Olives are a popular fruit that has been used for centuries in Mediterranean cuisine, and they are often by hand during the fall season. Once the have been harvested, it is important to treat them properly to ensure that they are preserved and ready to be used in recipes. In this article, we will discuss how to treat newly harvested olives.

The first step in treating newly harvested olives is to remove any debris or dirt from the fruits. This can be done by washing them with clean, cold water, or by using a soft-bristled brush. It is important to handle the olives gently and not to bruise or damage them.

After the olives have been cleaned, they should be sorted to remove any damaged or spoiled fruits. Olives that have been bruised or have started to rot can release harmful bacteria into the preservation process which can taint the final product. The olives should be inspected carefully and any fruits with signs of damage or rot should be discarded.

The next step is to prepare the olives for preservation. There are several methods for preserving olives, but the most common method is to soak them in a brine solution. Before adding olives to the brine, it is essential to slit each olive a few times to ensure that the brine can penetrate inside the fruit. This process not only helps to soften the olives, it also removes the bitterness and expels some of the excess oil.

To make the brine, mix 1.2kg of rock salt and 10 liters of water in a large container, making sure that the salt dissolves completely. This ratio is recommended for olives, but it can vary depending on the final outcome you want – for example, if you want saltier olives, you should increase the quantity of salt. When mixing the brine solution, you can also add other flavors such as garlic, herbs, or chili flakes to impart additional flavors in the olives.

After the brine has been made, place the prepared olives into the solution and cover the container. The olives need to be submerged in the brine, so you may need to place a lightweight item such as a plate on top of them to ensure they stay below the surface. The olives should be stored in a cool dark place, and the brine should be checked and stirred every few days.

Depending on the desired firmness, the olives should be left in the brine for approximately six to eight weeks. During this period, the brine solution will slowly penetrate the olives, drawing out the bitterness and infusing them with flavorful seasoning.

After the curing process is complete, the olives should be removed from the brine and rinsed thoroughly with cold water. Some recipes call for adding olive oil, vinegar, or additional spices at this stage for added flavor. The olives should be stored in a clean, airtight container in the fridge. To maintain the freshness of the olives, it is recommended that you add a small amount of brine to the container from time to time.

In conclusion, treating newly harvested olives is a delicate but rewarding process. By following the steps outlined above, you’ll be left with a flavorful and delicious ingredient that can be used in many different recipes. With enough time and experimentation, you’ll be able to find the perfect balance of salt, acidity, and seasoning to make the olives uniquely your own.

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