| Curing Black Olives |
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| 1 kg black olives washed |
| 1 kg preserving or kosher salt |
To finish
1 heaped Tbsp coarse salt |
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Method
Lay the washed olives in a non-corrosive dish. Straw about 200g of coarse salt over them and mix well. Next day drain away all the accumulated liquid; add anther 200g of salt and leave to marinate. Repeat this procedure for 5 days. On the sixth day rinse the olives well in few changes of water. Put them into a clean pickling jar. Add 1 Tbsp salt and the oil, shake well and seal. The olives are ready after 1 week. Or, after the 5th day, spread the olives on trays and dry in the sun until the olives are wrinkled. The outside should by dry but the flesh should be soft enough to dent when pressed. |
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