CHILLI & HERB CURED OLIVES

PREP TIME 1 HOUR 30 MINUTES (+ CURING) MAKES 3KG

You need to start this recipe 20-30 days before. Fresh, raw, un-brined green olives range from a bright green to a mottled, dark olive-green colour; these are all fine to use. Fresh olives have a short season and are usually available for picking during autumn. In Italian, Greek and Middle-Eastern communities around the globe, curing of the olives is often an occasion – families and friends gather for the age-old ritual. 5kg fresh green kalamata olives ½ cup (145g) non-iodised salt 6 cloves garlic, crushed 2 tablespoons dried chilli flakes ¼ cup dried mixed herbs

4 litres (16 cups) olive oil,

approximately 1 Before you start, read Curing

Tips on page 49, and also our step-by-step guide, right.

2 Using a small hammer, or the flat side of a meat mallet, carefully crack, but do not pit, each olive on a chopping board (Step A). Place olives in either a large stainless-steel or plastic tub or bucket; cover with cold water (Step B). Cover with a large plate, board or a sealed plastic bag filled with water to keep all the olives fully submerged. Stand for 30 days, changing the water every day, until olives become dark and tender. Drain. (Don’t be afraid to taste an olive; it shouldn’t taste too bitter and the texture should be tender.)

3 Combine drained olives, salt, garlic, chilli and herbs in a large colander (Step C). Stand in sink overnight. Don’t rinse olives.

4 Spoon olives into sterilised jars; pour in enough olive oil to cover olives (Step D). Label and date jars. Store in a cool, dark place for at least two weeks before opening. Refrigerate after opening.