SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Što je to berba maslina bez bar kojeg kilograma pospremljenog za zimnicu? A kako je berba upravo u tijeku, tako nam je pravi trenutak za podsjetiti se nekoliko dobrih starih načina za čuvanje maslina. A možda i za otkriti poneki novi. Uostalom, masline bismo trebali jesti što češće jer su savršena zdrava grickalica, omiljen dodatak jelima te sjajan način za "podebljati" prehranu zdravim masnoćama i fitokemikalijama poput luteina i betakarotena te vitaminima, osobito vitaminom E.

Načina za pripremiti masline je puno, a uključuju različite tehnike, od soljenja, preko salamurenja do kuhanja i pečenja, a koju tehniku odabrati ponajprije će ovisiti o tome pripremamo li zelene ili crne, a potom i o osobnim preferencijama. Opće je pravilo da se zelene stavljaju u salamuru, dok su crne prikladne za sve spomenute načine, no ni to pravilo nije uklesano u kamenu.

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Foodcollection Gesmbh/Foodcollection Via Afp
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Nedavno sam na splitskom Pazaru kušala usoljene masline za koje su me uvjeravali kako su na početku procesa bile gotovo potpuno zelene. Kako se izgledom nisu razlikovale od standardnih usoljenih maslina, tek me je nešto veća, ali sasvim prihvatljiva doza gorčine uvjerila u izvedivost te za mene do tog trena nezamislive ideje. 

Eto kad već spominjem soljene, krenimo od tog načina pripreme, a u nastavku ćete ih pronaći još nekoliko.

Usoljene crne masline za brzu konzumaciju

Ubrane i oprane crne masline stavite u platnenu vreću i pokušajte ju poravnati tako da se plodovi međusobno ne gnječe. Dobro posolite. Masline po želji možete nabockati vilicom kako bi upile više soli, ali to nije neophodno. U svakom slučaju je bitno vreću svako dva dana protresti ili okrenuti te ju potom nanovo poravnati. Nakon tjedan dana masline možete izvaditi. Čuvajte ih u teglama napunjenim maslinovim uljem i češnjakom, a po želji dodajte koju grančicu ružmarina.

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Shutterstock
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Usoljene masline za čuvanje na duge staze

Kilogram crnih maslina stavite u platnenu vreću pa ih uronite na pola minute do minutu u kipuću vodu. Nakon toga ih prebacite u hladnu vodu. Kad se ohlade, premjestite ih u staklenke, a svaki red pospite solju (trebat će vam  50- 80 g soli). Prilikom slaganja u staklenke maslinama po želji ožete dodati ružmarin, koromač ili lovor. Važno je povremeno protresti staklenke kako bi masline pustile gorčinu. Tekućina koja će se tom prilikom osloboditi ujedno služi kao konzervans, ali važno je da ih u potpunosti pokriva (višak maslina koji ostane "na suvo" možete zamrznuti).  .

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Shutterstock
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Kuhane pa pečene masline

Jedan kilogram zrelih crnih maslina operite pa ih ubacite u dvije litre kišuće vode da se "pofure". Potom ih ocijedite i posolite s tri velike žlice soli te ubacite u pećnicu zagrijanu na 250 stupnjeva. Nakon pet minuta temperaturu se smanjite na 170 stupnjeva, a masline za vrijeme pečenja povremeno promiješajte. Nemojte ih peći previše dugo da se ne bi isušile - čim se prve masline smežuraju, gotove su! Kad su pečene i ohlađene, začinite ih nasjeckanim češnjakom i maslinovim uljem. Ovako pripremljene masline mogu se zalediti.

Konavoske crne masline

U veću staklenku stavite crne masline, dodajte veliku šaku soli i decilitar maslinova ulja pa dobro protresite. Ostavite ih da stoje 10-15 dana, a svakoga dana staklenku protresite. Pustite ih da stoje u tekućini koju su pustile barem dva mjeseca.

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Shutterstock
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Zelene masline u salamuri

Zelene masline operite, a zatim svaku zarežite nožem na 3-4 mjesta (druga opcija koju baš ne preporučujem unatoč tome što je brža je udaranje čekićem) pa ih ostavite da se namaču u vodi preko noći. Ujutro promijenite vodu, a postupak ponovite još 7-8 puta. Nakon toga spremne su za salamuru: posložite ih u staklenke pa ih zalijte vodom koju ste prokuhali sa soli na jednu litru vode ide 100 g soli) te ih dobro zatvorite. Po želji im možete dodati koju grančicu koromača ili ružmarina. Držite ih na tamnom i hladnom mjestu najmanje tri tjedna kako bi što bolje otpustile gorčinu. Prije posluživanja ih možete isprati, a ne zaboravite ih zaliti maslinovim uljem te im, po želji, dodati malo češnjaka.

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Foodcollection Gesmbh/Foodcollection Via Afp
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Zelene masline u lužini

Zelene masline operite pa ih potopite u dvopostotnu otopinu natrijevog hidroksida (NaOH) odnosno po starinsku sode kauštike koju ćete pronaći u poljoprivrednoj ljekarni. Dvopostotnu otopinu lako ćete napraviti miješanjem deset litara vode s 200 g natrijeva hidroksida. Budite jako oprezni jer soda kauštika lako izaziva opasne opekline, a nemojte se ni slučajno odvažiti na nepromišljen potez čuvanja ostatka lužine u neoriginalnoj ambalaži. Masline bi u lužnatoj otopini trebale stajati 12 sati, nakon toga ih je potrebno tjedan dana namakati u čistoj vodi koja se mijenja svaki dan. Po završetku opisanog procesa pospremite ih u tegle s par grančica koromača i zalijte salamurom. Za konzumaciju su spremne nakon par dana, a dobro se čuvaju i do godinu dana.

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Što je to berba maslina bez bar kojeg kilograma pospremljenog za zimnicu? A kako je berba upravo u tijeku, tako nam je pravi trenutak za podsjetiti se nekoliko dobrih starih načina za čuvanje maslina. A možda i za otkriti poneki novi. Uostalom, masline bismo trebali jesti što češće jer su savršena zdrava grickalica, omiljen dodatak jelima te sjajan način za "podebljati" prehranu zdravim masnoćama i fitokemikalijama poput luteina i betakarotena te vitaminima, osobito vitaminom E.

Načina za pripremiti masline je puno, a uključuju različite tehnike, od soljenja, preko salamurenja do kuhanja i pečenja, a koju tehniku odabrati ponajprije će ovisiti o tome pripremamo li zelene ili crne, a potom i o osobnim preferencijama. Opće je pravilo da se zelene stavljaju u salamuru, dok su crne prikladne za sve spomenute načine, no ni to pravilo nije uklesano u kamenu.

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Nedavno sam na splitskom Pazaru kušala usoljene masline za koje su me uvjeravali kako su na početku procesa bile gotovo potpuno zelene. Kako se izgledom nisu razlikovale od standardnih usoljenih maslina, tek me je nešto veća, ali sasvim prihvatljiva doza gorčine uvjerila u izvedivost te za mene do tog trena nezamislive ideje. 

Eto kad već spominjem soljene, krenimo od tog načina pripreme, a u nastavku ćete ih pronaći još nekoliko.

Usoljene crne masline za brzu konzumaciju

Ubrane i oprane crne masline stavite u platnenu vreću i pokušajte ju poravnati tako da se plodovi međusobno ne gnječe. Dobro posolite. Masline po želji možete nabockati vilicom kako bi upile više soli, ali to nije neophodno. U svakom slučaju je bitno vreću svako dva dana protresti ili okrenuti te ju potom nanovo poravnati. Nakon tjedan dana masline možete izvaditi. Čuvajte ih u teglama napunjenim maslinovim uljem i češnjakom, a po želji dodajte koju grančicu ružmarina.

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Usoljene masline za čuvanje na duge staze

Kilogram crnih maslina stavite u platnenu vreću pa ih uronite na pola minute do minutu u kipuću vodu. Nakon toga ih prebacite u hladnu vodu. Kad se ohlade, premjestite ih u staklenke, a svaki red pospite solju (trebat će vam  50- 80 g soli). Prilikom slaganja u staklenke maslinama po želji ožete dodati ružmarin, koromač ili lovor. Važno je povremeno protresti staklenke kako bi masline pustile gorčinu. Tekućina koja će se tom prilikom osloboditi ujedno služi kao konzervans, ali važno je da ih u potpunosti pokriva (višak maslina koji ostane "na suvo" možete zamrznuti).  .

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Kuhane pa pečene masline

Jedan kilogram zrelih crnih maslina operite pa ih ubacite u dvije litre kišuće vode da se "pofure". Potom ih ocijedite i posolite s tri velike žlice soli te ubacite u pećnicu zagrijanu na 250 stupnjeva. Nakon pet minuta temperaturu se smanjite na 170 stupnjeva, a masline za vrijeme pečenja povremeno promiješajte. Nemojte ih peći previše dugo da se ne bi isušile - čim se prve masline smežuraju, gotove su! Kad su pečene i ohlađene, začinite ih nasjeckanim češnjakom i maslinovim uljem. Ovako pripremljene masline mogu se zalediti.

Konavoske crne masline

U veću staklenku stavite crne masline, dodajte veliku šaku soli i decilitar maslinova ulja pa dobro protresite. Ostavite ih da stoje 10-15 dana, a svakoga dana staklenku protresite. Pustite ih da stoje u tekućini koju su pustile barem dva mjeseca.

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Shutterstock
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Zelene masline u salamuri

Zelene masline operite, a zatim svaku zarežite nožem na 3-4 mjesta (druga opcija koju baš ne preporučujem unatoč tome što je brža je udaranje čekićem) pa ih ostavite da se namaču u vodi preko noći. Ujutro promijenite vodu, a postupak ponovite još 7-8 puta. Nakon toga spremne su za salamuru: posložite ih u staklenke pa ih zalijte vodom koju ste prokuhali sa soli na jednu litru vode ide 100 g soli) te ih dobro zatvorite. Po želji im možete dodati koju grančicu koromača ili ružmarina. Držite ih na tamnom i hladnom mjestu najmanje tri tjedna kako bi što bolje otpustile gorčinu. Prije posluživanja ih možete isprati, a ne zaboravite ih zaliti maslinovim uljem te im, po želji, dodati malo češnjaka.

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Foodcollection Gesmbh/Foodcollection Via Afp
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Zelene masline u lužini

Zelene masline operite pa ih potopite u dvopostotnu otopinu natrijevog hidroksida (NaOH) odnosno po starinsku sode kauštike koju ćete pronaći u poljoprivrednoj ljekarni. Dvopostotnu otopinu lako ćete napraviti miješanjem deset litara vode s 200 g natrijeva hidroksida. Budite jako oprezni jer soda kauštika lako izaziva opasne opekline, a nemojte se ni slučajno odvažiti na nepromišljen potez čuvanja ostatka lužine u neoriginalnoj ambalaži. Masline bi u lužnatoj otopini trebale stajati 12 sati, nakon toga ih je potrebno tjedan dana namakati u čistoj vodi koja se mijenja svaki dan. Po završetku opisanog procesa pospremite ih u tegle s par grančica koromača i zalijte salamurom. Za konzumaciju su spremne nakon par dana, a dobro se čuvaju i do godinu dana.

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Najbolje su domaće masline! Crne ili zelene, soljene ili pečene - birajte. Nudimo pet tradicionalnih načina za pripremu

Piše Tea Sumić Miletić
11. studenog 2023. - 11:33
23631239
PREMIUM
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Što je to berba maslina bez bar kojeg kilograma pospremljenog za zimnicu? A kako je berba upravo u tijeku, tako nam je pravi trenutak za podsjetiti se nekoliko dobrih starih načina za čuvanje maslina. A možda i za otkriti poneki novi. Uostalom, masline bismo trebali jesti što češće jer su savršena zdrava grickalica, omiljen dodatak jelima te sjajan način za "podebljati" prehranu zdravim masnoćama i fitokemikalijama poput luteina i betakarotena te vitaminima, osobito vitaminom E.

Načina za pripremiti masline je puno, a uključuju različite tehnike, od soljenja, preko salamurenja do kuhanja i pečenja, a koju tehniku odabrati ponajprije će ovisiti o tome pripremamo li zelene ili crne, a potom i o osobnim preferencijama. Opće je pravilo da se zelene stavljaju u salamuru, dok su cr...

#MASLINE
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16. svibanj 2024 14:56