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Oct 1, 2013 05:20 PM

Fresh green olives for curing

In case anyone is looking for fresh green olives this season to cure at home, I saw these at 22nd & Irving Market in San Francisco yesterday. Marked price is $2.99/lb or $39.75 per box. The case box was marked for 16 to 18 pounds.

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  1. Thank you, Melanie! I've been on the lookout for fresh olives to brine this year (we're just finishing off last year's batch). Will have to swing by next weekend and see if they still have some.

    1 Reply
    1. re: foietographer

      You're welcome. Please let us know what you find.

    2. There's a vendor at the College of San Mateo Farmers Market who has fresh olives for $1.50/lb. Had them today, don't know about next Saturday. I can look up his phone nbr if you're interested. He has Sevillano, Ascolano & another one....

      1 Reply
      1. re: RWCFoodie

        Thanks for the tip, RWC -- what a great farmer's market!

      2. 22nd & Irving Market still had fresh olives when I shopped there yesterday. But they were a different variety, much larger and rounder, and the price was lower.

        1. Never made it out to the 22nd and Irving Market, but I went by the College of San Mateo Farmer's Market today and Country Rhodes had Manzanilla olives for $2/lb. We got about a pound and half, now curing in the fridge :)

          4 Replies
          1. re: foietographer

            foietographer I'm delighted to hear that you found Country Rhodes Family Farm from Visalia at the CSM Farmers Market and glad to hear that Phil had some olives for you!

            This may get us moved to the Home Cooking Board: How are you curing them in the fridge? I use a 15 day method that I learned from a fellow who teaches a class on it at CSM. The first 2 days involve lye, the rest is salt and then salt and a bit of white vinegar. There are of course many other ways to do this, but I had tasted the olives this fellow does and they were very good so I figured I'd use his method... We loved the result!

            Last year was my first successful try at curing olives. I did 10 lbs. that yielded 12 pints. This year I bought a whole box of 23 lbs. They are processing and preliminary tastes are very promising. Couple more days and I'll be bottling/canning them....

            Needless to say, we love olives and especially these olives!

            1. re: RWCFoodie

              Wow, 23 lbs of olives sounds amazing and daunting at the same time! :D Do you give them as gifts, or just have fantastic olive dinners year-round?

              Our recipe is from a friend's Sicilian mother-in-law, so it's not incredibly exact, but the results are delicious. We do a fresh water cure (changing the water every day for about 10 days, or until the olives no longer "taste like death" as was described by my friend). Then prep a brine salty enough to float an egg, and add white vinegar and any extras to flavor the pickling mix. Last year we used some dried herbs, lemon slices and crushed garlic.

              They're very salty so I mix with nice olive oil and sometimes some fresh herbs to serve.

              1. re: foietographer

                Yes, we really love olives, especially "ripe green" olives! We gave several as gifts & made short work of the rest. We decided to really go for it this year. Last year's were Ascolanos, this year Sevillano. Last year I put a garlic clove & a small chile pepper in for flavor.

                Years ago I tried doing ripe black Mission variety with the water soak method. Never did get edible. Also tried the dry with coarse salt. Another epic fail. That's why I'm so jazzed about producing something yummy this time!

                1. re: RWCFoodie

                  I think I will have to "follow" you to find out how they turn out. Olive cheers! :)