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LOCATION: Recipes >> Preserving >> Olives 17

Print this Recipe    Olives 17

Brine-Cured Black Olives

2 lb (1 kg) ripe, uncured, black olives
3 1/2 oz (100 g) fine sea salt
1 3/4 pints (1 l) water

fresh thyme, optional
fresh rosemary , optional
fresh bay leaves , optional
extra-virgin olive oil, optional
whole black peppercorns, optional
red wine vinegar, optional
minced fresh garlic, optional
grated lemon zest (yellow peel), optional
grated orange zest (orange peel), optional
dried red chilli peppers, optional

Do not wash the olives. If there are any leaves or stems still
attached to the olives, remove and discard them. In a large crock,
combine the salt and water and stir to dissolve. Add the olives,
cover and set aside in a cool spot for several months, stirring
from time to time. The olives should be covered with a small plate,
to keep them all immersed in the brine. A scum will form on top,
but is harmless and should not be discarded, for the scum is the
sign of a healthy, active brine. When starting with a fresh brine,
the olives will take 3 to 4 months of curing before they are edible.
Never discard a salt brine for olives. The brine will become black
and inky, and can be used year after year. Do not add any seasonings
other than salt and water to the brine. Add specific flavourings
at serving time.

To serve, remove the olives from the brine with a slotted spoon or
wooden olive scoop with holes. Taste the olives. If they are
excessively salty, they can be rinsed or soaked in cold water to
remove some of the saltiness. Serve as they are, or season with
any of the optional seasonings noted.

Yield: 2 lb (1 kg) olives

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