Penna Gourmet Olive Home Processing Review

I was asked by Penna Gourmet Olives to review the home curing process for fresh olives and see how I liked the ease and flavor of home cured olives.

So far, the process could not have been easier…..well, except for buying them in the can which Penna can also handle for you if you’d like:    Partida Style: http://greatolives.com/2011/08/29/mediterranean-partida-style-recipe-for-curing-2-5-lbs-of-green-fresh-olives/

I received this box containing 2.5 lbs. of fresh olives packed for me by

Penna Gourmet Olives.

Penna Gourmet Foods is a grower, packer and processor of gourmet olives
Penna Gourmet Foods olive processing incorporates old processes improved upon and made safe by modern microbiology
Penna Gourmet Foods  has been in business since 1979
Penna Gourmet Foods Fresh Olives are available starting around the middle of September (weather permitting)

They provided me with step by step instructions for processing fresh olives to remove the bitterness and then offered a variety of flavoring options as well.

The first step was to thoroughly wash the olives.  I rinsed them well in a colander and then placed them in 2 (1) Gallon size glass jars that I had for ‘sprouting’ seeds and beans.

These jars work well for soaking but any glass or plastic will do.  Each olive gets a small slice across the top to help with the curing process. 

You can also just whack each one with a mallet.

After the olives are packed loosely into the jars, they need to be filled with water to cover all the olives.  The screened lids, again from ‘sprouting’, I already had but the olives are large enough not to be too much problem keeping them inside the jars as they are filled with water.

Here comes the hard part:

You have to put them on the counter and let them sit……in the water…..for 10 days……………actually, for 1 day, your rinse the water and fill it back up again.

And then you let them sit.  The sit, out of direct sunlight, for 10 days, replacing the water each day, making sure that all the olives are covered.

So that’s it for now.  It’s been 4 days of soak and rinse.  I’m deciding now on which flavors to add after the bitterness is rinsed out.  Most likely all do 4 quart jars, 2 traditional and then 2 spicy.

So I’ll continue to update this post as the process continues but for now…..it’s just rinse and watch!

Have you ever “home cured” any kinds of foods or condiments?  Any problems?

What’s your favorite type of Olive?  Mine has always been plain old black but I’m thinking that may change after this.

An update on the Olive Processing:

I’ve stopped the water baths now after 11 days and moved the olives to smaller jars filled with a mixture of water, red wine vinegar and spices.  Each jar got one Red Thai pepper as well.   They’ll soak up this flavoring for another week or so and then get the taste test!

And Thanks so much for the Canned Time Healthy Fun Food Recipe Entries!

Keep them coming………….

Will update you as soon as there’s news on my first Olive crop!

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This sponsorship is brought to you by Penna Gourmet Foods who I havepartnered with
for this promotion.

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7 thoughts on “Penna Gourmet Olive Home Processing Review

    1. Canned Time Post author

      Yes, I never thought of doing it either until Penna approached me about trying out the process at home. It is easy. I’m hoping that the flavors are just as good as the process when it’s all done. Thanks for stopping by!

    1. Canned Time Post author

      Sure Michelle. I did 3 cups of water, 1 cup of red wine vinegar, 1 tbs. of italian seasoning and 1 whole Thai pepper in each Quart jar. I’m not real happy with the way the water soaking came out. I changed the water 2x’s per day for 12 days, the olives are still hard and bitter so I’m hoping the the vinegar helps make them softer. I’ll leave them in it for a few weeks. Good luck with yours!

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