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Olives


The Forresters

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Can anyone tell me how to treat black olives so that they are suitable for eating and cooking (not pressing). I've got a recipe that uses 30% sodium hydroxide, but I can't find anywhere to buy it. Other books talk about soaking in brine, but give no details of quantities of salt. Our olive shrub (it's not a tree) in the Deux Sevres is quite young and our crop this year is only about 700g, but I can't bear to waste them. A really clear, tried and tested recipe would be wonderful. Also any advice on pruning and general treatment of the shrub.

Thanks

Judith

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Sodium hydroxide ?? Are you sure???  That's caustic soda by its proper name and I can't imagine that being any good for olives or you!  If you really want it, it can be bought in your local supermarket or Brico along with the cleaning stuff - it will bring you oven up a treat but wear gloves/goggles/mask
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We lived in Spain for a while completely surrounded by olive groves - I hate the things and the only time I have come close to liking them was when they had been soaked in brine by a neighbour - tried it myself with mediocre results. You have to cut the ends off and prick them before soaking them - that's about all I can remember - the sangria was especially good that day...
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