Homemade Fermented Olive Black Vinegar & Recipe

Black vinegar is commonly used by Chinese traditional healthy diet for confinement in flavor boost. There are variety of black vinegars in the market. Black vinegar is made from whole grains like barley, wheat, millet and sorghum.

Drinking vinegar is beneficial to health. For easy to drink combined black vinegar with honey. It is recommend diluting vinegar and water with ratio of 1: 3 parts of water. What about adding some fruit flavor into black vinegar? Fresh Olive Black Vinegar is the best choice for you.... harvest season is the right moment for preparing pickle and ferment of raw Black Olives. Try to make your own homemade Olive Black Vinegar now. 

Olive has the monounsaturated fats, polyphenols and vitamin E that help to nourishing the skin to support for healthy skin and mucus membrane, the olive black vinegar is good source of health foods and drink to women going through menopause, it helps to reduce hot flashes, also a beauty maintenance and healthy diet drink.

My home made fermented Olive Black Vinegar has the rich taste of black olive in sweet vinegar. I love the fermented Olive Black Vinegar added in my cooking series also my favorite seasonings, and thereafter, the fermented black olive is the healthy dietary snack. It is also widely used in traditional confinement recipe particularly Chinese cuisine, like pork leg or chicken feet serve in black vinegar with ginger. The acetic acid of black vinegar beneficial in improves blood circulation to remove stagnate blood in uterus after birth, it has blood thinning properties, to lower cholesterol level, that also increase energy level help in recovery and build and restore the energy in post-natal delicious healthy diet. 

 

Simply Senz fermented Olive Black Vinegar

As raw or fresh olives can not be eaten right away and it is slightly bitter in taste. Fresh olives contain active phytonutrient compounds - oleuropein and phenol compound which also known as carbolic acid and organic acid. Oleuropein has the antioxidant effect. Olive is rich in Vitamin E, it also has the anti-inflammatory properties, which help to lower the risk of inflammation, and help in healing the damage wounds especially after birth delivery. It contains the nutrients of iron, dietary fiber, copper, fatty acids, amino acids and more nutrients to maintain good health for good energy source. 

Although I am a Hakka heritage, and mixed with Teochew was my upbringing, at least I learned a few of other varieties of Teochew pickles, raw Olives are used as pickle or fermented olives black vinegar for the traditional postnatal confinement food in Teochew style too.

My previous blog topic of how to cure fresh olives with salt-curing, the simple recipe of making healthy Olive snack, simply add in soy sauce and brown sugar to accelerate the process in few minutes to turn raw Olives into delicious food (read here). 

Making of fermented from the fresh olives into sweetened black vinegar, instead of using brown rice vinegar is quite simple to make it your own. Which is aged, fermented for at least 3 months, but I prefer to keep them for longer period of 6 months or longer. It produces excellent sweet aroma flavor in my home made Olive black vinegar. Ideal for cooking pork leg, chicken and dipping sauce for dumplings, a sweet and sour snack of fermented olive black vinegar for an extra dash of flavor, pickle olives or fermentation make the fresh olives more palatable.

How to make Fresh Olive Black Vinegar

Ingredients:

1 kg of Fresh Olives
1 bottle Black Vinegar
1 cup of brown rice vinegar
½ cup of malt sugar
3 tbs. of salt (for salt-curing purpose)

The preparation:

1. Wash fresh olives with running water thoroughly.

2. Soak fresh olives in the cold water with 3 tbs. of salt till it is slightly soften. (do not soak too long, approx. about 5 to 10 minutes, if not, the fresh olives will be too soft), throw away the salt water, rinse well.

3. Let it totally air dried.

4. Place all salt-cured fresh olives into a sterilize glass jar and fill with sweetened black vinegar, brown rice vinegar, malt sugar or honey to cover the whole olives.

5. Keep the lid closed.

6. Period of fermentation at least 3 months for making vinegar. The longer the ferment period is much better.

Take Note:

During fermentation process the lid need to be opened once a week at the start, to allow the oxygen to flow to enable the gases of fermentation should be able to escape. 

Drinking Olive Black Vinegar:

Take about 1/3 cup of fermented Olive Black Vinegar, diluted with water. Drink it. If you prefer to add sweet taste, just add honey into it.

Teochow style of Cooking Olive Black Vinegar ginger chicken

Ingredients: 

• 1 chicken drumstick - chopped
• 2 cups of Olive black vinegar
• 10 fermented olives
• 1/2 teaspoon of salt.
• 2 tbs. honey
• 2 tablespoon light soy sauce
• 100g ginger slice
• 3 pips garlic clove, minced
• 1 tbs of olive oil
• 2 tbs of rice wine

Preparation: 

1. Wash Clean chicken drumstick, remove skin. Chopped in small pieces.

2. Remove skin of ginger and cut in thin slices.

Cooking Method: 

1. Heat pot; add 4 tablespoons cooking oil to preheat.

2. When oil is hot, add in minced garlic and ginger slices, stir-fry for 15 seconds til light brown in color;

3. Add in the chicken, stir fry for 3 minutes.

4. Add in light soy sauce, olive black vinegar, fermented olives, salt and sugar, stir and cook till the sauce lightly reduced.

5. Simmer in low heat cooking until the chicken is cooked.

6. Stir in rice wine and cook for 1 minute. 

7. Remove from heat. Done and serve.