Fresh olives from Mallorca to pickle yourself
Fresh olives from Mallorca to pickle yourself
Olives are not edible in their raw state because of their bitterness. However, if they are soaked in salt water, the hard stone fruit becomes a valuable, good-tasting food. In the traditional cuisine of Mallorca, the "olives senceres" and the "olives trencades" play the most important role. The Mallorcan way of preserving olives is very simple. We show you how to do it. The instructions come with the product.
Our olives are delivered together with the traditional spices for preserving olives.... Fennel, bay leaf. Ready for natural fermentation.
Olives are not edible in their raw state because of their bitterness. However, if they are soaked in salt water, the hard stone fruit becomes a valuable, good-tasting food. In the traditional cuisine of Mallorca, the "olives senceres" and the "olives trencades" play the most important role. The Mallorcan way of preserving olives is very simple. We show you how to do it. The instructions come with the product.
Our olives are delivered together with the traditional spices for preserving olives.... Fennel, bay leaf. Ready for natural fermentation.
INGREDIENTS:
Fresh green olives and fresh herbs
NET WEIGHT:
1.200 kg
Fet a Soller S.L.
C./ Cristòfol Quintana Colom 1
07100 Sóller/Mallorca
RGSA: 2121039 / PM
Product of Spain
Pickling olives in brine
Olives are not edible raw because of their bitterness. However, if they are pickled in salt water, the hard stone fruit becomes a valuable and tasty food. In the traditional cuisine of Mallorca, the "olives senceres" and the "olives trencades" play the most important role. The Mallorcan way of preserving olives is very simple. We present both preparation methods to you here.
Olives senceres - Green and black whole olives
You need:
- Fresh green or black olives
- Water
- Salt
- Ceramic, glass or plastic container
Preparation:
- Wash the olives
- Boil the water, allow to cool and pour into the container
- Add salt (to determine the amount of salt needed, use the traditional Mallorcan method of adding a raw, fresh egg (room temperature!!) to the water and add salt until the egg floats to the surface. The amount of salt in the water is then about 90-110 grams per litre)
- Add the olives
- Cover the container with a plate
To reduce or even eliminate the bitter taste of the olives, you can repeat this procedure as often as you like. The contents should always be covered with salt water.
After about 2 months of rest in a cool, dark place, the olives are edible. The longer the olives are pickled, and this can easily be up to 9 months, the more tender and less bitter they become. Depending on your taste! During consumption, they remain in the brine. When the olives have ripened to the desired taste, you can also put them in portions with the brine in screw jars. Rinse briefly with cold water before serving.
Olives trencades - Green "broken" olives
The most popular way of preparing olives on Mallorca is without doubt the "oliva verda trencada" - the olive broken open before pickling. It goes like this:
You need:
- Fresh green olives
- Bay leaves, garlic and chilli to taste
- Water
- Salt
- Ceramic, glass or plastic container
- Wooden mallet or rolling pin
Preparation:
- Wash the olives
- Beat each olive with a wooden mallet (or rolling pin) until it pops open a little, but without damaging the pit.
- Soak the olives in water for 1 week to remove the bitter taste - renew the water every day.
- After 1 week in a clean water bath, the olives can be pickled.
Prepare the brine
- To determine the salt content (90-110g/litre) in the water needed for preservation: see "Egg procedure" in the instructions for "Green whole olives".
- Put the olives mixed with the lemon pieces, fennel herb, bay leaf and possibly garlic cloves, chilli pepper into the container.
- Fill with the brine until the contents are covered.
- Cover with a plate
- Store in a dark and cool place
The "burst open" olives pickled in this way are edible after about 4 weeks. But here too, the longer the olives are pickled, the milder they become.
During fermentation, mould develops on the surface of the water. This is completely normal and absolutely harmless. Simply remove it!
Here we present the traditional Mallorcan way of preserving olives. The preservation of olives in brine is without doubt one of the oldest methods on the island. Of course, you can also add other herbs, such as rosemary, depending on your preference.
Important: do not remove olives with metal tools, a wooden spoon is better!
Ingredients - Nutritional value
INGREDIENTS:
Fresh green olives and fresh herbs
NET WEIGHT:
1.200 kg
Producer
Fet a Soller S.L.
C./ Cristòfol Quintana Colom 1
07100 Sóller/Mallorca
RGSA: 2121039 / PM
Product of Spain
Tips
Pickling olives in brine
Olives are not edible raw because of their bitterness. However, if they are pickled in salt water, the hard stone fruit becomes a valuable and tasty food. In the traditional cuisine of Mallorca, the "olives senceres" and the "olives trencades" play the most important role. The Mallorcan way of preserving olives is very simple. We present both preparation methods to you here.
Olives senceres - Green and black whole olives
You need:
- Fresh green or black olives
- Water
- Salt
- Ceramic, glass or plastic container
Preparation:
- Wash the olives
- Boil the water, allow to cool and pour into the container
- Add salt (to determine the amount of salt needed, use the traditional Mallorcan method of adding a raw, fresh egg (room temperature!!) to the water and add salt until the egg floats to the surface. The amount of salt in the water is then about 90-110 grams per litre)
- Add the olives
- Cover the container with a plate
To reduce or even eliminate the bitter taste of the olives, you can repeat this procedure as often as you like. The contents should always be covered with salt water.
After about 2 months of rest in a cool, dark place, the olives are edible. The longer the olives are pickled, and this can easily be up to 9 months, the more tender and less bitter they become. Depending on your taste! During consumption, they remain in the brine. When the olives have ripened to the desired taste, you can also put them in portions with the brine in screw jars. Rinse briefly with cold water before serving.
Olives trencades - Green "broken" olives
The most popular way of preparing olives on Mallorca is without doubt the "oliva verda trencada" - the olive broken open before pickling. It goes like this:
You need:
- Fresh green olives
- Bay leaves, garlic and chilli to taste
- Water
- Salt
- Ceramic, glass or plastic container
- Wooden mallet or rolling pin
Preparation:
- Wash the olives
- Beat each olive with a wooden mallet (or rolling pin) until it pops open a little, but without damaging the pit.
- Soak the olives in water for 1 week to remove the bitter taste - renew the water every day.
- After 1 week in a clean water bath, the olives can be pickled.
Prepare the brine
- To determine the salt content (90-110g/litre) in the water needed for preservation: see "Egg procedure" in the instructions for "Green whole olives".
- Put the olives mixed with the lemon pieces, fennel herb, bay leaf and possibly garlic cloves, chilli pepper into the container.
- Fill with the brine until the contents are covered.
- Cover with a plate
- Store in a dark and cool place
The "burst open" olives pickled in this way are edible after about 4 weeks. But here too, the longer the olives are pickled, the milder they become.
During fermentation, mould develops on the surface of the water. This is completely normal and absolutely harmless. Simply remove it!
Here we present the traditional Mallorcan way of preserving olives. The preservation of olives in brine is without doubt one of the oldest methods on the island. Of course, you can also add other herbs, such as rosemary, depending on your preference.
Important: do not remove olives with metal tools, a wooden spoon is better!