Sun-Ripened Throubes: Black Olives with Depth
Fully ripe black olives, layered under coarse salt and allowed to cure until their skins wrinkle — intense, rich in flavor, mildly salty, with olive oil & herbs bringing out their earthy complexity.
Ingredients:
- 5 kg ripe black olives
- 2 kg coarse salt (you may not use it all)
- 1 cup savory or oregano
- 1 cup olive oil
- 1 clean pillowcase or a basket
Instructions:
- Prepare the Pillowcase:
Open the pillowcase and layer the olives and salt alternately—one layer of olives, one layer of salt. Repeat until all the olives are used. - Cure the Olives:
Tie the pillowcase securely and place it on a rack set over a tray to catch any liquid. Leave it for 2 weeks. Occasionally, turn the pillowcase over to ensure the salt is evenly distributed. - Rinse and Dry:
After 2 weeks, remove the olives from the pillowcase, rinse them well to remove the excess salt, and let them drain thoroughly. - Season the Olives:
Once the olives are dry, place them in a large bowl. Add the olive oil and oregano or savory, and mix well. Transfer to sterilized glass jars for storage. - Optional Storage:
For longer preservation, you can store the olives submerged in olive oil in glass jars.
Harvested at Full Ripeness & Naturally Cured
These olives are picked only when fully mature, untreated until salted, then left to dry & cure. Their wrinkled texture is a mark of both time and sun, not processing.
Flavor Journey from Salt to Herb & Oil
After curing, excess salt is washed away, then they are dressed with olive oil and oregano or savory, blending heat, herbal fragrance, and silky olive richness.
These wrinkled black olives are a true taste of the Mediterranean! Their intense, rich flavor and unique texture make them a delightful addition to any table. Enjoy them as a snack, in salads, or as a complement to your favorite dishes. Pure, simple, and bursting with tradition!
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