Dry cured olives for entertaining and family dinners
My favourite olives both to make and to eat are dry cured. These are so easy to prepare that it’s generous to say that I “made” them.
They have other advantages aside from the ease of preparation too. Dried olives last considerably longer than brine cured, and the salt used in curing the olives becomes infused with the olive essence.
- 10 lbs Black Olives
- 9 lbs Kosher Salt
- Wash the olives by soaking them for 15 minutes in water that has had vinegar added to it
- Pick through the olives, removing any that show signs of decay
- Pour a layer of salt into a jar or plastic container
- Cover this layer with a layer of olives
- Cover that layer with salt and repeat until all ingredients are used
- Put the lid on, leave it at the back of a dark shelf, and leave them for a month.
- They will look a bit soupy at this point
- Use a slotted spoon to transfer the olives to a new container with fresh kosher salt, reserving the original salt for later use
- At this point, if you want the olives to be pitted, they will be soft, making it easy to press the seeds out. I prefer to do this for myself as the olives are needed,
- When they are sufficiently dry, remove them from the salt and store them in vaccum-sealed bags or in jars with olive oil and kept in the refrigerator