FW: Curing olives
- Subject: FW: Curing olives
- From: &* D* G* <g*@otenet.gr>
- Date: Sun, 7 Nov 2010 10:29:12 +0200
Ben and list,
I have lived in southern Greece for the past ten years, in *the* olive county, the Kalamata region. Friends have given me olives and recipes for pickling them over the years. We have eaten the olives and tried the recipes, and often the olives are really delicious. However, only last year a friend's mother gave me the best, and simplest recipe:
1. Slit the olives with a sharp knife or a razor blade on two sides. This is the only time consuming part. I guess one could prick them with a fork, but no one here does it.
2. Place the olives in a bucket with water for 6-8 days. Change the water a couple times. They are now less bitter, but not ready for consumption.
3. Drain the olives and place them in a jar with a lot of coarse salt. They will keep for a very long time in the salt. No need to mess with olive oil.
- When you plan to use some of the olives, simply take them out of the jar, rinse them and put them in a bowl with water for ca 48 hours, maybe change the water once. Try one now and then after 24 hours to check if they are ok. The olives now have a mild yet round taste. We rinse them and eat them as they are, but one can really do anything one likes with them, put them in vinegar, with or without herbs, whatever.
Gunnar
