All the Spokane food-related stuff that I can't figure out how to wedge into my other blog.

Monday, November 15, 2010

Maria's Sicilian-style black olives

As promised, here's Maria's method for making black olives.

Order black "sun-dried Greek olives" from the Olive Pit. They don't have these listed on the site, so you have to call them to get them. They are black, salted, little non-pitted olives.

Maria gets about 10 pounds of them in the fall and freezes them in batches.

This method is for about 2 pounds of olives. You need olive oil and some oregano too.

The processing is simple:
  1. Cover the olives with water in a sauce pan. Bring the water to boil and simmer for a couple minutes. Dump the water out.
  2. Repeat step 1. This gets a lot of the salt out of the olives.

  3. Drain the olives well and pat dry.
  4. Put them on a sheet pan in a single layer and put in a 350F degree oven for about 5 minutes. Get all the surface water off them.

  5. Let them cool.

  6. Put them in a container and cover with olive oil.
  7. Add a bit of dried oregano. 1-2 tablespoons?

These will last forever if covered and left in a jar.

They are yummy. I like the green olives better, which I will also document here at some point. In the meantime, here's a picture my neighbor took a couple years ago of Maddie crushing green olives.

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