The olives (a 'carboncella' native Italian variety) collected from one of our trees back in December, were put inside a bowl, under layers of sea salt for 60 days.
|Covered with large sea salt for 60 days|
|After rinsing off all the sea salt I left the olives to dry for 2 days on a cotton towel|
Then, I simply rinsed the olives and left them to dry on several cotton towels. I turned them every now and then to ensure they dried well.
I then chopped some orange peel and some garlic until I had a small handful of this mixture.
Finally, I put the cured olives in jars, mixing them with the orange peel and garlic and finally covered them with our own olive oil. Fatto (done)!
|Making sure all the olives are covered with extra virgin olive oil|
PS: Nothing is ever wasted: for once all the olives are eaten, the olive oil from the jars can be re-used for dressing or cooking, with its wonderful flavour of orange and garlic.
Let me know what way you cure olives as I would love to hear from you.
Convivio Rome conducts Rome Olive Tours, Italian Cooking Classes, 3 and 5 night Italian Culinary Vacations and Wine tours, all in the Sabine Hills, just north of Rome in Italy.