Le CampeRicette | Olive GRATIS

Le CampeRicette | Olive GRATIS

Good morning Good morning guys day still Yes when We are stopped in a parking lot or we work or we eat or we eat or we do both like today Yes exactly Mauri is working and I want to talk to you about a completely free recipe recipe Yes [Music] theme song

What are you doing I’m changing the water on the olives the real olives we picked these olives from a tree in Vlore and nothing Mauri wants to put them in brine to prepare them Here you have to change the water every morning so that’s what they say no change the water on the

Olives just change the water ‘water rolls Good morning from a flooded car park due to rain changed the water to olives and from our olives what a perfume How many days left feel smell smell a perfume Madonna

How good it has become Ok In 15 days we will have the olives no 10 10 days we will have we’ll make the olives no 10 in brine then after we have to wait again Ah ok month I think we’ll let you

Know the last time I think Eh they’re ready Yes now Met then we’ll do the brine What is it that we made as a free recipe very bar bombs not I know if you remember But when we were in Vlora there were some beautiful black olive plants,

Beautiful plump ones that looked at us and I said but who knows if they can be eaten obviously I know that they have to be prepared put in brine they did everything quite simple but oh God we there are different recipes but let’s say there are these simple ones which are basically

What for 20 days we took the olives we picked them and put them in here selecting the ones that were the most beautiful in fact they took on a strange color from black they became a dark not I know but oh well And it should be placed

In water for 20 days, only pure water, changing it every day or even a couple of times a day if you want because this is used to take away the bitterness of the olive, so the olive cannot be eaten

As soon as it is picked even when they make the oil precisely to change the acidification maybe they keep it they collect it they keep it 4 6 8 10 hours then each mill has its own idea also based on the

Type of olive and then squeezes it because the freshly harvested olive sucks Ok to put healthy fashion so let’s get back to us you have to wash them for about twenty days Then if you taste them

Every now and then and the degree of bitterness that the loot has already lasts 15 days Why Not Ok Once this washing has been done for 20 days they are drained and they put it in a cloth to dry for the weak sheep

Come on how much it takes from This was 1 liter all done Yes good Now we’ll empty them here In my opinion they will struggle to get out in fact I imagined I’ll do it but I’ll leave and I’ll leave and nothing He’s better see

Well if you don’t have to reuse the bottle you can cut it and let them come out comfortably apart from the olive scent that is coming out I’ll show you when I’m finished what do you think otherwise stay here Mezzola with me Well guys that’s enough we won’t use this bottle there

Sorry because we always try to reuse plastic so as not to waste it in this case apart from the fact that it’s oily inside But in fact we would have reused it for the next olives But maybe

Mix quality with things that aren’t because these here are Albanian olives from Vlora and then we would like to take some olives, even Greek ones. I’m sorry that you can’t smell the olive scent but it’s an incredible thing. It seems to be Geno. Even the wasps.

Damn, they can smell the scent too. Dry them delicately. Yes, without crushing them because they’ve already become a little softer . but I like the color that they have all taken uniform color Brown Yes well done Taggiasca

Now we’ll leave these here for a moment We don’t need them anyway and let’s get ready for the Vespa to leave I’m afraid of wasps girls Yes Big Gross ciula but that’s how the honey feels Look, it’s

Incredible stuff, whatever the fuck wants to go away, listen, Open that window so if it goes out of the bullshit Eh but then the brine also comes back from there how to prepare the brine basically a

Solution of water ok with a high percentage of salt in this case for each liter of water 100 g us 1 liter should be enough to keep the olives in salt but then you can make flavored wife salts so I don’t know who puts garlic Who puts garlic rosemary garlic

And sage garlic chili pepper oregano Everyone has their own recipe We will probably make it with a little rosemary garlic and see if I get it it’s a chili pepper 100 g of salt this is

Pure Moroccan salt 99 But yes 99 100 open I turn the cap For those he doesn’t know how to block it otherwise it breaks the soul and we put in a nice liter of water so 10 and 10 that is 100 you mean Exactly

600 Oh well give 20 g more the solution must dissolve and it is not at all easy to do so so we will help ourselves by heating a little water guys if the salt doesn’t dissolve you probably have

The evil eye and are subject to misfortunes and call one 44 to give you the muleta That’s right you have to call Fi €10,000 we’ll give you the muleta That’s right And they’ll close the canal for us to add flavor

We decided to put some garlic in it now then I’ll cut it in half again so it releases all its aroma already peeled I’ll let you imagine we’ll put some anise seeds in it and make it spicy by adding a bit of chilli pepper, preferably dried not fresh because

The fresh one rots in water and therefore creates gas In short it’s not right A bit of tomili in Italian eh it starts for you and ends for or Tomi Thyme a bit of thyme a bit of Romero I also said rosemary

And probably two leaves of ‘ Laurel that are in there but I’ll take them after a bit of fennel seeds not much a bit of chilli pepper we’ll put a lot of this because we like spicy I’m similar But this is from Spanish cuisine also known as thyme and a bit

Of Romero also known as rosemary as you can see they are all spices that have a good aroma of taste apart In my opinion the garlic and chilli which it releases a little Then for the rest the

Scent is mostly bresa sterilized jar I’m starting to put it like this I’ll add a little olives if it’s already cooled down in the meantime add a little olives I’ll add a little more spices and garlic

I too want to do my part I’ve helped you a lot I think we have made too much salt St Right right but the precision in the collection has paid off Now let’s see if we can compact it a little eh This is the most difficult operation where Marina pisses me off because

Surely the water will go around after having put all the our spices Ok inside to taste as I told you oregano rosemary mazan mussels with whatever you want ok and having let our brine cool 1 l 100 g which in my opinion we could also do half a liter given how

Full it is and now I’ll take this but you didn’t want a funnel no and I start filling it yes probably half a liter was enough In fact half a liter 50 g of salt But salt it is true that it is the gold of other times

But Voilà Here we have a very precious object thanks to our friend Marco Marco Close Oops and I ‘ll see you in this is the sore point it needs at least a month of maturation in brine

So guys We put them like this I shook them a little so it took everything let’s say Sapporo all the things It should be kept in a dry place in the dark Possibly it shouldn’t

Take rays of sun and warm up because Keep one thing in mind Yes it’s true that it looks like it’s in brine and it’s a preservative but in any case vegetables tend to ferment Ok so I’ll see you in

A month and we’ll see what we’ve done so first take a good look at my face Look at Marina’s Hello Eh See you in a month And here we are after a little more than a month a month and a half

More or less eh How is the face notice the difference Now let’s look at Marina’s one idiot idiot same and here is the result after a month I don’t remember it how many days in short don’t insist

On asking but we also have little brother eh this one Yes because in the meantime we also got the Greek ones and we made Albanian and Greek ones with two different recipes for the occasion I put

On the same Sen shirt again No no really guys I’m not ‘I did it on purpose but I always use the same one Quest No it’s not true I really put this one back to give continuity look at the subtleties

In the Ok let’s start with these Of course they are the ones from the recipe these via these here in my opinion you have to shake them up a little shake them shake these up for me shake them a little, I’ll shake them Remo Let’s see

If the spices mix I would say to open them Actually let’s put them in here and do double I even taste and second so let’s have a competition competition Albania wus Greece or what Ah why don’t you know in Greece these here Marina has a story about this thing here

Ado tell her So the story is that calamata olives are produced right in the area south of the Peloponnese and I am a lover of these olives. I really like the taste of calamata and

I have always bought calamata and instead Mauri I didn’t know them prop Zero in the sense I must have eaten them but I didn’t know that the Cal ones were so famous then Ah l ‘olive tree from Cal Dio

Well so okay in total If you have followed our normal episodes not the camper recipes You have seen that we have collected from a tree stealing these Calamata olives we have put them in brine with a recipe totally different from these and the typical Recipe Greek

How to make calamate So with garlic with lemon with vinegar that is to say they are a slightly different process in fact you have seen what color they have they are really different Yes it’s true these ones

Are Violets they have almost turned white these ones I don’t have at all I understand some are a green part, come closer, they’re both beautiful, let’s start tasting them, I’ll take a fork in the meantime, no, there’s a spoon Ah C a spoon Ah ok, I’m organised, come closer and I’m very curious

To taste or eat Just to understand, to taste No, that’s fine I’m closing eh Close close close these are going to be preserved guys we have to cross the border In two days

We’ll do it because if they catch them they’ll throw them away we would be too sorry Yes but in any case also These would have been ready for New Year’s Eve more or less so since New Year’s Eve and tomorrow they would

Be ready in a couple of days the timing is already right we can also taste the calamata m it seems like liquorice almost this amazing I don’t know these are made with vinegar and lemon which now I’ll show you here but without spices turned red Andora

Near container number two Exactly purple for the occasion no and the camets are two different ones one darker the other lighter both brownish these resemble the tagas And these I couldn’t say In Italy if there is one similar variety I would first go with

The Albanian Vlora ones at Bu m peanut comes off a little spicy Ah well then the spicy comes at the end m a little in the throat I tried this recipe guys if you like spicy Madonna they are very strong Mauri good So I first I smell the garlic Then

I smell rosemary anise and you continue to smell things like oregano what is it that you put these things here and at the end of it all comes the spiciness that stays in your throat they have a medium bitter hint

Ok it’s not the olives too much sweet too salty medium good it would take a piece of cheese in the middle for I would have brought out a glass of wine really eh but it’s still half a day it’s

Early too but tonight This is an epic moment calamata Madò No this is the top guys top Here are the magnets they are really good, a nice fleshy one too the stone comes off well so I can say they are ripe ahno That hint of lemon that you can taste Yes a pinch

Of this lemony acid and and the vinegar and then of S of itself precisely their The their taste These are the ones we found here because we have passed these states we visited Albania well Greece well so you know if Turkey has something we will see what to do in

Turkey anyway Guys remember steal in remember that this recipe is completely free in the sense that the olives came away free the water came away free three kilometers with diesel which is not free to come and get it here but there is no cooking

So no watts at all 0 Wat And this continues to magn’ I I’d close the video here You’re eating them all. The last one is not spoken while eating, right, but I’m finished like this, you can do it, come on, don’t

Spit, you can’t, you can’t, we’re in a camper, you can’t, we’ll say goodbye to you Thanks for coming this far, see you next time Camp recipe Bye bye [Music] guys n

A quasi 3 mesi dalla raccolta, finalmente le olive albanesi di Valona sono pronte!
Ovviamente gratis e zero watt.

00:00 cambiamo l’acqua alle olive
01:54 la salamoia
09:10 l’assaggio
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