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 ride...in Tel Aviv 

Hav Hav to the dog's

lil charming drummer. I miss him.......so much!


  1. amazing! so fun to see it!
    love this post... obviously
    וסליחה על החמצת הזיתים שלי....

  2. פשוט מהממים הנכדים האלו. שמחה ואושר!