The Cook
Nothing tastes better or gives you a prouder feeling than the savory explosion in your mouth of homemade black olives.
Instructions
1. After locating olive trees loaded with fruit that have not been inundated with chemicals of any sort; pick a basket of dark black olives. They should be smooth skinned and firm.
2. Wash the olives in water only then place in a large bowl and soak overnight. Drain the olives and place on a rack to dry, preferably out doors. Once dry, crack the flesh by mallet, rolling pin or slice approximately 1/8 in. deep.
3. Place cracked olives onto burlap that you have placed inside of a box large enough to accommodate all the olives. Mix the olives with kosher salt in a ratio of 2 pound olives with 1 pound salt and place onto the burlap. Leave the box outside where the olive juice removed by the salt will not drip onto anything of value. Bring the olives in at night to help avoid mildew.
4. Everyday stir the olives around. Each week move the olives to another box, clean the original box and then reload the olives with fresh salt and cure some more. Change the salt etc every three days or so for about a month.
5. After a month and the olives have become very shriveled, remove from salt and place into colander in order to dip them into boiling water for a few seconds. Remove to paper towel to dry overnight.
6. You may now mix the olives with salt to a smaller ratio of 1 pound salt to 10 pounds olives and then use whichever ethnic recipe you prefer, Italian, Spanish, Greek etc.
Tags: olives with, onto burlap, pound salt, ratio pound, salt place, that have