? I'm just a little confused at these last few steps
Hello chef andros. I put 2 kilos of olives and 500g of salt. After 40 days i cleaned olives with water and add water in jar. The olives are good but too salty!! Is it possible to put 250g instead 500g?thank u chef andros!
You did not watch all the video, in the end I said that I used 250gr of salt only. Soak them in fresh water for 1 day, drain and they willbe ok. Keep in the fridge.
Hi chef, i finished my 40 days in salt.. now putting them in water.. i tried them and they are very salty -as expected- but all bitterness is out.. my two question chef: 1. do i change the water every day for the coming 3-4 days to rehydrate and wash out the salt.. or keep the same water? 2. after saltiness is acceptable.. do i preserve them in that water? does it matter because water level is mid way up in the jar only.
This is a native variety "oilolives" and produces a lot of olive oil. They are very tasty and firm when you eat them (not Crunchy). My method is suitable for all varieties but chose only very ripe olives, even a little dehydrated. Thanks for watching. Aussie?
Hello there. My questions are do you store the olives with the brine or do you poor the brine out and store them dry?. Do they have to go into the fridge or can they be kept in a cool dark place? Do you poor some olive oil in the jars on top of the olives when you store them? And how long will they keep in the jars?
The olives can be preserved easily. If you rolll the jar with the olives and salt for 40 days, some moisture brine forms 30-40% ino the jar. That is very salty. You replace half of the brine with water, or dry them and keep in a cool place. In the markets here they sell dry olives but have to be sealed in a jar so they don't dehydrate. Are you Aussie?
That's what I did do today . l collected 34 kilos. The one tree did deliver this year. And I collected 18 kilos of green olives earlier from the same tree. Which I have jarred. Using your process for preserving green olives. Most greatful for your information.
ευχαριστω για απαντηση! 1 χρονος αρκετος καιρος) , Ομως δεν καταλαβα , οταν θα αλλαξω το νερο μετα απο 40 ημερες , να βαλω μεχρι τη μεση(ιδια ποσοτητα με αλμη που θα βγαλω) το νερο και ετσι διατηρω? οι ελιες πανο απο την αλμη δεν χαλνανε? χρεαζεται γυαλινο βαζο η πλαστικο?Λαδι και Ξυδι δεν χρεαζουνται?
actully i m buy olive jar form market i use it only one then i keept it in fridge but some day i saw a fungs on some olive i take out the spoil olive and through .but reaming olive also swloly spoil what can i do.i use it or through it.
I just took my olives out of the salt. I put olives and salt in a crock and stirred them every day for 40 days. Lots of the olives were broken and the pit comes off easily. Then I rinsed them in water and now they are drying before I add some olive olie and seasonings and store in the fridge. Why did some of the olives fall apart. Also, some are over dry? I am going to buy another crate of olives and try again. Any suggestions would be greatly appreciated
+Alice Fava , olives ripe and become black in January on the North Hemisphere. It is important that all olives have the same colour, or say the same ripeness. Healthy olives should have no problem. Spotted olives should not be used.
You're a very nice man. Thanks for the explanation. Now I can prepare black olives ...
Hello from Israel.
Είσαι πολύ καλός άνθρωπος. Ευχαριστώ για την εξήγηση. Τώρα μπορώ να προετοιμαστούν μαύρες ελιές ...
Χαιρετίσματα από το Ισραήλ.
Welcome, thanks.
This is our time (April /May) in Australia to harvest the olives. Thank you so much for your advise, especially for the black ones!!! I used similar method as yours for the greens which I will update you at later stage if you like. I'm waiting for your videos how to make the Greek famous cheese.... Thank you for your contribution!!
Please see my vids on the Green ones too.
The Jam and the pickled jars bring back memories of my mother making them . And yes chef l am from Australia
Thank you sir, they look delicious. Does the bitterness go away?
Thank you for sharing. It looks much more easier than I expected.
Ευχαριστούμε για την συνταγή. Την έφτιαξα πριν κάποιες μέρες. Το μπουκάλι έχει αέρα μέσα. Να το ανοίξω?
Ναι, δοκίμασε τις ελιές σου και όταν γλυκάνουν καλή όρεξη.
Τις έχω φτιαξει 6 μέρες. Γι αυτό ρώτησα αν πρέπει να το ανοίξω?
I can actually live with just olives are my favorite snack. I marinated them also at home Moroccan style😋 anyone tried Moroccan food before?😍
Hello. I cook moroccan jewish food regulary. What do u cook?
i wish my country grew olives..i really like them
Thank you for sharing.
i will try the recipe thanks chef
thanks we wanted to know how to do it and now we know!!!
Thank u chef andros. I soak them and i found a worm!! Does it happen? Do i have to keep them? Thank u chef andros
One worm? alive in so much salt? No do not throw away, check them carefully and remove any infected or rotten olives. The problem was there before you had them. Skype me ALL my names in small letters.
Thank you so much for showing this.
Hello chef andros! I prepared the black olvies and it is the best recepice! Thank u so much! I changed the water 2 times because it was salty. Is it ok? How long can it stay good in the fridge?
Until you eat them, raw, fried, grilled, on pizza. TY m8.
if i changed and put new water is it possible to keep them month in the fridge?
Keep them in a jar with lid, they last 1 year
Ah this is what you do to fresh olives!
Good morning chef andros! I finished my black olives. Thank u so much for your great recipice. Now it is in the jar with the water. Do i have to put also olive oil or the water is enough? How long time can i keep them? Fridge or dark place?
No olive oil, keep them in a cool place preferably a fridge.
Thank u chef!
This is the second year I use your recipe. Have gotten amazing approval for how good these olives are. But some questions.
Do you wash the salt away before you put in the water.
I'm storing the olives with just a bit of oil and no brine, will that be ok.
Also did your green olives recipe this year and people love them.
Thank you very much.
When the olives are ready (try them ) you can remove all brine, sun dry again for 1 day, and place back to the jar. These are dry olives. by removing some of the brine and replacing with water is to stop of getting too salty. In every case use small batches so experience will guide you to the right recipe for your own olives. Our olives in Cyprus have a bigger quantity of oil in them and make them more durable.
Thank you very much will try to sun dry some and see how they turn out.
I live in Israel which is not too far from you but this year the rains are very late and the olives have very little moisture in them.
hello helga. iam from zur hadassa and i make olives every year. usually when the rain begins i stop to make olives because they become moisture and i see more worms. so i go around rosh hashana and observe them on the tree and i take them when i just time is best
You do not soak them in water for several days first, or smash them open? As shown in other videos.
Thanks for the post.
These are black olives and treated as you saw. See my other videos with Green olives and you will have a better understanding.
ok, so, after the 2 days in brine how do you store them? Do you take out all the brine and keep them in fridge? Thank you! Efcaristo!
Keep them in the brine, you can refrigerate for longer life.
Hello i like your recepie its very easy, i want to ask question that you are mixing water to the olives, don't they get spoiled? Can i add synthatic white venigar instead of water? Kindly suggest
You take out some brine, and add some fresh water so the salt does not dry the olives. If you add vinegar it will change the taste.
Do you need to crack or slice the olives?
Thank you for shearing.
Radu
No slicing, no cracking.
3rcamera .
Hello chef Andros. I was wondering if you can answer a question for me. I am over half way through the process of doing the black olives in the jars. I have noticed some olives have turned pink in colour and some green. When they were picked and jared they were all black . they are kept in a dark cool place. I was wondering are these olives that changed colour were not fully ripe.
Probably not very ripe, still good though if they remain stiff.
The Greek Kalamata variety tends to be pinkish. You could as well sun dry them again with their salt on.
Thank you for your reply. I did try some they are okay. I just want to be sure because most will be given away to friends. And if I could l would give you a jar also my good man. Thanks again
Right now I am sun drying tomatoes, last week I made apricot jam, and all year round I do preserve or pickle season's vegetables. I still have green olives in their brine frozen since Oct 2015 which I use few at a time. You must be Aussie?
Thank you for the video. I just had a few questions.
So after 40 days i put the black olives in a separate glass container and then drain the water? And then add water to the same level each day? And then roll it each day?
I'm just a little confused at these last few steps
No just replace some of the brine once. You can also keep the olives drained well capped.
Oh ok. But if i leave them drained they are a lot smaller, right?
Which way do you prefer?
Thanks again!
Have them well capped. If they look like raisins, then you have the best taste. You can leave inside little water.
Hello chef andros. I put 2 kilos of olives and 500g of salt. After 40 days i cleaned olives with water and add water in jar. The olives are good but too salty!! Is it possible to put 250g instead 500g?thank u chef andros!
You did not watch all the video, in the end I said that I used 250gr of salt only. Soak them in fresh water for 1 day, drain and they willbe ok. Keep in the fridge.
Hi chef, i finished my 40 days in salt.. now putting them in water.. i tried them and they are very salty -as expected- but all bitterness is out.. my two question chef:
1. do i change the water every day for the coming 3-4 days to rehydrate and wash out the salt.. or keep the same water?
2. after saltiness is acceptable.. do i preserve them in that water? does it matter because water level is mid way up in the jar only.
+Fadi Taqi-Eddin , You don't change the water, you can even keep them dry in the jar. you need the saltiness to preserve.
Thx chef...
What the name of the olives would be according to that way of preparing them? Thanks!
This is a native variety "oilolives" and produces a lot of olive oil. They are very tasty and firm when you eat them (not Crunchy). My method is suitable for all varieties but chose only very ripe olives, even a little dehydrated. Thanks for watching. Aussie?
what type of olives do you use. Can I use Manzonillo ?
These are Cyprus LADOELIES. Yes you can do the same method for many olive varieties.
Thanks
Hello there. My questions are do you store the olives with the brine or do you poor the brine out and store them dry?. Do they have to go into the fridge or can they be kept in a cool dark place? Do you poor some olive oil in the jars on top of the olives when you store them? And how long will they keep in the jars?
The olives can be preserved easily. If you rolll the jar with the olives and salt for 40 days, some moisture brine forms 30-40% ino the jar. That is very salty. You replace half of the brine with water, or dry them and keep in a cool place. In the markets here they sell dry olives but have to be sealed in a jar so they don't dehydrate. Are you Aussie?
Thanks for the reply. Yes sir lam a aussie/Italiano.
Aussies collect their olives this time of the year. G'day m8.
That's what I did do today . l collected 34 kilos. The one tree did deliver this year. And I collected 18 kilos of green olives earlier from the same tree. Which I have jarred. Using your process for preserving green olives. Most greatful for your information.
ridedivesurf ridedivesurf ⋯⋯
Μετά τις σαράντα μέρες στό αλάτι, πόσες ημέρες πρέπει να μείνουν στό καθαρό νερό; Καί γιά συντήρηση σε ένα μπολ με λαδι;
Μετά τες 40 μέρες αλλάζουμε την αλμη με λίγο καθαρό νερο και τες τοποθετούμε στο ψυγείο ή δροσερο μέρος και τες τρώμε για ένα χρόνο.
καλημερα σας! πως διατηρουμε τις ελιες για αρκετο καιρο ? ετσι στο βαζο με νερο στο ψυγειο?
Κάθε χρόνο έχουμε νέες ελιές. Κάνετε μόνο όσες χρειάζεστε. Μέ τον τρόπο αυτό αντέχουν 1 χρόνο. Ναι ψυγείο σιγουρα.
ευχαριστω για απαντηση! 1 χρονος αρκετος καιρος) , Ομως δεν καταλαβα , οταν θα αλλαξω το νερο μετα απο 40 ημερες , να βαλω μεχρι τη μεση(ιδια ποσοτητα με αλμη που θα βγαλω) το νερο και ετσι διατηρω? οι ελιες πανο απο την αλμη δεν χαλνανε? χρεαζεται γυαλινο βαζο η πλαστικο?Λαδι και Ξυδι δεν χρεαζουνται?
όταν αφαιρέσεις την άλμη θα προσθέσεις νερό βρύσης μέχρι το ίδιο υψος.
Bravo!
hi olives get spoil im take out same spoil olive but afftr same dayes agin it happn in jar of olive what can i do .can i change the watr .plz reply
Only time spoils the olives. You can preserve olives up to one year. For longer preservation place in refrigerator.
actully i m buy olive jar form market i use it only one then i keept it in fridge but some day i saw a fungs on some olive i take out the spoil olive and through .but reaming olive also swloly spoil what can i do.i use it or through it.
☑️☑️
I just took my olives out of the salt. I put olives and salt in a crock and stirred them every day for 40 days. Lots of the olives were broken and the pit comes off easily. Then I rinsed them in water and now they are drying before I add some olive olie and seasonings and store in the fridge.
Why did some of the olives fall apart. Also, some are over dry?
I am going to buy another crate of olives and try again. Any suggestions would be greatly appreciated
+Alice Fava , olives ripe and become black in January on the North Hemisphere. It is important that all olives have the same colour, or say the same ripeness. Healthy olives should have no problem. Spotted olives should not be used.
Yummy 😋
afkaristhopoli kiriye
poly kala