Monday, November 22, 2010

Marinating olives: part 3

Having left my olives in to soak for another 5 days (making 12 in total) I reckoned it was safe to marinate. Part 1 of my olive marinating post describes what has to be done to prepare them, while part 2 provides a cautionary tale about the dangers of getting caught shopping around.

Me and Sammy made these this afternoon, after a rather frustrating morning in which it felt that nothing had really been achieved. So it was good to suddenly have 3 kg of home-marinated olives sitting in our kitchen and went some way to getting rid of our feeling of futility, and Sammy topped it off by taking a few photos for the blog.

We kind of made this up as we went along, ignoring the olive salesman's advice about only adding salt when the olives were ready to serve (bearing in mind that we will be away when these are ready to eat, so they have to last a little longer). I shall report back on the results in January.

3 kg of olives which have been soaked in water, changed daily, for 10 days (see earlier post)
250 ml of sherry or white wine vinegar
3 tablespoons of fine salt
250 ml of boiling water
plenty of cold water
2 bitter oranges
12 cloves of garlic
2 large wild fennel stalks
plenty of wild thyme

2 large jars

  1. Drain the soaked olives
  2. Dissolve the salt in the boiling water, stirring well until it is completely dissolved. Add the vinegar.
  3. Chop the oranges into segments, squash the whole, unpeeled garlic cloves, and cut the fennel stalks and sprigs of thyme into short pieces.
  4. Divide the olives between the two jars, adding the the orange segments, garlic, fennel and thyme as you go.
  5. Pour plenty of cold water into each of the jars, until they are about three-quarters full.
  6. Pour half of the vinegar/saltwater mixture into each jar, then top up with more cold water until the olives are completely covered. Shake gently to dislodge any air bubbles.
  7. Pour a couple of tablespoons of olive into each jar, so it sits on top of the water, sealing it.
  8. Close the jars and leave in a cool, dark place for at least two weeks before opening.

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