Comments on: Home-cured Olives: Moroccan Style

By: Home-Cured Olives | Farm Food Blog

Home-Cured Olives | Farm Food Blog — Wed, 21 Dec 2011 13:01:58 +0000

[...] I stumbled on a post at Nourished Kitchen, on curing olives at home, and I perked up immediately. I love olives! You can get them raw and do it yourself at home? Wow, [...]

By: Amy

Amy — Tue, 01 Feb 2011 03:58:59 +0000

I just picked about 10 pounds of small black olives, I have no idea what kind they are. I’d like to cure them, but am not sure if water curing is appropriate for black-ripe olives.

Thanks for any advice!

By: Kirsten

Kirsten — Mon, 04 Oct 2010 00:17:47 +0000

I was wondering how these turned out?

By: For the Love of Real Food: Weekend Reading & Links | The Nourished Kitchen

Sun, 26 Sep 2010 03:26:04 +0000

[...] olive-curing adventures to the culinary traditions of Nourished Kitchen – did you see our home-cured Moroccan-style olives from last [...]

By: Cherie Harper

Cherie Harper — Thu, 02 Sep 2010 18:29:10 +0000

I’m trying to get to that yummy looking recipe for Red Chili Pork with the Pineapple Salsa, and I keep getting kicked into this olive recipe….not that the olives don’t look amazing too!

By: Cheryl

Cheryl — Wed, 11 Aug 2010 21:41:28 +0000

I’m so happy I ran across your olive receipe! The ones I’ve read use lye! so it’s nice to see one that’s natural and not so difficult. Thanks! Oh and if you happen to have any olives left, I loved to try them.

Cheers

By: Roast Lamb with Olives, Preserved Lemon and Fresh Oregano

Roast Lamb with Olives, Preserved Lemon and Fresh Oregano — Sun, 01 Aug 2010 16:01:12 +0000

[...] Starters: Taramasalata on Sourdough Bread, Home-cured Olives [...]

By: Linda

Linda — Tue, 25 May 2010 15:35:11 +0000

I cure olives every year, and it’s one of the simplest and most rewarding of the ‘projects’ I have on the go.

I’m so glad you had a great experience. It’s simple, like you say, anyone can do it!

Cheers, and thank you for sharing great food!

By: Tina~

Tina~ — Tue, 25 May 2010 12:48:15 +0000

Jenny,
Yummy! These look incredible. I remember reading a post about the organically grown olives last fall, but when we tried to order them they were out of stock.
When is olive season? I’d love to order some.

Do you know how commercial olives fall on the food safety issue? I don’t really trust the curing process…sound of lye in my food concerns me. I wouldn’t mind paying for safe cured olives if I knew which ones were actually safe to feed my family. Perhaps a topic for discussion?

Thanks, I love your blog

By: Nancy

Nancy — Sat, 15 May 2010 20:36:13 +0000

So… how did the olvies turn out? I have a Barouni olive tree and would like to cure the olives this year. My tree has given a good yield of fruit the last two years and I’ve had to throw them out due to lack of finding anyone to cure them. I don’t a cook so this will be a chanllenge for me, i.e. kitchen terminology. Where in California are you located? Thanks for listenting.

By: Sustainable Eats

Sustainable Eats — Thu, 12 Nov 2009 06:46:42 +0000

so I am curing mine according to the sicilian method – in vinegar brine and they were looking great but when I went to check on them today they are getting black in spots! Did that happen to yours? I have some in the harsch so no air at all and some are in a stone crock submerged but not as effectively. Derp!

By: Farmer-Chef Connection — Hosted by Portland Chefs Collaborative and Ecotrust | Food Lover's Guide to Portland

Wed, 11 Nov 2009 23:45:41 +0000

[...] Tenino Farm in Southeast Portland stopped by and handed Whims a small container of his farm-grown, salt cured black olives. It was a charming gesture and Whims seemed touched as we passed the dish around the table. I heart [...]