Preserved, salted olives (take two)

Hello all! I hope that you are keeping well.

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:

Firstly, I always like to work with a cup of strong tea close at hand — and as you can see, I’m not the only one who appreciates a cuppa! (You can just spy an olive tree towards the left.)
I washed a load of black olives that I had previously picked and made sure they were free from any bugs (or cat hairs). I then pricked each one with a sharp knife, careful to avoid pricking my thumb as I gained momentum…
(The perpetual onlooker)
Once done, I took them inside and placed them in an earthenware crock (which I bought years ago from the nearby village of La Rambla, famous for its ceramics and pottery, exporting worldwide). I first lined the base with some salt
I covered the olives with more salt, then another layer of olives and continued like this until all the olives had been used up…
finishing with a layer of salt.

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.

Here is the result after 2 & 1/2 weeks. The salt appears coarser due to the dampness — it also smells nice ‘n’ olivey. I have just tried one of the olives and they are definitely getting there, tasting good already. However, I will leave them under salt for at least another week until every taste of bitterness has gone (and until I’ve gone to Posadas to buy loads of jars to put the olives in!)
…and here’s a close-up of the little fellas

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

P.S. Comments and questions always welcome

8 comentarios sobre “Preserved, salted olives (take two)

  1. I just love this post. Not just the interest in how to create olives for the table from those picked freshly from the tree, but also the associated details. The lovely terracotta bowl, the cats in attendance and I know this sounds ridiculous, but it looks like you are outside. This is so far from our current situation it seems amazingly exotic. I think we’ve been locked down in dreary England for too long.

    Thank you for sharing your lovely surroundings. I know it’s just as difficult in Spain, but it just seems less stressful to do something outside. The grass is always greener as they say.

    Le gusta a 2 personas

  2. Hello Lisa — thank you for your comment. Yes, I was outside because when it’s not raining it’s sunny, even if cold, so you can just wrap up, put on a sun hat and enjoy the great outdoors. Plus I usually have a cat sitting on my lap and a couple at my feet, as well as Zeus, my burly mastiff who always needs to sit close enough to make contact, so the whole menagerie keeps me warm! I hope you can manage to come over to Doñana soon and enjoy being outside.

    Me gusta

  3. Hello! Thank you for your comment. I also love using things from nature that I source — there’s so much on offer! Olive trees are quite hardy actually and there are different varieties to suit different climates. Here they are grown in the heart of Andalusia where temperatures reach 42 degrees C (107 F) in summer, to the cold, snowy climate of inland Catalonia, so you might be successful in growing them. Good luck!

    Me gusta

Deja una respuesta

Introduce tus datos o haz clic en un icono para iniciar sesión:

Logo de

Estás comentando usando tu cuenta de Salir /  Cambiar )

Imagen de Twitter

Estás comentando usando tu cuenta de Twitter. Salir /  Cambiar )

Foto de Facebook

Estás comentando usando tu cuenta de Facebook. Salir /  Cambiar )

Conectando a %s