Fresh olives, when cured with salt and water, transform from bitter fruits to flavorful gems. Large, fresh olives are ideal for this process, as they hold their texture well and develop a rich, earthy taste. Once cured, they become a versatile ingredient, perfect as appetizers or additions to any menu.
Ingredients
- Large, fresh olives (green, black, or a mix)
- Water (enough to cover the olives)
- Coarse sea salt (for the brine)
Instructions
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Select and Prepare the Olives
Choose large, fresh olives that are unblemished and firm. Rinse them thoroughly under cold water. Using a small knife, make a slit in each olive or gently crack them with a flat surface to help release bitterness during the curing process. -
Start with Water Soaking
Place the olives in a large bowl or container and cover them with cold water. To keep them submerged, place a small plate or weight over them. Change the water daily for 7-10 days to draw out the bitterness. -
Make a Salt Brine
After the soaking period, prepare a brine by dissolving 100g of sea salt per liter of water. Drain the olives and transfer them to a clean jar or container. Pour the salt brine over the olives, ensuring they are fully submerged. -
Add Flavor (Optional)
To infuse the olives with extra flavor, add garlic cloves, lemon wedges, fresh herbs (like rosemary or oregano), or chili flakes to the brine. -
Cure the Olives
Seal the jar and store it in a cool, dark place. Allow the olives to cure for 3-6 weeks, checking their taste after 3 weeks. When they’re no longer bitter and have absorbed the brine's flavor, they’re ready to eat.
Serving Suggestions
Cured olives make an excellent appetizer on their own, paired with crusty bread, cheese, or wine. They also shine as toppings for salads, pizzas, or pasta, adding a punch of Mediterranean flavor to any dish.
Large, fresh olives cured at home are not only delicious but also a testament to the beauty of simple, natural ingredients.
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