Wednesday, 7 December 2011

Salt Cured Ripe Black Olive Recipe --- צימוקי זיתים שחורים כבושים במלח - מתכון מבית אמא

 This recipe is past to me from my mother who learnt it from her mother... actually it is an untold or unwriten recipe like all my recipes and cooking from home , all were lernt by observing my grandmother or my mother cooking
My culinary Journey started i guess at birth, when my granny was seating on the floor  ( Like in meditation seating) peeling vegetable helping my momma , I was lying on her laps.

My momma is great natural talented cook. she is my inspiration. My late granny from my momma side was a real good Moroccan cook, she was very much considered the event chef of the extended family and friends in  Morocco community and later in Israel.
She specialised in wedding , Brit-Mila, Bat-Mitzva , Bar-Mitzva cooking. But I will live this story now for another post.
For this recipe you will need:
A tree , olive tree. or good neighbour lazy enough not doing anything with  her olives....promising him a share, that's what I did. it's my daughter's lovely one.

 Helping hand, a mat or plastic table-cover for easy collection.
 they must be Ripe black olives, I used the type we call in Israel Syrian olives.I have no idea why they are called that name but this is how we know them. they are not flashy and they are great for any way of curing olives either in brain, or dry cured with salt like in this case.
washed and dry.
Ripe Black Olives Raisins Recipe - My  Moroccan Jewish grandmother recipe 

You will need any amount you have of ripe black olives.
kosher salt
wooden hammer or nice big pebble you can use as hammer.
plastic sieve with big holes
Paper kitchen towel
few more Pebbles / heavy stones

wash and dry the olives.
with the Pebble or hammer hit the olives one by one but don't smash them just bruise them.

start layering then in wide sieve and sprinkle generously with salt.

cover with  few layers thick paper towel, use the pebbles to press the olives down. they act as heavy weights
squeezing the liquid from the olives.
every day at least twice a day toss the olives and add some salt, as it is washed away in the process of drying.

keep it in dry airy place.
it is ready when liquid is no more dripping from the sieve and they look wrinkled.

Taste the olives as you go in the drying proses, add salt as needed . the olives suppose to be salty, but not very very salty.
when ready drip little olive oil on them , very very little, toss, and keep in glass jar.
I keep my olive refrigerated in the humid whether of Singapore. if you live in cold country you can keep it in dark dry place.

This is how my grandmother used to do it, this is how my mother and I doing it , this is how my doughtiers will do it too. I hope.


Tuesday, 6 December 2011

Pickled Green Fresh Olives Recipe - מתכון לכבישת זיתים

My granddaughter under the olive tree.
Hello again. I have been missing for a long time from my blog and allot of recipes, ideas and story's to share with you..

enjoying the Herzelia beach.
In the last summer i was in Israel after being calld for my "duty" as a grandmother to look after my two sweet grandchildren. they are sweet and energetic! especially the lil boy. he love football, drumming, eating, and running about massing the whole house. enjoyed every second taking care of them.

Ya Ya think his teddy is having flue...and running nose

 ready for Shabath dinner wearing only his KIPA...

Soon he will celebrate his two years B-Day
we did allot of things together, going to the beach playing with send cooking, baking, painting, and even harvesting green olives from my mothers trees. October is olives harvest time in Israel and the Mediterranean. the trees were loaded with olives that we all piked together.
it was before jewish new year, bit early for the harvest, but i couldn't wait for the olives to be pickled and ready to travel with me back to Singapore.
our harvest from two big brunches of the tree.

the olives in my parents yard were the type you all know Manzalino,  I love the type we call Syrian olives, 
and this one were harvested from my doughtier neighbour in Tel Aviv. this type is ready in mid September for green pickles or October for black salted raisin olives. I made both of them.

pickled olives recipe
 You will need fresh olives, salt and water.
sliced fresh lemon, 2-3 cloves of garlic unpeeled, and dry chilly if you like it hot.
if you can get fresh vine Leif it is great addition of flavour to the pickles
 for every 200 ml water you will need hipped teaspoon of salt.
you can try using mineral water.
feel a bottle with the olives,have the water solution made cup at a time. mix well salt and water to dissolve it well . use fennel to feel the bottle. once it is full live some empty space for the reaction in next few days.
the fermentation will create gas which you need to relies from time to time, or the bottle will explode.

when doing so open it slowly like opening a champaign bottle. once all is out close again. repeat this until the colour has changed. add some olive oil to keep the top from going bad. that's is its ready to  rest and mature. you will slowly see the change in colour. you will need to tern it upside down from time to time to blend all together.
We shared the olives with my momma. this is our share.
keep in cool dark place. can keep long time, even years. but not in my house...
The olives ready now to eat.
** I am using empty soda drink  bottles, to start all when in Israel, when flying empty the liquid and carry only the olives, back here replenish the solution of salt , water.  keeps great!
when ready to eat cut the bottle top and pour all to glass jar.


YaYa and the noise dogy's. They never fall to bark at us.

Early morning Tel Aviv 

Hav Hav to the dog's

lil charming drummer. I miss much!