Comments on: Do-it-yourself olives, part 2 http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/ Kosher vegetarian recipes from my kitchen in Tel Aviv Thu, 23 May 2013 14:03:12 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Liz http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-142498 Liz Mon, 21 May 2012 10:08:01 +0000 http://food.lizsteinberg.com/?p=435#comment-142498 If you want the olives to maintain their nice black color, maybe you’d be better off trying a salt cure instead of brine. My olives also turn brown after being pickled in brine. I’m not sure how black kalamata olives maintain their color.

]]> By: Robert Paterson http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-141640 Robert Paterson Thu, 10 May 2012 10:39:33 +0000 http://food.lizsteinberg.com/?p=435#comment-141640 I grow olives for oil and always choose the best black fruit to pickle. However, every time the olives lose their colour and become an unappetising brown colour. I have used brine, and this year a caustic soda recipe, and once again, brown olives. It is not the variety because I have tried three different varieties of olive. Any suggestions?

]]> By: Cafe Liz » It’s that season: Pickling olives for another year » the kosher vegetarian Israeli food blog http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-78480 Cafe Liz » It’s that season: Pickling olives for another year » the kosher vegetarian Israeli food blog Sun, 07 Nov 2010 20:26:51 +0000 http://food.lizsteinberg.com/?p=435#comment-78480 [...] processes in my two olive-pickling posts two years ago, Do-it-yourself olives (basic technique) and Do-it-yourself olives, part 2 (more creative methods), but we’ll summarize [...]

]]> By: Liz http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-65936 Liz Wed, 30 Jun 2010 18:11:20 +0000 http://food.lizsteinberg.com/?p=435#comment-65936 Hi Jamie, I’ve never refrigerated my olives during the curing process, and in fact, I leave them unrefrigerated even after they’re ready to eat, so long as they’re still in the brine.

If there’s a curing process that’s somehow dependent on refrigeration, I’m not familiar with it.

]]> By: Jamie http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-65770 Jamie Tue, 29 Jun 2010 21:36:58 +0000 http://food.lizsteinberg.com/?p=435#comment-65770 Liz, I really enjoyed your posts about curing your own olives. I have not tried yet, but I’m very anxious to give it a whirl. I had a question though… Do you refrigerate the olives while curing? I’ve heard that it is may or may not be necessary depending on how you are curing,brining, etc.
I’d sure appreciate your view on this.
- jamie

]]> By: Cafe Liz » Do-it-yourself capers -- Kosher vegetarian recipes from my kitchen in Tel Aviv http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-6762 Cafe Liz » Do-it-yourself capers -- Kosher vegetarian recipes from my kitchen in Tel Aviv Sun, 21 Jun 2009 00:11:27 +0000 http://food.lizsteinberg.com/?p=435#comment-6762 [...] of my pickling guides: Do-it-yourself olives #1 (basic pickling technique), and do-it-yourself olives #2 [...]

]]> By: Cafe Liz » Do-it-yourself olives -- Kosher vegetarian recipes from my kitchen in Tel Aviv http://food.lizsteinberg.com/2009/01/01/do-it-yourself-olives-part-2/comment-page-1/#comment-263 Cafe Liz » Do-it-yourself olives -- Kosher vegetarian recipes from my kitchen in Tel Aviv Wed, 11 Mar 2009 13:53:50 +0000 http://food.lizsteinberg.com/?p=435#comment-263 [...] More pickled olives — salt-cured, miso-cured and Mediterranean [...]

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