Brine Cured Olives Recipes
BRINE-CURED OLIVES
So next time you're at the market, don't bite into that fresh green olive and then spit it out. Buy a few kilos and try this instead.
Provided by Tony Chiodo
Categories Snacks
Time 1h30m
Number Of Ingredients 2
Steps:
- Cut a deep slit in each olive with a sharp paring knife, then put the olives into a glass or earthenware jar or vat. Top with sufficient brine to cover. Put a plate or similar cover over the olives and weigh down with a brick or any other heavy object, making sure the olives are fully immersed in the water and salt formula. Stir once in a while and wait a week before rinsing and changing the brine. Continue to do this once a week for at least 3 weeks. Taste the olives after the third week. If they are still too bitter, continue to rinse and change the brine a week at a time. Sometimes it may take up to 5 to 6 weeks. Skim off any scum that rises to the top. Black olives require the same process, but because they are more mature they will take only 1-2 weeks to cure. Once ready, dress the cured olives to your taste. Some combinations are: whole garlic cloves and dried oregano or thyme, topped with a light olive oil and stored in a jar. Add slices of garlic, the zest of an orange or lemon and 1 tsp of fennel seeds before steeping large black olives in olive oil to mature. Another idea is to spice the olives with dried chilli flakes and whole coriander or cumin seeds. Don't forget the pips!
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- Pick your olives, choosing the fattest, darkest olives. Squeezing an olive should release a milky liquid if it's ripe enough to brine.
- Once picked, if you have a real difference in colours, sort the green ones away from the black ones. The green ones are less mature and will need a little longer to brine and lose their bitterness.
- You can choose now to slit your olives, or leave them whole. Slitting each olive will allow the water and salt to penetrate it faster and remove the bitterness. If you leave them whole, they'll need to sit in a brine a lot longer.
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