Resources
This page will have a list of community resources available for use at Permablitz events. If you have a resource you are willing to share or have a resource in mind that you would like to find/borrow off someone, feel free to post a comment here or email us at castlemainepermablitz@gmail.com
It will also include random bits of information and a handy list of local suppliers we can access for materials that we may need for our permablitzes. If you’ve got any info or resources you want to share here please drop us an email so we can post it up.
CURING OLIVES
It’s that time of year again when all the olives are plump-ening up an we’re all wondering, “What do i do with them all?” There’s lots of different methods of curing olives but Deanna has a tried and true recipe that she uses. I’ve tasted them and they really are delicous!!!! So here it is (it comes from Australian Preserving with Fowlers Vacola’ by Margaret Hill, Publishers: Decalon Australia Pty Ltd 1979):
Black Olives
Recommended method for 1kg only (i think they mean don’t use jars smaller than 1kg/1litre)
1. Wash olives thoroughly. With a sharp knife cut 3-4 slits in each olive, being careful not to bruise the flesh (I have only used small olives and cut only 2 slits. I have also had success with small olives without cutting. It’s worth trying some jars of bigger olives and leaving them for 12-16 weeks before using).
2. Place in glass, pottery or unscratched enamel containers with sufficient cold water to cover. Ensure all olives are completely submerged in water by covering with a plate, lid or similar.
3. Replace cold water every day for 3 days.
4. Make up a brine solution of 500g cooking salt to 5 litres water. Bring to the boil and cool. (This ratio is 100g salt to 1litre water – you will need about half the volume of the jar in brine, ie half a litre of brine in a litre jar of olives, so work out the total no of litre you need for the olives then make half the volume of brine).
5. Transfer olives to a colander, rinse under cold running water, drain well.
6. Fill screw top preserving jar with olives (I’ve also used fowlers rubber and clip jars, just keep the clips on until using). Pour over cold brine solution. Then carefully pour a film of olive oil over surface since they have not been heat treated a film sometimes forms on the surface (and if this happens when you open the jars to use, just remove any tainted oil or olives – maybe just the top few). Cover, label and store in a cool, dark place for 8 weeks before using.
** Another thing i’ve tried to keep the top olives submerged in brine for those 8 weeks is a washed sprig of rosemary in the top of each jar – it presses the olives into the brine.
** Another tip is that when you open a jar to use the olives, just remove the amount you need and keep the rest in the brine but keep in the fridge once opened. Rinse the ones you remove with water. They’re okay for weeks in a container in the fridge but will eventually go off. I’ve kept olives in brine in the pantry for 2 years now and they’re perfect. They come out of the brine a bit pink and blotchy but will return to black after a few minutes in the air, and a tiny drizzle of oil will make them shiny for serving. Try them on their own or make up a flavour enhancer to your liking. I prefer them just plain, but it might depend on the variety!
** Write the date in your calendar 8 weeks from bottling, so you can try them! Just take out a few, rinse and taste. If the centre is a little bitter then try again in a week. This will depend on whether you cut them (which bruises them a bit but okay) or the size of the olives.
