House Olive Curing and Equipment – Lye Treatment Way 10 days.


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green apple fruit beside orange carrot

The preferred approach of olive curing amongst our team of workers and consumers has been the lye cure method. The results are speedy and the flavour of the lye cured olives in most cases clean and buttery.
The herbal bitterness within the olives is eliminated because the lye breaks the chemical bonds between the oleuropein phenol compound and sugars within the olives. We propose you give this speedy and common approach a try with a minimum portion of your olives. You’re going to have olives to consume in as low as 10 days, well ahead of any fit for human consumption olives can be had from the other strategies.

Preparation Time: About 10 days.

Capacity: About 20 lbs or 5 gallons of olives per batch

Components

  • Green, Straw-Colored, or Somewhat Pink Olives
  • Food-Grade Lye – 1 tbsp per quart of curing solution
  • Kosher or Pickling Salt – 1-2 ounces by weight per quart of brine solution
  • Chilly Water

Apparatus

  • Protecting Apparatus – Protection Gloves, Protection Glasses or Face Masks, Closed-toed footwear, Lengthy sleeves and pants
  • Food-Grade Plastic or Glass Boxes – a minimum of two
  • Lye-Resistant Utensils
  • Nylon Mesh Bag to Contain Olives throughout Curing
  • Heavy Kitchen Plate or Different Food-Grade Weight to Keep Olives Submerged

Specs

Olive Curing with Lye – Fast Version of the Instructions

  1. Understand the protection requirements and practices of dealing with lye within the UC Davis Publication 8267 – see page 10.
  2. Sort the olives by hand, taking away bruised, black or infested fruit.
  3. Cover the olives with a lye solution (generally 1 tablespoon lye in step with quart of water) and soak for about 10-12 hours, stirring every so often and keeping off air exposure.
  4. Drain the lye and rinse two times. Cover with cold water and continue by changing the rinse water each and every couple days for roughly a week.
  5. Brine the olives with both a temporary or long-term storage brine. Salt usage varies from 1 to two ounces via weight per quart of brine.
  6. The brined olives are ready to consume in as low as 2 days of brining!

Materials/Components

This Home Olive Curing equipment comprises:

Olive Oil Dispenser Bottle Set of 2 With Wood Tray 17 Oz Glass Oil and Vinegar Dispenser – Stainless Steal Pourers…

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Olive Oil and Vinegar Dispenser Set: Richro’s designed set comes with a modern wood tray which is great to keep your glass oil bottle. These engraved bottles are nice and convenient to use for all your oils dressings and vinegar bottle. this set is truly a charming addition for any table setting and is made with high quality material.
Keep Fresh: The oil cruet bottles dark green colored glass helps keep the oil fresh. It also protects against harmful sunlight and preserves light. The glass oil dispenser air-tight sealed cover helps keep your liquids fresh and keeps away dust. The white cork’s and covers can be used for storing and preserving. The size of the bottles is 17 fluid oz.

Price: $23.99

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