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Curing Olives in our
Andalucian Home
Curing
Olives in their Jar
Until a friendly nieghbor handed us two buckets of ripe Verdial Olives
we didn't know we would be Curing Olives here in our new Andalucian
Home.
Olives straight from the tree.
We arrived in Periana - here on
the Axarquia (East of Malaga, Spain) on
the 10th March 2009 and immediatly started work on the renovation of
our 6 Bedroom B and B property. So work had to stop for a while on our
Mediterranean Recipe Website. Now we're pleased to say we're ready to
go and we'd like to welcome any visitors to the site to share our
passion for Mediterranean food as our Guests. Just Click
here to visit our Periana Bed and Breakfast Website. Where we
will look after you Royally.
Periana is famous for two things: Olive Oil and Peaches. We'll be
dealing with the Peaches later on in the year,(the Peach Festival is in
August) but for now we'd like to show you how we dealt with the Olives
we were given when we first arrived.
Ready
to Eat
Luckily, Pam still had her old Olive Curing Recipe - and here's how we
produced our first
Periana Verdial Olives. It's really quite simple and quick (if you've
got about six weeks to spare).
Find everything you need for Spanish food and Cooking at La Tienda
- the online Spanish market with main offices in the USA and Spain.
It's a family run business, proud of it's quality and service.
Ingredients
* 5
pounds of ripe
Verdial Olives -or any ripe black Olives.
* 3 pints of water.
* 4 Tablespoons salt.
* 3 lemons, cut into 1/2-inch cubes.
* 2 Tablespoons dried Herbs - we used Thyme but you can use
Oregano or Rosemary instead.
* 2 cups Sherry wine vinegar.
* 6 cloves garlic, peeled and cut in 4 Lengthways.
* 2 Tablespoons cumin seeds, crushed.
Curing Olives Method.
- First cut your Olives all around with a sharp
knife, to help them
absorb the liquid.
- Then soak them in clean water for Two Weeks -
changing the water daily.
Keep them in a cool dark place and cover the top of the water with a
piece of wood or a plastic bag of water - to make sure they are all
submerged.
- Now boil your three pints of water, disolve the
salt in it and add the
other ingredients.
- Divide your Olives amongst six sterilized - One
Liter Pickling Jars and
mix in the Brine. Leave in a cool dark place for Three weeks.
Fantastic!
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