From oil dependence to local resilience

Preserving food after oil

I want to use whey to preserve olives but can't find anything on the internet of great use. Anyone know where to get this information?

Tags: food, preserving, whey

▶ Reply to This

Replies to This Discussion

Permalink Reply by Alun James on June 12, 2008 at 13:50

Not sure where you are coming from Deirdre - I dearly hope that we will never run out of Olive Oil and the other ingredients I am using (right now) are simply salt and water.

It is the first time for us but we are treating our Olives right now. Cover the olives with water, add a quarter of a cup of salt for every 10 cups of water used, change the water daily and do this for 10-12 days.

Once this is done the bitter flavour will have gone and then the olives can be preserved in what ever medium takes your fancy. Vinegar or olive oil.

Have I missed your point?

Alun

▶ Reply

Permalink Reply by Deirdre Kent on June 12, 2008 at 16:07

Yes I can preserve them with salt ( I put an egg in it and add salt till the egg floats, also split the olives) but I think you could also do it with whey as my husband isn't keen on the salted olives.