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How can we eliminate the bitter taste of freshly picked olives, whether green or black? Understanding the process to remove bitterness is essential to enjoy these fruits in your recipes. Let’s explore how to make olives palatable, along with some storage tips to keep them ready for use.
Olives, whether green or black, small or large, can be enjoyed plain or in delicious recipes. If you’ve harvested them but find them too bitter to eat, don’t worry! Your olives are fine; they simply need treatment to remove the bitterness. Freshly picked olives have a strong, bitter flavor that differs significantly from the brined varieties found in stores. Here’s how to remove the bitterness effectively.
When to Remove Bitterness from Olives
Removing bitterness is necessary when treating freshly picked olives that haven’t undergone any processing. The method you choose can depend on the time and patience you have. Here are the most common methods:
Cold Water Method
Immerse the olives in a basin filled with cold water, ensuring they are completely covered. Change the water twice daily for two weeks. This natural method gradually removes the bitterness, allowing you to taste or store the olives in brine afterward. While it takes time, it is the gentlest approach.
Water and Caustic Soda Method
For a quicker but more invasive method, use caustic soda. This should only be applied to intact olives and requires careful handling. For each kilogram of olives, prepare a solution of one liter of water and 20 grams of caustic soda. After cooling, immerse the cleaned olives for eight to ten hours. Once done, soak them in cold water for three days, changing the water two to three times daily.
How to Store Olives
see continuation on next page
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