curing olives, part three. dressings

jarbestDespite some personal disbelief, today marks the tenth week since my first batch of olives entered their jars of salty brine. Ten weeks of suspended hope, of weekly brine changes, of fleeting inspections and occasional puckered faces.

I’m glad to announce, whilst inspecting five large jars of marinated olives, that’s it’s all come to an end. A productive, successful and delicious end that’s made the entire process seem worthwhile.

twobowlsliketwobowlsIn hindsight, I’ve largely enjoyed curing my own olives. Everything from boiling (multiple) pots of steaming brine to watching crimson-streaked water swirl down the drain.

Yes, admittedly there have been disappointing moments, frustrating times and slack jaws over the endless mounds of sea salt I’ve used (about two kilos in the past ten weeks). However, whilst eating a soft, sweet olive marinated in fennel, chilli and orange… I’d say that I no longer care.

citrusthymeIn my initial Curing Olives post, I stated that black olives should take around 2-3 weeks to cure, with green olives taking a ‘lengthy’ 4-8 weeks to lose their high level of bitter astringency. Signs of the error in this estimation were obvious by the time of my second olive post, four weeks later.

Let me give a revised estimation: it took around 7-8 weeks for my batch of black olives to reach a level of soft, sweet edibility, whereas the green olives… uh, they took the entire ten weeks to soften and taste edible. Yes, ten weeks. But let me remind you: it’s entirely worth it.

orangefennel2detaillikeI’ve included four variations for dressing olives in the text below (uh, I got a little overexcited). All specify ‘brined then soaked olives‘, which simply means that you’ll need to soak your olives in cool, fresh water for about two hours to release some of the salty brine prior to dressing them. Don’t skip this step. If you do, you’ll end up with beautifully dressed but overpoweringly salty olives.

Taste one during the soaking process: if it’s soft and just slightly salted, you’re ready to dress the batch in whatever flavours you desire. If the ‘salt level’ continues to exceed what’s tolerable, keep soaking the olives as required (if you’ve started the process late at night, place your soaking olives in the refrigerator so that the water doesn’t become tepid overnight).

corseedsmontOne note when it comes to marinating olives: the longer you leave them, the better they’ll taste. In general, I’d recommend storing the well-sealed jars in a cool, dark place for 2-3 weeks prior to serving the olives… however, if you can’t bear the wait, there’s a simple trick to getting the most out of any of the marinades below.

*For accelerated flavour: in a small pan, lightly warm the olive oil with the aromatics (herbs, spices, garlic) until fragrant. Allow the oil to cool, then pour it over your olives. Leave for at least 2 hours, mixing well, prior to serving.

Once opened, all of these olives will keep for about 2 months in the refrigerator.

Got all of that? Okay, now for the fun (recipe) part:

lemoncorianderRecipe 1: Lemon and coriander olives

  • 1 cup (about 110g) mixed olives, brined then soaked (as above)
  • 1 tsp (about 7g) coriander seeds, toasted
  • 4-5 long strips of lemon rind
  • juice from 1/2 lemon
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Crush the coriander seeds lightly in a mortar and pestle. Place them into a medium bowl with the olives and lemon rind. Squeeze over the lemon juice, then top up with extra virgin olive oil. Sprinkle over some salt and pepper, then mix well.

Pour the mixture into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Replace the lid tightly, then invert (turn the jar upside down) to ensure that all of the ingredients are well mixed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

orangedish

orangefennelRecipe 2: Orange and fennel olives

  • 1 cup (about 110g) mixed olives, brined then soaked (as above)
  • 1 garlic clove, peeled and thinly sliced
  • 2 tsp fennel seeds, toasted
  • 1 bay leaf (dried is fine), torn into two
  • 1/2 – 1 tsp dried chilli flakes
  • 4-5 long strips of orange rind
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Place the olives into a medium bowl with the garlic, dried herbs and orange rind. Pour over some extra virgin olive oil, add a sprinkle of salt and pepper, then mix well.

Pour into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Seal tightly, then invert to ensure that the olive oil is well distributed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

thymepot olivesdoneRecipe 3: Herb and garlic olives

  • 1 cup (about 110g) mixed olives, brined then soaked (as above)
  • 1 small handful mixed fresh herbs, leaves picked (I used rosemary, oregano and thyme)
  • 2-3 long strips of lemon rind
  • juice from 1/2 lemon
  • 1 garlic clove, peeled and thinly sliced
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Place the olives into a medium bowl with the garlic, herbs and lemon rind. Squeeze over the lemon juice, then add some extra virgin olive oil, salt and pepper. Mix well.

Pour into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Seal tightly, then invert to ensure that the olive oil is well distributed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

herbgarlictequilaRecipe 4: Tequila and lime olives

  • 1 cup (about 110g) green olives, brined then soaked (as above)
  • 2 fresh Serrano chillies, halved (seeds intact; substitute any other medium heat chilli)
  • a good splash of tequila
  • good splash of Cointreau (substitute another triple sec)
  • 4-5 long strips of orange rind
  • juice from 1/2 lime
  • a small handful of coriander (cilantro), leaves picked
  • 1 garlic clove, peeled and thinly sliced

Place the olives into a medium bowl with the garlic, orange rind and chillies. Pour over the lime juice, booze and some extra virgin olive oil. Add the fresh coriander and a sprinkle of salt and pepper, then mix well.

Pour into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Seal tightly, then invert to ensure that the olive oil is well distributed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

jarsbetterJust a few extra things:

  • For those of you who have been following the journey of my beautiful friend Kendall, her latest blog post can be found here. She and Brett have very much valued your thoughts, prayers and love… despite geographical and physical boundaries, it means a lot. Things aren’t getting any easier for Kendall at present, so please keep it coming (thanks so much, blogging family!).
  • If you’re wondering why my pictures look different in this post, it’s because Aaron and I have been experimenting with our friend Paul’s DSLR (Canon EOS 50D) over the past few days. I’m loving it. Even accidental photos (e.g. my foot, whilst adjusting the manual focus!) look good!
  • Aaron and I are currently researching Canon DSLR’s for our own investment… we love macro photography and would mostly be using it for food photography (me), nature (Aaron) and travel (Aaron and I). Any tips, good experiences, bad experiences? We would love to know what’s worked for people with similar interests.
With The Grains

Whole Grains and Wanderings

Cashew Kitchen

vibrant food. quiet soul. wild at heart.

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

better than a bought one

as homemade should be

My Sweet Precision

Where flour, butter, and sugar collide

Chompchomp

Perth Food Blog | Restaurant Reviews | Food & Travel Blog | Gluten Free

The Veggy Side Of Me

Deliciousy Green...