A few blogs ago I wrote about my recipe for pickled olives. I mentioned in it that I would also be trying out a recipe for dried, salted olives. Well, I have performed that experiment and although it’s not completed, I wanted to share my progress with you so far. (The olives probably have about another few days or a week to sit in the salt…)
Anyway, here are some photos:
The olives should remain under salt for about three weeks until they are nice and wrinkly. You should stir the olives, or shake the pot every day. The salt becomes damp as it absorbs their bitter juice. I needed to add more salt at regular intervals. I think I have used about 5 bags of half a kilo so far, which although it sounds a lot is well worth it because it costs me only 34 céntimos per bag — and the olives were free.
When they are ready, I can either shake or wash all the salt off, then tightly pack the dried olives into sterilised jars, filling and covering with a layer of oil to form an airproof seal.
I will include photos and comments on the finished result in a further blog.
Well, that’s all for now. Thank you for visiting — take care! xxx
Hello! I was born in London but moved to Cordova (inland Andalusia) thirty-two years ago. Although I qualified as a geologist, I had to retrain, and I now teach English and work as a freelance translator, writer and artist (sort of!).
I have written and published two books: Edward’s Secret and the Enchanted Throne for young teens, available from Amazon, and also 'An English Lady in Cordova - the Alternative Guide' which tells of my experiences (both humorous and harrowing) of living in Cordoba and later on, in the countryside location of Posadas. I describe the culture, history, geography and emblematic sites of Cordova, Posadas, the neighbouring villages and local Sierra — (hence the ‘alternative guide’ bit!)
My blogs talk about my experiences here, my day-to-day life, and also include poetry, quotes, literature, art, photos, nature, and thoughts and reflections. (In other words, it’s a bit of a pot pourri, but unfortunately, I still haven’t learnt how to house these categories into the different pages that appear in the menu!)
I do hope you enjoy reading my blogs, and I welcome your comments and questions, as I love to interact with people.
Thank you for visiting — bye for now!
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