fermented olives taste like acetone Jun 17, 2015 20:03:39 GMT -5
Post by blueadzuki on Jun 17, 2015 20:03:39 GMT -5
The quick home processing involves crushing or slicing every olive, the industrial recipes use NaOH, and i would like to avoid both if possible.
Mark Dymiotis who i linked above suggests that lots of the flavour compounds are washed away in the slicing/crushing/rinsing process, and after tasting the results of just plain long brine-soaked olives, i would have to agree.
I might try the airlock.
If I have learned one thing in my life it is to NEVER assume that something sounds so stupid that there are not people who will believe it to be true and act upon it. And while you can't save people from their own idiocracy, that doesn't meant you don't have an obligation to try, or blame when you fail (To quote my Grandpa "Just because something is impossible doesn't meant you don't have to do it.")
Beef suet might work even better, since it goes waxy (well, tallow) at cool temperatures. Actually didn't a lot of people actually USE some sort of wax to cover the tops of things for cellar storage (I seem to remember reading someone saying that when they were a kid their parents would send them down to the root cellar to break the wax seal off pots of meat and scoop some out.) One the other hand, the bacon grease would probably taste better if you didn't want to scrape the stuff off on the other end (if you pitted the olives before you cured them, you could toss the whole thing in the blender and get one hell of a tapenade.)