Cured Olives
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
31 d. 1 hr
Preparation
Ingredients
for
1
- Second curing
- 13 cups water
- 3 ozs Sea salt
- 8 bay leaves
- 1 lemon (sliced)
- 2 Tbsps dried oregano
- 2 cups white wine vinegar
- extra virgin olive oil
- To serve
- 1 red chili pepper seeds removed, sliced (optional)
Preparation steps
1.
Crack the olives with a rolling pin or hammer to soften the flesh. Rinse with cold water. Place them in a stoneware, earthenware or glass jar and cover with cold water. Place a large plate with a weight on top to keep the olives submerged and cover. Keep in a cool, dark place for 10-14 days, changing the water each day.
2.
Boil the water and dissolve the salt in it. Empty the liquid from the jar in which the olives have been soaking; rinse the olives in cold water and drain well.
3.
Put the olives into a container as before and cover the olives with the salt brine. Add the lemon, oregano, and vinegar. Pour enough olive oil on top to cover the surface. Cover and store in a cool dark place for 3 weeks.
4.
Put the olives and vinegar mixture into cold sterilised jars and seal tightly. Store in the refrigerator and use within 2 months. Garnish with chilli to serve.
