Dry Curing Olives
Choose fully ripe, small olives for dry salt-curing. Remove and discard any stems that are still attached. Rinse the olives clean with water and drain them well in a colander. With the tip of a sharp paring knife make a slit in each olive.
Glass Jar or Crock Method
Spread a 1/4-inch thick layer of canning/pickling salt over the bottom of a large half gallon glass jar or ceramic crock. Add a layer of olives on top of the salt.
It's okay if the layer is 2 olives deep, but it shouldn't be more than that. Cover the layer of olives with more salt. Add another layer of olives. Repeat until all the olives are completely covered in salt.
Leave at room temperature, stirring the olives or shaking the jar once a day and adding more salt if necessary to keep the olives covered.
The olives will start to exude their bitter juices and the salt will turn into a moist paste. If it becomes totally liquid, drain the olives and return them to the container with fresh layers of salt.
|Salt is pinkish/purple from the liquids leaching from the olives.|
After 3 weeks , rinse the salt off of an olive and taste it. If it is still too bitter, continue to cure the olives, adding salt to absorb the juices, and testing the flavor about once a week.
|4 weeks in salt cure! Perfect taste and texture!|
When ready, olives cured by the dry salt method will have shriveled up and have a very mildly bitter but pleasant flavor. Once the olives have reached that stage, brush off or very quickly rinse off the salt. If you rinse, spread the olives out in a single layer and let them dry off completely before proceeding. This can take several hours (overnight is fine).
Toss the cured olives with 1 tablespoon of extra-virgin olive oil. Store at room temperature for up to 1 month, in the refrigerator for up to 6 months, or in the freezer for up to a year.
|Salt Cured Olives in Extra Virgin Olive Oil|
These olives will have a salty flavor so if you are not used to this type of olive you might want to try a salt/water curing which I will complete next.
I am the most amazed at how tasty these olives are and will be so good in salad and with an appetizer plate over the holidays!