Italian Cured Olives
 

Here's one for you. Now I don't actually have a recipe for this. I only have a list of things that go in it and the basic process.


So when my grandfather and I do this every holiday season we start with a 5gallon bucket of green olives. The bigger the better. We get ours already cured and pitted but not seasoned. It's best to drain out the brine. And soak the olives in clean water over night. Changing the water at least once. The idea is to get as much salt out of the olives as possible. Trust me. If you don't soak them in clean water they will just taste like salt and you'll have ruined 5gallons of olives.


You'll need...

A large bucket for mixing. (Larger then the 5gallon bucket)
Basil (Dried)
Oregano (Dried)
Garlic (Whole cloves. Smashed is desired.)
Mint (Dried)
Cherry Peppers (Cut in half and seeded. We use about two gallons)
Crushed red pepper
Olive Oil (About 5 cups. It'll be too oily if you use more.)
Red Wine vinegar (About a cup)

(If I didn't state an amount then add to taste.)


Dump all the ingredients into the large bucket. Stir with your hands (wear gloves) until the olives seem to be covered with everything. This is the part I like. It gets messy. It's fun. When done mixing, keep everything in the large bucket and cover it loosely with plastic wrap or tin foil and store in a cool place. I like using my garage. Let it sit for at least three days before bottling. The bottles make great gifts. My family has contemplated stared a business and producing these year round. But all in all the process can be a pain in the ass and my grandfather is getting older. I think I'm taking over for him next year and doing all myself.


Have fun with this.

I'd go with a red label balsamic instead of red wine, but that appears to be just about perfect. I fucking love cured olives like the pope loves hats. I'd have em for breakfast, lunch, and dinner if I could.

Still, I'm not sure if you quality as a gangster.

If I'm a quality gangster? Or I qualify as a gangster?

Bloody hell. Typo. "Quality" was the intended adjective. And I was just giving you a hard time, anyway.

Still, that sounds top notch. You're doing a good thing for your family in continuing the tradition.

So, do you put the holes in the cloves of garlic yourself or use the whole ones?

/smartass comments.

does this make olives actually taste good?

Cured olives? It's like biting into pure flavor. I can't imagine a more delicious way to prepare olives.

Yes. I personally put the hole in each clove of garlic.

wait...
you "personally" put a "hole" in each clove of "smashed" garlic???

kinky...

sounds awesome

Will you send out small taster packs to the mods so we can try this for ourselves and subsequently rave about them?

These sound awesome.

the lebanese tradition is similar...

mum leaves them over a few months to ripen once she has bottled them...

wish i was back home...

Olive fans....Alton Brown had a great episode last night about all different kind of olives on Good Eats.
If you missed it try to find out when it's on again. A very useful half hour of onsight on olives.

I love olives, I will have to give this a whirl one day.

Reading this thread makes me want to have some cured olive, cheese, salami, crackers, and a cold root beer.

I have to credit my mom for this one. Here in Portugal we also cure/flavour olives.

This is simple but delicious.

Buy a large jar of green olives, still with pits.

Open the jar and place the contents in a bowl, including the brine.

Place a layer of the olives back in the jar.

Sprinkle liberally with cumin seeds, finely minced garlic, and piri-piri sauce (if that's not available, you can add some whole bird's eye chilli).

Repeat layers until the jar is full.

When you're done, pour the brine back into the jar.

Close and store in fridge.

Easy and yummy. :)