2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We are used to the taste of pickled olives, but there are other ways in which they can be processed and still be delicious. For example, drying olives is one of the easiest ways to prepare this otherwise extremely bitter fruit.
The taste after drying is almost identical to that of the juicy black olives you buy from the store. Unlike so-called water olives, dried olives are usually served without being marinated beforehand.
To dry olives, you need the following products - one kilogram of small ripe dried olives, half a kilogram of salt and one tablespoon of cold pressed olive oil.
Choose fully ripe small olives. Clean them very thoroughly from their stems and leaves. Rinse them well and then let them drain very well in a colander. Using the tip of a knife, drill one or two small holes in each olive. Put a quarter of the salt on the bottom of a large glass jar or ceramic dish and then add a row of olives.
The fruits are sprinkled with salt, then put a new layer of olives, salt and so on until the amount is exhausted. Close the jar and leave it at room temperature. Shake well every day and cover with salt if necessary.
The bitter juices of the olives will begin to come out. They will mix with the salt and turn into a moist paste. If the juices are in a liquid state, drain the liquid and add salt again as described above.
After about three weeks, rinse the salt and try the olives. If they still taste too bitter, salt them again and leave it salted for another week. Otherwise, your dried olives are ready to eat. All you have to do is pour cold pressed olive oil over them.
Ready dried olives they will be wrinkled and have a slightly bitter but very pleasant taste. Dried fruits can be stored at room temperature for up to one month, in the refrigerator for up to six months or in the freezer for up to one year.
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