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Tommy Joe Tommy Joe is offline
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Default Getting the salt out of olives



Omelet wrote:

>
> <laughs> Hope it works as well for you as it works for me!
>
> I played with green and black olives this past New Years. I did a
> double soak (planned ahead about 4 or 5 days before) then after soaking
> the salt out of them, I re-added a mix of olive oil and balsamic vinegar
> mixed with chopped fresh herbs.
>
> It worked very well!
>
> The black olives only needed one soak tho'.




Thanks for that. Yeah, the black ones probably had less salt
from the start, I'm guessing. I do something similar to you except I
use lemon instead of vinegar. But lately the olives I've been buying
have been from whole foods, not bad but too expensive for me. When I
have a chance to buy a larger amount at a cheaper joint, then yes, I
will the scientific method proposed in another post, use two times the
amount of fresh water to the weight of the olives. By the time I get
around to actually using the method I may by then have already lost my
taste for olives. For now like the black kalamatas, but also the
small green ones.

TJ