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Curing Olives

Ingredients
  • Here in Algarve in southern Portugal it is now harvest time for
  • olives, one of the main local trees. At the moment peasant farmers
  • are collecting them by bashing their trees with long poles, while
  • their wives and other family members pick them up one by one off
  • the ground. Most of the olives go to make oil, but some are preserved
  • for eating. Everyone has their own method of doing this - here are
  • a couple which we have found successful.
Instructions

Lightly salted olives, with herbs Soak the olives in plain water, changing the water daily for about a week. Then add about 100 grams of sea or rock salt per kilo of olives, cover and leave for two or three months. Some mouldy oil may form on the surface, but this does not matter. Simply skim it off. Replace the water, adding the same amount of salt, and some herbs, such as crushed garlic, thyme, bay leaves or any other savoury herbs. The olives are now ready for eating. To speed the process, you can make a small cut into each olive before soaking. They will then be ready in a few weeks. Strongly salted olives Wash and dry the olives. Place in a container in layers, alternating with dry rock or sea salt, using about 300 grams of salt per kilo of olives. Cover and leave for six months. The salt will extract liquid from the olives, leaving them shrivelled. Before eating the olives, rinse in plain water, or soak for a few hours. These olives have a much stronger taste than the first ones. Olives prepared in either way will keep for a year or more. We enjoy eating them with bread and cheese or a drink.

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