So…You might be wondering how my olives have turned our since harvest I blogged about a few months ago.
I put the black ones in salt. After washing, I layered rock salt amongst layers of olives. I put them in a large ricotta basket (which I got from my local deli). The holes in the ricotta basket allowed the bitter juices to drain away.
The olives shrink and dry in the salt. After a few weeks of sitting in the salt, I lay the olives on an oven tray and the lowest heat for a couple of hours to ensure the olives completely dried out. I then put a little bit of extra virgin olive oil through the olives and vacuumed sealed them.
They taste fantastic ! all the bitterness has gone and they have such a great flavour. My partner’s Greek mother’s verdict was ‘Bravo’.
The green ones on the other hand are still sitting in salt brine pickling. I’ve been checking on them regularly however, they still aren’t ready to crack open. They are still quite hard and have a bitterness.