First, select olives that haven’t been bruised or succumbed to pests, in particular, the olive fly, whose larvae burrow into the fruits. Wash the olives thoroughly. Then slice or crack the olives, depending on how you would like them to look, to allow the brine to penetrate the fruit. Take care not to cut the pit.
Furthermore, how do you prepare olives off the tree?
Olives picked off the tree contain a very bitter compound called oleuropein. Harvested olives must be “cured” to remove the bitterness in order to make them palatable. The most common curing processes use brine, dry salt, water, or lye treatments.
Likewise, how do you bottle olives? Part 2 Bottling the Olives
- Prepare your jars and lids. Wash your glass jars and lids under soap and warm water.
- Heat the jars and lids. Under low temperature, heat the jars and lids in the oven.
- Bottle the olives. Add as many olives as possible in your jars.
- Make the brine.
- Pour the brine into the jar.
- Store the olives.
Keeping this in consideration, can you eat olives straight from the tree?
Olives, like many other kinds of produce such as potatoes and sour cherries, just aren’t something that you eat raw. Unprocessed, straight off the tree, they are bitter, very bitter, and the green ones even more so than ones which have fully ripened to black.
How do you tell when olives are ready to pick?
Most olives are ready to harvest when the juice turns cloudy, at the “green ripe” stage in late September. They ripen to an uneven reddish-brown through November, finally darkening to the “naturally black ripe” stage by early December. Olives in this stage have a high oil content and are easily bruised.