Fresh Black Olives

If you order Fresh Black Olives to cure at home, be aware that these olives are at a fragile stage.  If some of your olives are soft, consider setting them aside to prepare differently.  They can still be brined, but consider taking the soft ones, puncture or slice them and putting them in a strong brine, then bake or fry in olive oil.  You could put them in a convection oven on the lowest setting for a few hours, but first puncture or slice.  We don’t want to have an olive explode on you.  More complete directions are contained in the UC Davis pdf that is the first mention on our recipe page.  Heat does a great job at minimizing the bitter flavor.  That’s why some people can olives.

This entry was posted in Penna Blog. Bookmark the permalink.

Leave a Reply