Olive experiment continues

Olivecuring

Lesson 4:  So far, so good.  Everything seems to be happening as it should.  The salt is drying out the olives and today is the day where they come out of their salt bath.  Rinse, repeat, rinse, to get rid of excess salt.  I tasted an olive – I think this experiment may work out!

oliverinsing-Dec2014Lesson 5:  Add flavour.

Back I went on the internet to learn what to do next and found some very good sites on how to marinate olives.  Just Fruits and Exotics in Florida shows a  simple way to preserve and marinate Arbquina olives.  Not sure what type of olives they are but they look nice. They also used a similar method of salt preserving and used olive oil and herbs to marinate.

This New York Times article tells a lovely story about home cured olives and although a different method of preserving is used I took the photo as inspiration for marinating mine ie it doesn’t need to be overly pretty.  And finally, The Nourished Kitchen looks like a great blog worth visiting again.  Here is their article on Moroccan style olives.

Between those 3 reference I had enough confidence to go ahead and prepare the marinade.  With 2 jars of olives to experiment with and using what was in the larder (lemons and bay leaves (from the trees outside), olive oil, fresh garlic, dried sage and chilli) here is the result:

Jar 1 – Lemon Garlic and Sage Olives

  • 2  fresh bay leaves
  • 1 clove fresh garlic
  • Dried sage
  • 1/2 fresh lemon sliced
  • Olive oil to cover

Jar 2- Chili Lemon Olives

  • 2  fresh bay leaves
  • 3 small dried chillis
  • 1/2 fresh lemon sliced
  • Olive oil to cover

marinated olives

Lesson 6:  Taste….hmmm, have to find out how long to marinate. Place in a cool, dark place until the time is right!

You can see Lessons 1-4 here.

 

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