Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [olive]

27 questions
3
votes
1 answer

How do you make unsalted olives?

How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't find any recipe/resource describing the process?
Dan B
  • 329
  • 3
  • 10
2
votes
1 answer

How do I mellow out the saltiness in black olives?

I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the saltiness in the olive in a subtle way so I could incorporate them to more dishes.
Bar Akiva
  • 5,835
  • 23
  • 74
  • 116
2
votes
2 answers

I added olive oil to my cake, but I haven’t baked it yet

The taste is so strong, and I haven’t even baked it yet. How do I make it taste better? I added it as a butter substitute... now what do i do?
user84611
  • 21
  • 1
1
vote
2 answers

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, then simmered for two to three hours. Fifteen minutes…
Stephan
  • 11
  • 1
1
vote
0 answers

Has anyone tried to bake raw olives?

I was thinking about alternative ways of processing olives. Has anyone tried to bake raw olives? What did it look and taste like?
Peter
  • 11
  • 1
1
vote
3 answers

Could it be bad black olive that I've eaten?

I tried some black olive on the pizza from a USA style pizza shop and it taste really bad. Given that it is praised as a really good stuff I am wondering if it is a matter of taste or the black olive also have some grading. What should a good black…
lamwaiman1988
  • 1,521
  • 11
  • 27
  • 33
1
vote
0 answers

Green manzanilla olives - the brine has turned black

I opened this jar 3 weeks ago. I had written the date on it when I opened it. I just took it out to use some green olives a salad and the brine has turned inky black. The olive are sort of taking on that color. I grabbed a fresh jar to compare of…
Melissa A Kellison
  • 11
  • 1
1
vote
1 answer

Marinade for hard olives?

Will any marinade soften overly tough large green olives? I tried simmering in veggie broth before stoning and adding to pasta sauce: even an hour made little difference.
Pat Sommer
  • 5,372
  • 2
  • 22
  • 29
0
votes
1 answer

Does cooking olive oil remove bacteria?

I think some water got into my olive oil bottle, which can make bacteria grow. I'm thinking of using that bottle for frying or baking, would that make using it safe?
Samara Assis
  • 1
0
votes
1 answer

Olive oil, Canola oil, or almond oil

Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Thanks.
AChef
  • 3
  • 2
0
votes
2 answers

How salty is olive brine?

I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
dfeuer
  • 135
  • 7
0
votes
1 answer

How important are olives in Ropa Vieja? Can I substitute/omit them?

I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that something about the briney/acidic nature of the olives helps break down the otherwise…
pavja2
  • 337
  • 2
  • 7
1
2