What Happens When You Cure Olives 4 YEARS in Brine?

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In this video, I show what happens when you cure or preserve homegrown olives in brine for fours years! I give a taste test on our fermented olives and also describe the process.
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)

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Опубликовано:

15 фев 2020

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Комментарии : 642

@Selfsufficientme 4 года назад

G'day Everyone! Here is the tapenade recipe (very basic and hopefully self-explanatory) selfsufficientme.com/recipes/tapenade-made-from-over-cured-preserved-olives

@voldtitan1284 4 года назад

Just a quick question but what types of fruits or veggies can I grow in California which is a subtropical climate zone?

@sixpinkoneblue 4 года назад

Here is a really good article about curing and then safely canning them. That mush you made I would be a little leary of eating it lol, it looked too bitter. anrcatalog.ucanr.edu/pdf/8267.pdf

@russmonte5176 4 года назад

How much brine.what kind of salt?

@thefilthygamer3427 4 года назад

Honestly I was like yeah sounds like a good idea then you said mold

@jcrapper4228 4 года назад

Self Sufficient Me Gday m8 Cheers from the mountains of Utah USA

@adoschtinad 4 года назад

Mark this comment may be totally unrelated to the video itself but I really just wanted to say your attitude and demeanour arpund your beautiful garden has helped me take my mind off a lot of unnecessary negativity through the last year since I found your channel. Im a 23 year old guy who is saving up to buy a small lot of land and set up a compact home type of situation where I grow my own veggies and maybe even keep some chickens. Your videos bring me inspiration and I think even helped me realise that's what i want with my life. Keep on keeping on

@TUKByV 4 года назад

I wish you luck!

@adoschtinad 4 года назад

@@TUKByV thank you!

@stuartmccloud307 4 года назад

Good luck to you mate. I agree, Mark has an attitude that is enviable. I wish I could summon up the same sort of resolve.

@kimberleygirl7533 4 года назад

MBL Lawyer good on you. I’m 64, a woman and I’m getting to that stage too.....you’ve got a head start..

@RhyBeezy 4 года назад

MBL Lawyer me too

@ccdallas3628 4 года назад

You’re the most valuable and delightful person on the internet.

@shawtop 4 года назад

Definitely Agreed ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9UPq0FanXPg.html

@dankyjoker 3 года назад

Yeah, this dude is awesome. He's the Tree Trunk Man round here.

@conflectiz 4 года назад

As a Lebanese person, olives are an item that we never run out of. In Lebanon the olive trees are harvested every season in September, however, every other season the olive trees bear a significantly larger yield.

@601salsa 4 года назад

In greece and italy the olive groves are being annialated by a disease. Entire groves are being wiped out. I hope it doesnt get to your country. Whilst i dont like olives i am glad for those who do.

@rustinpeace770 4 года назад

conflectiz Nice profile picture!!!

@westexascaser4324 4 года назад

I never knew lesbians loved olives so much

@Datmeega 4 года назад

Rust In Peace I love the album favorite song out of it? Mine might be hanger 18

@conflectiz 4 года назад

Frogmire mine is tornado of souls and take no prisoners.

@Jean.34 4 года назад

First you should know that cutting olives and changing the brine water are only made when people are seeking to have them ready for serving in 2 months period. iF you have time and you want to preserve them for longer period, you should not change the water or even cut the olives. Keep them intact and soak them with brine water and they shall remain preserved with full flavor for 2 years. However, if you wish to preserve them for much longer such as 4 or even 10 years, then you should use olive oil instead of brine. They would last for very long time. A good thing you should consider when you make olive is add one or all of these : sliced Limons to give them an acidic hint, little green spicy pepper if u like to give them a spicy hint, and Thymes leafs to give them a more natural enhanced flavour.

@Selfsufficientme 4 года назад

Thanks for sharing your knowledge on olive curing and preserving - notes taken! All the best :)

@rvalasini9938 4 года назад

Excellent tips.. thank you :)

@LilithZephirus 4 года назад

I came down the comments to write this. At first I was like "sure, you can do that" but then I saw he cut them and knew they were going to be soggy and too salty.

@Jean.34 4 года назад

@@LilithZephirus exactly

@Shadi2 4 года назад

you have to make sure it's acidic or you can get BOTULISM. it loves a low oxygen environment like soaking in oil. it doesn't mind the presence of sodium chloride (salt).

@academyofanalysis8236 4 года назад

I've started my own garden thanks to this channel. Im growing sweet peppers, hot peppers, tomatoes, herbs, blackberries, and soon carrots and kale!

@truthhurtz2793 4 года назад

That is Awesome !!!

@docmarmalade5224 4 года назад

Wow, yummy. Do you have a plan to control the blackberry growth? They grow near my house in huge batches.

@ShepardCommander 4 года назад

My olive trees planted by my great great grandfather took 40 years to start producing (galician mansa cultivar) and we have the perfect climate for them. they are over a century old now and produce big batches every couple of years.

@yokobono3324 4 года назад

The home that I spent my childhood living in down in southern California had one single mighty olive tree in the front yard. Each year it would produce an insane amount of olives. My family was not very handy in the garden if you catch my meaning, so sadly I never got to enjoy any of the fruit, but we did have a man who came by every year and would pay my parents to allow him to harvest our tree. We moved out of that house when I turned 12, and the family that moved in afterwards apparently found that olive tree to be a nuisance and decided to remove it, which I always find a bit sad every time I drive by. Either way, I will forever associate the olive tree with a carefree childhood. Your video conjured up those distant memories, thank you.

@flyhigh9944 4 года назад

Morthalis that’s sad about the olive tree, how could someone cut down such an amazing and beneficial tree. Having said that all trees are special though.

@MilesB1975 4 года назад

I ran a Pizzeria for years and have used hundreds of barrels of brine soaked olives. I thought that was the normal way of keeping them. Also the plastic barrels became my aquaponics system.

@Selfsufficientme 4 года назад

Oh really!? That's cool, cheers :)

@MilesB1975 4 года назад

@@Selfsufficientme If you ask your local pizza joint... They used to be a 13kg Plastic food grade rectangular drum. They are usually chucking them away. www.aegeanexports.gr/pages/product.aspx?lng=en&pid=132

@get6149 3 года назад

how are the drums big enough for the fish

@karmanivek1 4 года назад

You can build a greenhouse dome over them and dig 10 feets in the ground for a 6 inch flexible pipe . If you install maybe 6 of them it will bring natural cool air from underground to the greenhouse and open hatches on the top of the dome to let hot air goes out. Cheap no maintenance way to create an hivernal-ish environment.

@Selfsufficientme 4 года назад

Sounds like a project that I'll love to get into! Thanks for the suggestion :)

@jeil5676 4 года назад

Or just buy a jar of olives.

@ItsMeChillTyme 4 года назад

But during the night this would result in hot air from underneath starting sundown, woudln't it? The ground will radiate away the heat it received from the sun during the day as far as I remember. Also more to consider is the fact that the mud underneath would dry out due to temperature change over time which will eventually result in you rewetting it. Essentially if we boil this down this is a very passive sort of swamp cooler effect which only works so long as heat is there to evaporate the water and in the process lose energy to become colder. However, when the rate of evaporation is not high enough it will only raise humidity with much less change in temperature and low night temps with high humidity is a good way to invite a lot of pest and mold issues.

@karmanivek1 4 года назад

@@ItsMeChillTyme If there's hot air coming from underground ( i doubt it but let's assume it does) , you can install a valve to control the air flow. The ground does indeed radiate away the heat but in this case the shade of the tree makes it not that much of a deal. For the rest, all you need is some fans to control the moisture content by creating a vortex in the dome that will push the hot air at the top of the dome. Me an intellectual : Just put an AC, case closed. lol

@antoniobennett5330 4 года назад

When I aquire land that's my plan

@smason4794 4 года назад

All the way from Florida united states. I'm so happy I found your channel about 3 years ago. Every time I hear G'day my whole mood changed for the better. Keep doing what you do Mr. Mark

@JoeltheOrnery 4 года назад

Just a thought, clay containers (ancient) probably allowed for evaporation which would make the brine stronger over time. Maybe the next experiment in a clay container?

@sueyoung2115 4 года назад

Joel Weidinger, Terra Cotta or clay pots conduct earth's energy. (The earth is like a huge battery, generating negative ( life-giving, electro magnetic energy.) The preservation process happens partially because of this. (Plastic is an insulator which quite separates the contents from the energy.) Food for thought.🙏😁

@emilya3621 4 года назад

Just make sure that it's food grade clay pots. Some clay pots can have lead in them.

@sueyoung2115 4 года назад

@@emilya3621 good point

@Selfsufficientme 4 года назад

Hmmm, yes, interesting... Good point Joel thanks :)

@JoeltheOrnery 4 года назад

@@emilya3621 Lead was once used for bright colored glazes, however, potters began removing lead from their glaze recipes. here is a link to gent's video on testing for lead in clay. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SNGPP6b4ZZ0.html

@YamiKisara 4 года назад

Marc, typically you would wash out cured foods for hours before eating it. Like salted meat would need to be soaked for several hours, changing the water a few times, otherwise it would be too salty to eat. I imagine it's the same for the olives. Just rinsing them isn't enough, you need to give them a thorough soak and I imagine the salt would go back a lot and their natural flavour gets more pronounced that way. Give it a try if you haven't processed them all yet.

@philnagle8932 4 года назад

I paused Goodfellas to watch this video, and it was the best choice of my day. Thank you for all your amazing content.

@hosamsati5757 4 года назад

Brother, we still do that in Syria and Turkey. If you need to reserve the flavour you store it in olive oil, but it will be really expensive and costly, but it will be really nice favoured

@Selfsufficientme 4 года назад

Thank you for sharing your experience! Yes, olive oil storage would be more costly but I imagine as you say the flavour is much better. All the best :)

@Fingolfin3423 4 года назад

This channel brings me a sense of calmness and enjoyment. I enjoy the natural sounds in the background. Thank God you don't use music or sound effects, as that ruins so many channels and videos out there. Thank you.

@mitchellul 4 года назад

"It tastes like a soggy olive, to be honest."

@WildHeartsandWildflowers 4 года назад

What a fun, interesting video, Mark! I tried curing my olives in a salt-brine for two years, in glass quart jars, rinsing several times in the first three months. The results were a little better than yours I think, but not as good as I want, so the experimenting will continue. :-) I have about 100 olive trees on my northern California property, mostly very old Sevillanos (gorgeous w/ huge olives) with a few Manzanillas mixed in here and there (much smaller olives). All the trees are quite prolific, though biennial to a small degree. Thanks for the variety of videos you produce, Mark. They're helpful, entertaining, and motivating. In the last fours years, I've established a good-sized fruit and nut orchard, as well as various vegetable and flower gardens, and I also keep chickens (and now ducks!) for eggs. Channels like yours have guided me and kept me company along the way.

@Selfsufficientme 4 года назад

100 olive trees wow! I think olive oil is the go. Sounds like a lovely property you have established there in Cali. All the best :)

@kilinu85 4 года назад

We still do this in the Mediterranean (Malta) - our crop can vary year to year - 2017 and 2018 had bad harvests - so we store them in brine pretty much as you have. Only difference is that we change the brine 6 monthly. The type of olive also makes a difference - ours are small and very bitter so curing (we also salt) is usually preferable to raw. There’s a Siciluo-Maltese dish you’d like that the olives can be used in known as caponata/ kapunata

@jennymullins593 4 года назад

I am laughing my head off, but also worrying about what the olive tasting may do to you. You're jolly brave, & incredibly patient! I'm struggling to wait 12 days for a sourdough starter culture to be ready! And every 12 days that pass, I tell myself: 'it could've been ready to go by now, goose!' Your videos are good for the soul, as well as for encouraging gardeners! Hope you survive! I'm still laughing! :D

@Selfsufficientme 4 года назад

Good on ya Jenny! Thank you :)

@cringkiloli 4 года назад

hi mark, my grandmother used to cure calamansi and/or kumquat fruits in highly concentrated brine. Within the first few weeks of doing so, she would often let it bask under the sun with the lid open to prevent moulding. the preserved fruits are then a great cure for sore/ itchy throats where we would just get a teaspoon of it and make it into a savoury tea with boiling water. we still have a jar of the preserved fruit which is around 15 years old in the kitchen cupboard.

@annj769 2 года назад

Thank you for sharing your knowledge. It sounds right on so many levels. Will do the sunning when next preserving in ?summer. Wondering if it'd work in winter sunshine around 20deg.

@horanbenjamin 4 года назад

My wife and I went gleaning 4 years ago and put our olives in brine a good way to see if you added enough salt is put a fresh egg in the e water once it floats there is enough salt added, we have not changed the water at all and pull a jar worth out every now and then and add them to vegetable oil not olive oil they are still fairly firm and have been getting better each year the lady that taught me how its done gave me a tast of 7 year old olive they where the best olives I have ever tasted also you can put them in a jar with just salt put the olives in the jar and fill with salt the liquid will come out of the olives and fill the jar we also put a slit in each olive to help the salts penetrate. Personally I like olives at least 2 years old

@preciouseureka625 4 года назад

I don't even like olives but I happily sat through this video....Mark, anytime you want to show us what you do with your harvests count me in, I'm always so curious!

@beauwilliams5763 4 года назад

Great vid You inspired me so much that I built my own garden bed

@Selfsufficientme 4 года назад

Good on ya! :)

@bakedveal2624 4 года назад

In case nobody mentioned, this guy is beyond stocky and damn ripped. Me at my young and dumbest would never think to tangle with this fella.

@barbarusezz7008 4 года назад

Here in Jordan , traditionally we don't cut the olives but instead we bash them with a smooth rock (not too hard) , cut some lemons and throw them in there with some chopped green hot peppers (just a little ).

@lyarnes 4 года назад

Back home in Tucson, AZ I lived in a duplex that had a row of 7 mature olive trees in the front of the property. I convinced the property owner to NOT spray the trees to prevent flowering so I could harvest the fruit. And these wise old trees produced like mad! I made my YiaYia’s Greek olive recipe each year and they were amazing! So worth the effort, and the sneezing (one of the things that drives me insane 😁).

@bpdd85 3 года назад

In Spain we put them in vinagre, garlic, small onions and pickles. Add some chillies if u want a bit of spicy flavor/taste.

@thumbalina1568 3 года назад

I love your videos and your phrases I watch em everyday to get more ideas as I’ve stared a garden at the back of my small unit ! ☺️☺️

@StanislavG. 4 года назад

Mark, try growing the Souri Olive (Syrian Olive, Lebanese Olive), it'll be perfect for your climate, well suited to freezing and drought. The fruit is not big, but it's crisp and the taste is amazing. I pick them when they get blue (in late January, here in Israel), at this stage they develop a bitter chocolate aftertaste... Also you should put olive oil in the jar to prevent mold. And it's not necessary to cut the olives. I never cut or crush them (crushing is more traditional), i think there's no point in doing it - just leave them in a 10-to-1 (water, salt) brine solution for 6 months or more, and you'll have a nice crisp, pleasantly bitter olives. Don't forget adding lemon and garlic :))

@hotnessgaming1396 4 года назад

This has quickly become one of my favorite channels. Just the idea of self sufficiency. And it’s so rewarding and fulfilling and cheap and fun. I am going at it full force now, going to be buying land soon and starting my own garden/forest. Can’t believe I wasted all these years being unhappy at something I was told I had to do to succeed in life. Better late than never though. Keep up the good work

@sallyride5618 4 года назад

I really enjoy your videos. Please keep them coming. I invite you into my brain daily, and it is wonderful. I never tire of learning about your adventures on the other side of the globe. I learn gardening tips from you and gain inspiration to try new things all the time. Thanks!

@xion1305 4 года назад

I absolutely love you and your channel. Your such a kind and humble man. I love gardening and ethical farming practices. I hope only the best for you, your family and mission to show people the happiness of self sufficient living.

@Selfsufficientme 4 года назад

Thank you, that's kind of you to say :)

@xion1305 4 года назад

@@Selfsufficientme thank you for such heart warming content. :)

@fulltimber 4 года назад

I’m more interested with your coffee tree right behind you !

@Selfsufficientme 4 года назад

Yeah the coffee tree is doing well, isn't it! I haven't fermented the berries or attempted coffee as yet but I have some ideas :)

@fulltimber 4 года назад

Self Sufficient Me ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wrHX5MJv33Y.html , a fellow named josh has started producing coffee in Hawaii. Just a small operation , though it’s going well as a family operation

@SuicidalKamikaze 4 года назад

@@Selfsufficientme Thought it was a Kratom tree at first. Same family though

@shawtop 4 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9UPq0FanXPg.html

@Forevertrue 4 года назад

Nice of you to include your daughter too. Thanks for this. Here in East Texas they say we have a good climate for olive trees. Not too cold but nice and hot in the summers.

@darkwingduck5006 4 года назад

Thank you for sharing your experience's with us. Your life style gives me motivation to keep plugging on in these trying times!

@manaherb6 4 года назад

Chill video. Cool to see someone being in tune and loving their land.

@nephtalliramjah4708 4 года назад

Mark you are a true light warrior! I really appreciate your videos and attitude. Thank you!

@DjKixk 4 года назад

great stuff mark

@charlenecole1840 4 года назад

Love your videos! I have one 2 ft olive tree I have kept alive for 5 years. Haven’t had nerve yet to plant in Oklahoma. You have given me hope ... so here we go👍

@Selfsufficientme 4 года назад

All the best with your olive tree Charlene! :)

@mrgeography82 4 года назад

People who are disliking are very sad! Great video, mate!

@barking.dog.productions1777 4 года назад

Another great video. As a new subscriber I appreciate your content, and your jolly attitude. As far as the olives go, I would probably take a few and allow them to dry out a bit to see if that improves the taste and texture. The experiment has gone on for 4 years already so another week to see if the olives can be brought back to a better state would be a good finale. Since this video is a month old it may be too late by now, but just my 2 cents.

@DropBearJroc 4 года назад

I'd say that the "white mould" is actually yeast, Mark.

@sueyoung2115 4 года назад

Probably lacto-bacteria. This is what makes milk into yogurt or cheese, and grain into beer or other alcoholic beverages.

@DropBearJroc 4 года назад

@@sueyoung2115 yes, definitely that, as well.

@Selfsufficientme 4 года назад

Thanks J-Roc - well, I'm still alive so that's a good sign lol... Cheers :)

@nothingbutchappy 4 года назад

Yeah it's a yeast, you get them on fermented foods when you let sunlight get to them. Harmless but can effect taste..

@MsHojat 4 года назад

lactic-acid bacteria and/or lactobacillius doesn't make beer. It might sometimes _be_ in certain types of beer (usually extremely niche beers, granted my favorite type of beer: lambics), but it is generally undesired and isn't what produces any alcohol. It's actually more likely to be what _spoils_ your beer and other fermented alcoholic beverages.

@carltonoliver8610 4 года назад

Mark just want to say I really like your channel, a lot of really good ideas, Just bought some property and will be using some of them so thanks for sharing. The other thing is on olive storage, years ago i watched a documentary on a sunken vessel that had been located in the Mediterranean, cant remember exactly but I think they said it was over 2000 years old they pulled up several amphora and opened one that contained olives and ate some of them talking about how they still tasted good. Thought that was a hoot

@fredazcarate4818 Год назад

Oh.. cheers mate! Once again you have come to scratch, and delivered a knock out. Again thank you for sharing your agricultural knowledge. I eagerly await your next video lecture.

@nealthomson9505 4 года назад

if you want those trees to fruit again then all you must do is chop off the top in winter to stress them a bit more. it also makes it easier to harvest because they dont grow much higher then.

@sueyoung2115 4 года назад

Loved it! Thanks, Mark. Great video. I had to add a bunch of comments. I have made fermented veggies,beer, and yogurt for years. Lacto fermented foods are so healthy and a wonderful (ancient) method of food preservation. Gratitude for the sharing!

@Selfsufficientme 4 года назад

I agree Sue about lacto-fermentation it's not only good for us but tasty also! Cheers :)

@Setolyx 4 года назад

Thanks for doing such an experiment and sharing the results with us curious folks! :) I hope you make quite a tasty use of your cured olives!

@Selfsufficientme 4 года назад

Thank you and yes I did selfsufficientme.com/recipes/tapenade-made-from-over-cured-preserved-olives

@kieutpie7914 4 года назад

You crack me up. Lol. I was so worried for you for a moment there. First year attempting to farm for me and I love your channel. Keep it up Mark!!!

@Selfsufficientme 4 года назад

Best of luck with your property Kieu! Cheers :)

@tauceti8341 4 года назад

I absolutely love the living history experiment. I was interested in acquiring some olive trees, like you I love em. I didn't know that had a high chill requirement though like most fruits. Like you most of my trees think it's permanently winter, and I've only gotten one harvest from my fruit trees.

@patriciamay638 4 года назад

You are a very brave man.

@yudhistirahayuatma 4 года назад

You can stress the olive trees by peeling some of its tree bark

@DropBearJroc 4 года назад

To coax them to flower?

@yudhistirahayuatma 4 года назад

Yup, I never tried it with olives. But in Indonesia, it is common to peel the bark of "evergreen" tree (one with lush leaves, but never flowering) like longan to induce flower. Similar like grafting, but leaving about one finger width of tree bark.

@Selfsufficientme 4 года назад

Cincturing is the technical term and yes it might be worth a try thank you :)

@yudhistirahayuatma 4 года назад

Thank you, I learned a new word today. English is not my first language.

@giolybe4223 4 года назад

Hi mate, as an oil producer of Greece, i think you should try the koroneiki variety. Its a greek one and it needs the less chill hours to produce. The kalamata needs more chill hours, even though it originates from the south part of Greece. Cheers

@YellowFacedMunchkin 4 года назад

I really enjoyed your enthusiasm. Thanks for sharing this with us.

@dbirdeycapozzi9807 4 года назад

Haha! You make me laugh! You're a blessing, and what an adorable pic of you both, with the big bowl of olives! 💕

@nannygranny9534 4 года назад

Thought I would bust a gut I laughed so hard!!! What a great way to learn. Love it!!!

@FlapjackFritz 4 года назад

That was a really fun watch. Thanks!

@portaadonai 4 года назад

6:14 6:32 8:45 10:29 RIP 'Self Sufficient Me' 2020 Thanks for all the videos, it was nice knowing you

@shas1269 4 года назад

Olive trees should be harvested once every 2 years, and they would flower even in hot weather (like here in Palestine) also, you can use different kinds of brine and the minimum time you need to brine them is 2 3 months (you can tell when they start to get ready by the change in color) You can add little chili's to give it a little kick, lemon slices add citrusy taste, and dill goes well with that too... And the BEST brine you can use is saltwater also, to tell if it's a male or female pick an olive and break it with your nails if it has this reddish color then it's a male if not then it's a female you're welcome and bon apetite! :)

@jettahickens7924 2 года назад

Thanks, Mike, for those great tips! I appreciate it.

@MyChilepepper 4 года назад

Thank you for sharing. I have two olive trees but only one has been fruiting every other year for the past 10 years. They need to be pruned because most olives tend to flower from new branches.

@tonyoney1532 4 года назад

You are truly great Mate, where else would I find info on four year old olives. Keep up the good works.

@Selfsufficientme 4 года назад

Hahaha, thanks Tony! :)

@dawnb.6948 4 года назад

Awesome! Thanks for all the info. Love you lots in Ohio, USA. P.S. Glad you didn't need an ambulance called 💟

@Selfsufficientme 4 года назад

Thanks for looking out for me Dawn! Cheers :)

@MrAussie44 4 года назад

Great vlog,,, I to preserve olives, when i am out working around perth and i see trees in a park or on the side of the road i get a bucket full,, i have some 3 years old,, My wife is Thai and does not like olives from the shop but loves mine,, I don't know why but maybe because not as salty,, What i do from watching my Italian grandparents and family friends is like some one said if you cut the olive then you will want to eat it in say 2 to 4 weeks,, keep them whole and air tight with some olive oil on top,and they will last for years,, some jar will leak but thats ok ,, i keep mine in a cool dark place until i open a jar,, scrape off the top ones and all good to eat,, then put the jar in the fridge,,,mmmm Garlic and chilli is also put in the jars when making,,, yum

@TheTrock121 4 года назад

I just got a Red Cabbage to ferment some Kimchee. Love Olives and this tempts me to ferment some olives w/ Aspergillus.

@wildchook745 4 года назад

You are funny, Mark. I am an impatient person, 4 years is a long time for test taste. I am glad you shared this, now we know what to expect if we try replicating what you read. Thumbs up, my friend.

@debraplace-9pdp-c870 4 года назад

Mark - I enjoy all your videos so much! I'm on the other side of the globe, but similar environment and have found your videos quite helpful.! I read an article the other day that said olive trees/orchard can take up to 15 years (!!!) to begin to produce and bring a profit. Perhaps consider keeping your trees a few more years... :-) Thanks for all you do and all you share! Very inspiring!!! Blessings!!!

@TheRaven8181 4 года назад

Love your stuff man. Keep it up.

@lynne9321 4 года назад

Love watching your videos so informative and friendly. ❤

@sergiomontes7132 4 года назад

"you and I are going on a culinary journey" love it!

@paintballpreppertmvawomani1341 4 года назад

Have you ever done tobacco? i am trying it this year and don't know anything about it. I have looked up other video but they don't show the complete process very good. You always show in detail how to grow and ferment and dry out and tip and tricks. Your the best I have found in imformation wise.

@Selfsufficientme 4 года назад

Tobacco does grow wild around here but no I haven't tried it. Cheers :)

@WildFloridian 4 года назад

That is commitment! 4 years. Respect for the try.

@Dillon-Moore 4 года назад

You know. I think he is the Steve Irwin of gardening for me. His attitude and dry humor and crazy amounts of knowledge have turned me into a gardening fan and I'm only 24. And I know from the comments I'm not the only young person and that's no small feat. I love this channel, it has literally changed me for the better and shown me the actual interestingness of the self sufficient life style

@dirtgirl7379 4 года назад

I learned that the water must be change every day for 30 days then put in a brine for a year. I never enjoyed the result. So on a whim I salt cured my olives and I will never do it any other way. Poked the skins wit a fork and packed them directly in salt. When the salt is totally saturated, I switch out the salt and dry the wet salt for olive juice infused salt to cook with. I change salt out until the olives stop saturating it. Then let them sit a bit longer. If I can. They're so yummy we devour them. They can be stored in olive oil for ages.

@jennygee9849 4 года назад

I love olives & wanted to grow some on our farm out west but not enough water might be a problem...good onya for havin a go mate :)

@katblyth8153 4 года назад

I had no success with growing an olive tree in a huge container here in Launceston. However, thought I’d share my favourite way of preserving green olives, from Crete as I understand it. Use pitted green olives, or else make a few slits in each unpitted olive. Place in a sterilised bottle, top with Seville (bitter) orange juice, float some olive oil on the top to make the fruit airtight, then seal with the lid and refrigerate. Keeps about a year. My Seville orange tree is now producing very well (yes! In Launceston), so I now at least can use my own juice even if the olives are purchased!

@adamcnessesq 4 года назад

Very cool video. Thanks for sharing. We have 3 Arbequina and 1 Koroneiki, all about 3 years old. I’ll be searching to see any old videos about olives for when our’s start producing. Thanks again.

@janpenland3686 4 года назад

Thanks Mark. I was just wondering a couple days ago what happened to your olives. Now I know! lol you are so funny. I love your sense of humor. Much Love

@Selfsufficientme 4 года назад

Thanks Jan! Yes, not much really happened to our olives, unfortunately... We need an ice-age to hit :)

@downundervlogs 4 года назад

i hope you survived the tasting. Well done for your perserverance and experiment Mark.

@johnburton5757 4 года назад

Try putting a heap of ice around a tree during a cold spell in winter might get some flowering. That got our cherries happening in a frost free zone. Good video, Thanks.

@foracal5608 4 года назад

I live In the US on the coastal area of Texas hot humid and have two trees if it is a warm winter I take shaved ice and dump a bunch around the roots to spur it on as a false winter and they bloom the spring time when the winter only drops down to about 50f

@KnackFarmer-theanswerismeat 4 года назад

Fun to watch your experiments -- and the results! We're down in southwest Western Australia, so have the right climate for our 300 olive trees. Yours are certainly 'happy' trees! Re the brine 'recipe', metric weights for dry and volume for liquid measures is helpful (not all salt crystals are the same size ...).

@Selfsufficientme 4 года назад

Hi Cynthia, thanks for sharing your knowledge on the brine! 300 olive trees - respect... Cheers :)

@samscrivens326 4 года назад

I love your videos! Nothing worse than being served a soggy olive! Tapenade is the way to go though. Small amounts on some dried bread. Maybe a sun dried tomato ontop to give it a bit of sweetness.

@MrCander000 4 года назад

This was the 1st year my 4 year old Sevillano olive tree bloomed. There were thousands of tiny olives, then one day they were gone. I hope that was just because it was the 1st bloom. I was really looking forward to learning how to brine the olives. Maybe next year.

@marjiesgirl 4 года назад

Thank you Mark for another very entertaining and informative video.

@Selfsufficientme 4 года назад

Thank you Evelyn :)

@kathleendavis2008 Год назад

I will live and learn with you! Ty for a great video!

@shackymgee9885 4 года назад

nice work :) glad to see you survived :) After many experiments myself i have found if you separate the green and the black ones it helps with curing time (i like to split the green ones). If you want them less mushy don't bother putting the split in them, they take forever to cure but stay nice and firm :)

@kmw4359 4 года назад

Hey Mark, something to consider. If the ancient people used to store olives in brine in terra-cotta pots, those are porous. The liquid would keep sleeping out and they’d have to keep adding water if they didn’t want to let them dry out. You get the same effect when you change out the brine while storing in a plastic container. Probably, you’d have needed to keep regularly changing the brine over the four years.

@Arachne-qw1vr Год назад

Oooh I'm going to try that in my new terracotta potato pot!

@woodyahh2110 4 года назад

Try this to get your olives to fruit On the coldest night that you get put ice down/chilled water to chill the roots in the ground

@lindabartolucciscanlon204 4 года назад

We brined some of our green olives (in Italy) about 4 years ago, but haven't tasted them yet. Might just try to now that I have seen your experiment :-)

@pianochannel100 4 года назад

Very interesting video! I've lived in a temperate sort of place for 90% of my life. Just got a house in Hawaii, growing all sorts of new and exciting things now. I have a tea garden, TEA. It's awesome. One of the potential differences in between the clay pots and your method is that the container you were using is partially transparent. I don't know how much that might affect the brining process.

@lindaertel7558 Год назад

You are very courageous!

@anthonysgarden7307 4 года назад

To get the trees producing lots of olives I recommend you take a rubber mallet and give the tree trunks a god thrumming with it. This works for figs, citrus and olives. Vibration stress method, worth a try.

@pplusbthrust 4 года назад

TIP WORTH A TRY; Dig around the base of the tree and expose those roots. it will help cool the plant more in winter.

@calyxedmondson5362 4 года назад

I'll be sure to give you Olive my thumbs up for this one!

@stephenwebb3069 4 года назад

Great work. Thanks

@patrickgalla7588 4 года назад

I see your still alive Mark from your culinary experience and experiment. Keep dishing out the videos brother.

@Selfsufficientme 4 года назад

Yeah I made it through Patrick! Thankfully... Cheers mate :)

@patrickgalla7588 4 года назад

@@Selfsufficientme Mark, as a fellow retired vet, I was pondering on the question were you like that while you served😂🤣. You know what I mean?😂🤣Risk taking

@patrickgalla7588 4 года назад

Btw here is a link for companion planting www.ruralsprout.com/tomato-companion-plants/

@mklennen 3 года назад

Thanks for this. I have a couple of large jars of brined olives sitting in my pantry and wondered whether they would still be ok. I would say they have been there for two years. I never cut mine so hopefully they are not as soggy and still edible. Fingers crossed.