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Yagli Sele – oil-cured (rotated in drums with a little salt, which agitates the olive and causes it to exude oil). These are then dry stored. Very hard to maintain as the containers need to be rotated on a regular basis. This is a rich, low-salt-tasting olive. Duble – purely brine-cured olive. The traditional method of curing is to put the ...
Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.
Traditionally, freshly collected olives were laid up within a large tub (Hebrew: מעטן) and sprinkled with salt before they were to be crushed in the mill, and which function served to heat-up the olives and to induce sweating, thereby bringing them to an advanced stage of ripeness, and make it easier to extract the oil once the olives are ...
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a Turkish olive used for split green olives, green olives in brine, black olives and olive oil. Clingstone. [4] Meslalla: Morocco a Moroccan green olive used for olive oil production, pickled in garlic and hot peppers. It is also used in tagines. Mission: United States originated on the California Missions and now grown throughout the state.
For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these results. These two ingredients do the bulk of the work in brining.
These are labeled as "ripe" green olives that have been cured. [11] The process involves lye-curing in an oxygenated solution, that takes approximately 24 hours instead of six to eight weeks, and treatment with ferrous gluconate that fixes the black color. The olives are then placed in cans in mild brine, then pressured and heat processed. [12]
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