A recipe as simple as it is ancient, ready to eat and free from preservatives, typical of our area and the entire Mediterranean basin. It originated in traditional rural knowledge, when refrigerators did not exist and salt was the only means of preserving the harvest. In Calabria, salting olives meant turning a seasonal product into a food reserve available all year round, essential for farming families.
Salt-cured olives are perfect as an appetizer or side dish and for adding flavour to dishes such as stewed potatoes.
Ingredients
Tools
Steps
Wash the olives thoroughly under running water to remove any dirt or residue, then cover them generously with salt.
Place them in a large container and set a weight on top to help draw out the water.
Leave them to cure for about 30 days. Turn them regularly (at least every two days), drain off any liquid that forms, and add more salt if necessary.
Once they have mellowed, rinse them to remove the excess salt. Arrange them on a baking tray and add oregano, chili pepper and garlic. Adjust the quantities to suit your taste.
Salt is the key ingredient: use it generously throughout the curing process. The oregano, chili pepper and garlic can be adjusted to taste, but the quantities listed above give a balanced seasoning.
Drizzle with a little extra-virgin olive oil and leave to rest for a few hours; the aroma will become even more intense.
(Recipe by Domenica Ventrice)
Varied doses for servings