In this video, I show what happens when you cure or preserve homegrown olives in brine for fours years! I give a taste test on our fermented olives and also describe the process.
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 🙂
G'day Everyone! Here is the tapenade recipe (very basic and hopefully self-explanatory) https://selfsufficientme.com/recipes/tapenade-made-from-over-cured-preserved-olives
Your so refreshing, love your videos. Dont cut the olives you'll get a better result.
Hi Mark, Here in Mississippi, USA, we don't get flowering Lilac bushes. I'm told that if I were to ice up the feet of the bushes every day for about three weeks the plants would be responsive to their winter imposter and flower subsequently.
I wonder if the winter imposter technique would enliven your olives! Julia
That was a really fun watch. Thanks!
Mark, we love you, specially my litle daughter, but you shouldn’t process the green olives in the same way you process the black ones
In Spain we put them in vinagre, garlic, small onions and pickles. Add some chillies if u want a bit of spicy flavor/taste.
I wonder if it would be possible to build a reverse greenhouse
i had issue on flowering olives aswell… only finding out after
I should not prune them every year. try to let grow and you should be able to see them flowering again as they dont use the energy on reforming branches and healing from the cuts
Olives bear fruit on 2 year old growth. Prune back heavily and wait 2 years.
I love your videos and your phrases I watch em everyday to get more ideas as I’ve stared a garden at the back of my small unit ! ☺️☺️
This is really interesting. I don't know why four years and not one the same as grocery store olives. Great stuff man
Thanks for this. I have a couple of large jars of brined olives sitting in my pantry and wondered whether they would still be ok. I would say they have been there for two years. I never cut mine so hopefully they are not as soggy and still edible. Fingers crossed.
@2:27 snow machine during the 'coldest' night of the year ? :-I lol
My naunna stores olives for years in a bucket we never have had problems.
Her best ones were 5 years old anchovie stuffed olive oil preserved. They were Un-freaking-believable
A nice way to do olives is pitted and stuffed with cheese then wrapped in prosciutto. I also like to grind them to paste and put that onto sandwiches
Adoooore the same of the channel, lmao, God bless and long live from Europe! 🙂
The cultivar of olives makes a huge difference. Feral olive trees that grow from bird droppings produce small inferior tasting olives, but good cultivars grafted onto the root stock will produce nice tasting olives.
4 years? Sounds like my pantry.
I want to see you make Olive Oil.
after 4 years experimenting:not a succes,I would say….?? there is many documentation about fermenting olives already…nevertheless it is nice to experience it yourself.
lmao when he transferred the olive into the other bowl they plopped like wet tissue ahahaha.
after the savage pruning bet you get produce. good luck from greece
People slice the olives in order to ferment quicker. Should not do if you planned to leave them 4 years. How much salt did you put in the brine? For 4 years minimum 14%. Should not open up and look during the 4 years. You introduce new airborne bacteria ech time. So, no wonder your olives went bad and mushy. Do not eat them.