Why are olives soaked in lye?

Lye, as scary as it may seem, speeds up the process of removing the bitterness from the olives, because it is incredibly alkalizing, which without it, would take a weeks.

Do olives have to be soaked in lye?

Most Spanish table olives are cured at least in part with lye, but their process is far different than that used in to make the hideous Lindsay olive.

Are organic olives cured with lye?

The use of lye curing is prohibited for organic olives.

Why do you need to soak olives?

Brine-curing: Brine-curing involves soaking olives in salt water for three to six months. Under the brine, olives ferment, breaking down the oleuropein and converting some of the sugar in the olives into lactic acid, which preserves and flavors the olives.

Are olives put in poison?

Many olives have an enzyme called catechol oxidase that causes them to change from a green to a red-brown to a black, but some just stay green or black. But at all of these stages, they are too bitter though not toxic to eat, because of a chemical called oleuropein, which also has anti-microbial properties.

Why Can’t You Buy *Fresh* Olives?

What happens if you eat lye?

It can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed. Children who have accidentally swallowed lye water have needed urgent medical attention in hospital. By law, lye water must meet strict safety requirements if it is sold for household use.

How do you cure olives without lye?

Combine 1 part salt to 10 parts water and pour over the olives in a bowl or pot. Weigh them down with a plate and let sit for 1 week. Drain the olives and repeat the brining process for another week. Do this two more times so they brine for about a month or so.

Can you eat olives straight from the tree?

Are olives edible off the branch? While olives are edible straight from the tree, they are intensely bitter. Olives contain oleuropein and phenolic compounds, which must be removed or, at least, reduced to make the olive palatable.

How do Italians preserve black olives?

Cut two slits in each olive and then place these into a tub filled with water to cover. Keep the olives submerged and change the water every day, for 6 days. On the next day, instead of re-filling with water, pour over some plain white vinegar (the cheap no-name brands will do) and leave overnight.

What is the difference between black and green olives?

And in many cases, you either love or hate this small-sized fruit, or you may prefer a particular variety. It may surprise you to learn that the only difference between green olives and black olives is ripeness; unripe olives are green, whereas fully ripe olives are black.

Are kalamata olives cured in lye?

When olives are brought in fresh they are treated with a solution of lye and fresh water in order to de-bitter the olives more rapidly. The olives are then washed completely before they begin the curing process in a natural brine.

How do Greeks cure olives?

Make a solution of 4 tablespoons salt dissolved in 1-quart water, and pour enough over the olives to cover. Weight the olives with a piece of wood or a plastic bag filled with water so that they are completely submerged. Store in a cool place, changing the solution once a week for three weeks.

Is lye used for pickling?

The most common curing processes use brine, dry salt, water, or lye treatments.

Where does lye come from?

You see, lye (sodium hydroxide) is formed when wood ash (which is mostly potassium carbonate) is mixed with water. The mixed solution is extremely alkaline and if it comes in contact with your skin, it begins to absorb the oils and turns your skin into soap.

What is the difference between Kalamata and black olives?

Are Kalamata olives and black olives the same? No, Kalamata olives and black olives are different variety olives with differences in taste, texture, and size. For instance, Kalamata olives are almond-shaped with dark purple or dark brown color. However black olives are rounded with black color when fully riped.

What are the black wrinkled olives called?

Nyon. These petite, jet-black olives from the south of France are heart-stopping. First dry cured, then aged in brine, the plump, wrinkly olives are meaty, just-a-bit bitter, and packed with aromatic flavor. They're especially delicious dressed with Provençal olive oil and fragrant herbs like rosemary and thyme.

How do you store olives without a brine?

Store olives without a brine by placing them in air tight bags for freezing or refrigerated in containers covered in oil. They can be frozen up to six months or refrigerated in oil for up to two months.

Do green olives and black olives grow on the same tree?

If you olove these fun facts, get this: Both green and black olives grow on the same tree. The depth of color reflects the maturity of the fruit at the time of harvest, with green and yellow occurring at the beginning of the ripening cycle and purple and black happening at the end.

Can dogs eat olives?

Dogs can eat olives in moderation. They contain many vitamins and minerals important for human health, though dogs fed a complete and balanced diet don't need these additional nutrients. However, plain, unsalted olives can be a healthy snack for your pup.

What are the health benefits of eating olives?

Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer. The healthy fats in olives are extracted to produce olive oil, one of the key components of the incredibly healthy Mediterranean diet.

What are kalamata olives brined in?

It's just salt and vinegar in water, so there is nothing that will deteriorate. You will notice that it may not freeze solid, this is due to the salt content but it's not a problem. **You could also put your olives into larger containers and cover them with the brine and oil, and store them that way.

Are olives pickled or fermented?

Olives are preserved in brine, fermented or not, and darkened by oxidation in an alkaline medium. They are stored in hermetically sealed containers and subjected to heat sterilization. Olives prepared in a different way than those above following traditional recipes.

How long do you soak olives in water?

Crush them enough to just break the skin but not to completely flatten the olives. Now, give them an initial soak in plain water for a 2-3 days, changing the water daily. Keep the olives completely submerged in the water (use a plate or weight to hold them under).