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Olive Salate

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Black Salt Cured Olives - another Gargano recipe given to me by a very old lady; a family friend of many generations standing!

Black Salt Cured Olives - another Gargano recipe given to me by a very old lady; a family friend of many generations standing!

Ingredients

Serves: 4

Metric Cups
  • 3 kilograms black olives
  • 175 grams sea salt (fine)
  • 6 cloves garlic (halved)
  • 3 bay leaves
  • 1 teaspoon fennel seeds (crushed)
  • 1 teaspoon fresh rosemary (chopped)
  • ½ teaspoon peppercorns (crushed)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried chilli flakes
  • 2 tablespoons olive oil
  • 6⅗ pounds black olives
  • 6 ounces sea salt (fine)
  • 6 cloves garlic (halved)
  • 3 bay leaves
  • 1 teaspoon fennel seeds (crushed)
  • 1 teaspoon fresh rosemary (chopped)
  • ½ teaspoon peppercorns (crushed)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil

Method

Olive Salate is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash and dry the olives. Spread out on tea towel lined trays and dry the olives for a few days or until the skins begin to crinkle slightly. Move them about occasionally to turn, discarding any imperfect olives.
  • Pour the olives into a 5 litre wide necked jar together with the salt, herbs and spices and seal. Shake the jar vigorously 2 or 3 times a day.
  • After a few days the olives will have given out a little liquid - do not pour this away. Continue to shake daily.
  • Ready after 3-4 weeks - taste one occasionally to check on progress. When ready pour in the olive oil, shake and store in a cool dark place.
  • Wash and dry the olives. Spread out on tea towel lined trays and dry the olives for a few days or until the skins begin to crinkle slightly. Move them about occasionally to turn, discarding any imperfect olives.
  • Pour the olives into a 5 litre wide necked jar together with the salt, herbs and spices and seal. Shake the jar vigorously 2 or 3 times a day.
  • After a few days the olives will have given out a little liquid - do not pour this away. Continue to shake daily.
  • Ready after 3-4 weeks - taste one occasionally to check on progress. When ready pour in the olive oil, shake and store in a cool dark place.
  • Additional Information

    You can include any dried herbs and spices that you like, eg thyme, sage, coriander seeds. The container you use should not be full - there must be space to shake the olives up properly.

    You can include any dried herbs and spices that you like, eg thyme, sage, coriander seeds. The container you use should not be full - there must be space to shake the olives up properly.

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