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 and 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.
Latest News for Adults
Keep up to date with the latest Reviews, Local History Info, Event Videos & Podcasts and more!