food for thought

by michelle


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We’ve  just marinated this year’s olives. It’s taken a lot of experimenting to decide on the final method. The first thing was trying them green (unripe) or black (ripe). My preference is for green as the olives are still firm and have a nice nutty flavour. This means, because they’re unripe, that they need to soak in water, changed every day, for 10 to 20 days (an esky with a tap on it makes this task easier). This is the worst part, but is soon forgotten. The next stage is to salt them and I do this in brine. I weigh the olives, put them in a jar and add a tenth of their weight in rock salt before filling the jar with water. I push the olives down with a smaller glass jar inside the neck of the larger one, as any floating olives might become mouldy. At this stage you can forget about them for 4 months! A lot of recipes suggest 12 weeks, but I find them improved as well as less salty with a few extra weeks. This is what my olives look like after salting.


Now for the fun part. I make sure everything I put into my marinade is dry as we usually have quite a few kilos and by the time we eat them all, ingredients like fresh garlic and lemon rind can go slimy or mouldy. I’ve put bay leaves, peppercorns, whole coriander seeds, dried garlic granules plus dry chilli in some, rigani (Greek oregano) in others and a small jar with rosemary. All are well covered with extra virgin olive oil which will also taste even better after having all those olives in it. Here are some of the freshly marinated olives.


Written by michelle picker

October 20, 2010 at 6:47 pm

Posted in miscellaneous

Tagged with ,

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