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:
- Cover the olives with water in a sauce pan. Bring the water to boil and simmer for a couple minutes. Dump the water out.
- Repeat step 1. This gets a lot of the salt out of the olives.
- Drain the olives well and pat dry.
- 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.
- Let them cool.
- Put them in a container and cover with olive oil.
- 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.