DRY SALT-CURED OLIVES
Yield 2 Pounds Cured Black Olives
Number Of Ingredients 8
Steps:
- 1. To make the curing container, line the wooden box with the burlap. 2. Place the 1 pound of curing salt and the 2 pounds of olives in the box, and toss to mix. To keep mold from forming, move the olives around to be sure they are well coated with the salt. Pour the additional 2 pounds of salt evenly over the olives. The top layer of salt should reach a depth of 1 inch. The salt will combine with the moisture from the olives to produce a brine, so keep the box outside in a protected place, as it may leak. 3. After 1 week, the olives must be rearranged. Pour the olives and salt into another container, and then back into the prepared box. Let them rest for 3 days and then mix again. 4. Every 3 days thereafter, repeat the mixing process by turning the olives and salt into another container, and then putting all back in the original box. Follow this step until the olives are shriveled and wellcured. This part of the process will take from 30 to 36 days. A taste test will tell you when the olives are ready. 5. Discard the excess salt by gently shaking the olives in a colander. Because all of the olives probably won't fit in the colander, do this step in stages. 6. Fill a large pot with water, and bring to a boil. Quickly dip the olives in the boiling water. To make this easy, use a pot large enough to accommodate the colander, and dip the olive-filled colander in and out of the water. 7. Drain the olives on a large towel or on several layers of paper towels. Allow to air dry overnight. 8. Mix the dried olives with the 2 ounces of storing salt, and place in an airtight container. Store in the refrigerator, and use within a month. These olives may be used as is in cooking. If you want to munch on them, spray them with olive oil and roll them around to give them an appetizing shine and extra flavor.
Nutrition Facts : Nutritional Facts Serves
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