Olives: preserving them

Reblogged from Con Jamon – we’ll be doing this soon!

con jamón spain

Olives with herbs

We’re surrounded by several dozen olive trees so we’re having a go at preserving them (a jar from the supermarket costs €2.50). The trees aren’t being harvested for olive oil this year as they’re biennial-bearing trees – a big crop one year, a small one the next. Despite there being tons of olives, this is the small crop year.

Olives are great, especially when marinated in herbs, garlic or chilli. They’re also really good for you, reducing bad cholesterol and increasing good cholesterol. They have Vitamin E which helps reduce blood pressure.

Freshly-picked olives have a bitter taste and the process of preserving them is mainly to remove this. Before preserving, the green olives are hard whereas the black olives are already slightly soft. They all plump up a bit during the process.

There are lots of recipes online and this is a hybrid that has worked for us. Over…

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