Richards Marinated Black Olives
The recipe is for a half pound of olives (450g)
Fill a clean jar with olives almost to the brim and cover with fresh water
Leave the jar out of direct sunlight, sealed or covered over for at least 24 hours but no more than 48 hours. This enables the bitter oleuropin to be flushed out of the olives and swells the olives in preparation for marinating.
Strain the olives and give a further rinse under a running tap or fresh cold water. Pat dry using paper towels or a clean tea towel.
The olives can now be returned to the jar. Ensure your jar is clean and sterilised before re packing the olives and adding herbs and spices to appeal to your own personal taste.
Here are a few of our suggestions
Thyme (fresh or dried)
Oregano
Whole peeled Garlic cloves
Coriander seed
Fennel seed
Dried chilli peppers
Make brine by adding one table spoon of sea salt to the pint of water.
Dissolve the sea salt in the water heating if required.
Cover the olives and herbs with the brine and seal the jars.
Store the olives out of direct sunlight in a dry area for about
8 weeks/2 months (or longer for a more mellow flavour.)
Olives can keep like this for a couple of years and the longer they are left the more mellow the taste. If a scum forms on the surface of the liquid it indicates that the olives are inedible and should be thrown away. By using clean and sterilised equipment you can avoid this happening.
The olives will keep whilst under the brine and which you can achieve by using two cocktail sticks crossed over or by cutting the base of a small pop bottle to weight the olives down.
Let us know your variations to this recipe and what success you have or any other recipes you have to share
The recipe is for a half pound of olives (450g)
Fill a clean jar with olives almost to the brim and cover with fresh water
Leave the jar out of direct sunlight, sealed or covered over for at least 24 hours but no more than 48 hours. This enables the bitter oleuropin to be flushed out of the olives and swells the olives in preparation for marinating.
Strain the olives and give a further rinse under a running tap or fresh cold water. Pat dry using paper towels or a clean tea towel.
The olives can now be returned to the jar. Ensure your jar is clean and sterilised before re packing the olives and adding herbs and spices to appeal to your own personal taste.
Here are a few of our suggestions
Thyme (fresh or dried)
Oregano
Whole peeled Garlic cloves
Coriander seed
Fennel seed
Dried chilli peppers
Make brine by adding one table spoon of sea salt to the pint of water.
Dissolve the sea salt in the water heating if required.
Cover the olives and herbs with the brine and seal the jars.
Store the olives out of direct sunlight in a dry area for about
8 weeks/2 months (or longer for a more mellow flavour.)
Olives can keep like this for a couple of years and the longer they are left the more mellow the taste. If a scum forms on the surface of the liquid it indicates that the olives are inedible and should be thrown away. By using clean and sterilised equipment you can avoid this happening.
The olives will keep whilst under the brine and which you can achieve by using two cocktail sticks crossed over or by cutting the base of a small pop bottle to weight the olives down.
Let us know your variations to this recipe and what success you have or any other recipes you have to share