Follow along for the next 10-12 days as we process green olives the Calabrese way!
The olives are split to allow the bitterness to leach out and marinades & flavourings in.
Our secret weapon is the Italian member of staff overseeing the process. The olives are rinsed and individually split – in our case with the side of a meat mallet. We are leaving the pips in, but some bloggers split the olive and take the pip out – see below for links.
As soon as they are split they are put into a container (non reactive) of water with sea salt added, and the water changed everyday for the next 7-12 days, still adding a little salt with every change of water. The olives need to stay submerged, and breath, so place a cloth or tea towel over the top of the container with a plate or weight on top of the water.
For further inspiration, have a look at these blogs:
- Laura D’Amelio leaves the pips in and includes fennel, oregano, basil & garlic for flavour.
- Tony Shappy uses similar ingredients but takes the pips out when processing.
- For a different take have a look at the Nourished Kitchen where they have a Moroccan theme with preserved lemon, bay leaf, turmeric, ginger and coriander.
Stay tuned for updates.