{"id":1463,"date":"2026-10-31T16:19:30","date_gmt":"2026-10-31T15:19:30","guid":{"rendered":"https:\/\/hervejoly.fr\/?p=1463"},"modified":"2026-10-31T16:19:30","modified_gmt":"2026-10-31T15:19:30","slug":"recette-olives","status":"publish","type":"post","link":"https:\/\/alternative-citoyenne.fr\/index.php\/2026\/10\/31\/recette-olives\/","title":{"rendered":"\ud83e\uded2 Recette traditionnelle des olives vertes en saumure"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00c0 l&#8217;\u00e9tat brut, l&#8217;olive ne peut pas \u00eatre consomm\u00e9e directement : sa chair contient un compos\u00e9 naturel extr\u00eamement amer. Pour r\u00e9v\u00e9ler toutes ses qualit\u00e9s gustatives, le fruit n\u00e9cessite un traitement pr\u00e9alable d&#8217;adoucissement (\u00e0 la lessive de soude) suivi d&#8217;une conservation en saumure \u00e0 10 %.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce protocole d\u00e9taille les dosages exacts, les \u00e9tapes de rin\u00e7age et les r\u00e8gles de s\u00e9curit\u00e9 indispensables pour une pr\u00e9paration maison r\u00e9ussie.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\u26a0\ufe0f Pr\u00e9cautions de manipulation<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">La soude caustique est un produit corrosif qui peut provoquer des br\u00fblures.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Portez des <strong>gants de m\u00e9nage \u00e9pais<\/strong> et des <strong>lunettes de protection<\/strong> pendant la manipulation du bain de soude.<\/li>\n\n\n\n<li><strong>R\u00e8gle d&#8217;or :<\/strong> Versez toujours la soude <strong>dans l&#8217;eau<\/strong> (jamais l&#8217;eau dans la soude) pour \u00e9viter les projections.<\/li>\n\n\n\n<li>Utilisez <strong>uniquement<\/strong> un contenant en verre, en gr\u00e8s ou en c\u00e9ramique (bannissez le plastique et le m\u00e9tal).<\/li>\n<\/ul>\n\n\n\n<h1 class=\"wp-block-heading\">\u00c9tape 1 : La d\u00e9sam\u00e9risation (Le traitement)<\/h1>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients et mat\u00e9riel :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 kg d&#8217;olives vertes<\/strong> fra\u00eeches.<\/li>\n\n\n\n<li><strong>2 litres d&#8217;eau<\/strong> (eau du robinet).<\/li>\n\n\n\n<li><strong>20 cl de lessive de soude<\/strong> liquide de grade alimentaire, (soude caustique NaOH \u00e0 30%).<\/li>\n\n\n\n<li>Une jarre en verre, gr\u00e8s ou c\u00e9ramique.<\/li>\n\n\n\n<li>Un linge blanc propre et une petite assiette propre.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions :<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Pr\u00e9paration du bain :<\/strong> Dans votre jarre, versez d&#8217;abord les <strong>2 litres d&#8217;eau froide<\/strong>. Ajoutez ensuite  <strong>20 cl de lessive de soude<\/strong> en m\u00e9langeant doucement avec une cuill\u00e8re (en bois ou en inox).<\/li>\n\n\n\n<li><strong>Immersion :<\/strong> Plongez les 2 kg d&#8217;olives dans le m\u00e9lange.<\/li>\n\n\n\n<li><strong>Maintien :<\/strong> Recouvrez les olives avec le linge blanc, et posez une petite assiette par-dessus pour les maintenir totalement immerg\u00e9es. <strong>Aucune olive ne doit surnager<\/strong> au contact de l&#8217;air, sinon elles noirciraient.<\/li>\n\n\n\n<li><strong>Le contr\u00f4le de \u00ab cuisson \u00bb (au bout de 3 heures environ) :<\/strong><\/li>\n<\/ol>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Retirez 2 ou 3 olives avec une cuill\u00e8re et coupez-les en deux dans le sens de la longueur.<\/li>\n\n\n\n<li>Observez la chair : avant l&#8217;action, elle est blanc laiteux ; en cuisant, elle brunit en partant de la peau vers le noyau.<\/li>\n\n\n\n<li><strong>Quand arr\u00eater ?<\/strong> D\u00e8s que cette teinte brune atteint <strong>les 2\/3 de l&#8217;\u00e9paisseur de la chair<\/strong> (en s&#8217;approchant du noyau sans le toucher), la cuisson chimique est termin\u00e9e.<\/li>\n<\/ul>\n\n\n\n<ol start=\"5\" class=\"wp-block-list\">\n<li><strong>Vidange :<\/strong> Jetez soigneusement l&#8217;eau de soude.<\/li>\n<\/ol>\n\n\n\n<h1 class=\"wp-block-heading\">\u00c9tape 2 : Le rin\u00e7age &#8211; \u00e9limination du produit<\/h1>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remplissez imm\u00e9diatement la jarre avec de l&#8217;eau claire (sans le linge).<\/li>\n\n\n\n<li><strong>Le rythme :<\/strong> Changez l&#8217;eau claire <strong>matin et soir<\/strong> tous les jours.<\/li>\n\n\n\n<li><strong>Le contr\u00f4le :<\/strong> \u00c0 chaque changement d&#8217;eau, coupez une olive. Le rin\u00e7age est r\u00e9ussi lorsque l&#8217;eau devient limpide et que le centre de l&#8217;olive ne pr\u00e9sente plus qu&#8217;une fine aur\u00e9ole blanche d&#8217;environ <strong>1 millim\u00e8tre autour du noyau<\/strong>.<br><em>(Cette \u00e9tape prend g\u00e9n\u00e9ralement entre 4 et 6 jours).<\/em><\/li>\n<\/ol>\n\n\n\n<h1 class=\"wp-block-heading\">\u00c9tape 3 : La pr\u00e9paration de la saumure<\/h1>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>2 litres d&#8217;eau<\/strong><\/li>\n\n\n\n<li><strong>200 g de sel fin<\/strong> (soit une concentration de 10 %)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions :<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dans une casserole, portez les 2 litres d&#8217;eau \u00e0 fr\u00e9missement avec les 200 g de sel pour qu&#8217;il se dissolve bien.<\/li>\n\n\n\n<li>Laissez le m\u00e9lange <strong>refroidir compl\u00e8tement \u00e0 temp\u00e9rature ambiante<\/strong>.<br><em>(Ne versez jamais de liquide chaud sur vos olives !)<\/em><\/li>\n\n\n\n<li>Laissez reposer quelques minutes : un d\u00e9p\u00f4t blanch\u00e2tre (calcaire\/impuret\u00e9s du sel) va se former au fond de la casserole. <strong>Ne l&#8217;utilisez pas<\/strong> : versez uniquement la saumure claire dans un autre r\u00e9cipient.<\/li>\n<\/ol>\n\n\n\n<h1 class=\"wp-block-heading\">\u00c9tape 4 : La mise en bocaux et conservation<\/h1>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Transvasez vos olives bien rinc\u00e9es dans des bocaux propres (remplis aux trois quarts ou presque en haut).<\/li>\n\n\n\n<li>Versez la saumure froide et claire par-dessus, jusqu&#8217;\u00e0 ce que les olives soient <strong>totalement submerg\u00e9es<\/strong> sous au moins 2 ou 3 centim\u00e8tres de liquide.<\/li>\n\n\n\n<li>Fermez herm\u00e9tiquement les bocaux.<\/li>\n\n\n\n<li>Les olives peuvent \u00eatre consomm\u00e9es apr\u00e8s quelques jours (le temps que le sel p\u00e9n\u00e8tre bien) et <strong>se conservent ainsi pendant un an<\/strong> \u00e0 l&#8217;abri de la lumi\u00e8re et de la chaleur.<\/li>\n\n\n\n<li><em>Une fois le bocal ouvert, conservez-le au frais et veillez \u00e0 toujours attraper vos olives avec une cuill\u00e8re propre pour pr\u00e9server la saumure sur plusieurs semaines.<\/em><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>L&#8217;olive fra\u00eechement r\u00e9colt\u00e9e ne peut \u00eatre consomm\u00e9e directement \u00e0 cause de son amertume naturelle. Cette m\u00e9thode traditionnelle permet de d\u00e9sam\u00e9riser les olives (style Picholines) et de les conserver en saumure pour l&#8217;ap\u00e9ritif.<\/p>\n","protected":false},"author":3,"featured_media":1464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-1463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\ud83e\uded2 Recette traditionnelle des olives vertes en saumure - Alternative Citoyenne - Mauguio &amp; Carnon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/alternative-citoyenne.fr\/index.php\/2026\/10\/31\/recette-olives\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\ud83e\uded2 Recette traditionnelle des olives vertes en saumure - Alternative Citoyenne - Mauguio &amp; Carnon\" \/>\n<meta property=\"og:description\" content=\"L&#039;olive fra\u00eechement r\u00e9colt\u00e9e ne peut \u00eatre consomm\u00e9e directement \u00e0 cause de son amertume naturelle. Cette m\u00e9thode traditionnelle permet de d\u00e9sam\u00e9riser les olives (style Picholines) et de les conserver en saumure pour l&#039;ap\u00e9ritif.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/alternative-citoyenne.fr\/index.php\/2026\/10\/31\/recette-olives\/\" \/>\n<meta property=\"og:site_name\" content=\"Alternative Citoyenne - Mauguio &amp; Carnon\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-31T15:19:30+00:00\" \/>\n<meta name=\"author\" content=\"Admin2\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Admin2\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/\"},\"author\":{\"name\":\"Admin2\",\"@id\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/#\\\/schema\\\/person\\\/8ea890e2e37f6ff6b50358b025c11c67\"},\"headline\":\"\ud83e\uded2 Recette traditionnelle des olives vertes en saumure\",\"datePublished\":\"2026-10-31T15:19:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/\"},\"wordCount\":683,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/#primaryimage\"},\"thumbnailUrl\":\"\",\"articleSection\":[\"Recettes de Cuisine\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/\",\"url\":\"https:\\\/\\\/alternative-citoyenne.fr\\\/index.php\\\/2026\\\/10\\\/31\\\/recette-olives\\\/\",\"name\":\"\ud83e\uded2 Recette traditionnelle des olives vertes en saumure - Alternative Citoyenne - Mauguio &amp; 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