To make homemade table olives, they should be picked while still green but after they’ve reached their maximum size—before they start turning yellowish. Depending on the variety and climate conditions, harvesting can take place between late August and early October. Once picked […]
To make homemade table olives, they should be picked while still green but after they’ve reached their maximum size—before they start turning yellowish. Depending on the variety and climate conditions, harvesting can take place between late August and early October. Once picked, the olives are sorted, washed, and soaked in lye—a cleansing solution that was traditionally made from olive or oak wood ash or quicklime, but is now commonly replaced with caustic soda. To prepare the solution, mix caustic soda with water, using between 20 and 25 grams of soda for every kilogram of olives. The exact amount depends on the olives’ water content, which varies from harvest to harvest based on rainfall and irrigation. After preparing the lye, immerse the olives (1 liter of water per kilogram of olives) and stir them to prevent floating—a crucial step to maintain quality. The maceration lasts between 8 and 12 hours, with periodic checks to ensure the solution has properly penetrated the olive pulp. Once ready, the olives are thoroughly rinsed to remove all traces of soda. Next, an aromatic brine is prepared with bay leaves, wild fennel, and lemon peel—adding a naturally rich and genuine flavor. After cooling, the brine is poured over the olives in tightly sealed containers. The olives are then left to rest for a few days. After two weeks, it’s recommended to discard the brine and replace it with clean water, adding 25 grams of salt for each kilogram of olives. At Sol2Expo – Full Olive Experience, all the flavor of olives and olive oil will take center stage, with a rich program of cooking shows, workshops, and tastings designed for both professionals and enthusiasts.