Cracked Olives are firm, crunchy and still have a slight bitterness, delicous with a G and T or a glass of wine.
It amazes me that Olives ever made it to the table. If you’ve ever eaten one straight from the tree (probably something you’d only try once) you’d know what I mean, they’re hard and extremely bitter.
The process to make them edible can be long and involved but there’s evidence from Crete that around 3500bc someone had learned how to do it. I always find stories like this incredible, how and why did they discover the secret of making them edible. Why struggle with something so unpalatable it’s not like they knew it was going to be worth it in the end?
There’s a few ways to make an Olive edible one involves caustic soda of all things, Lye an alkaline by product from wood ash, dry salted as in Greek Olives, air curing and water curing although these last to don’t have the same shelf life.
If you fancy a go making your own Olives there’s an old Spanish recipe below or you could just by a jar from one of the listed suppliers. The proper Valencian ones are not that easy to get hold of in the UK so next time you go to Spain give them a go.
5 pounds green mature olives
1-1/2 quarts water
3 tablespoons salt
2 lemons cut into 1/2-inch cubes
2 tablespoons dried oregano
2 cups white wine vinegar
6 cloves garlic, peeled and halved
2 tablespoons cumin seeds, crushed in a mortar
Crack the flesh of the olives with a rolling pin, or by hitting each one individually with a hammer. Rinse with cold water. Place them in a stoneware, earthenware, glass, or porcelain jar and cover with cold water. Weight them with a piece of wood or a plastic bag filled with water (to keep the olives submerged) and keep them in a dark, cool place for ten days, changing the water every day.
Boil the water and dissolve the salt in it. Empty the liquid from the jar in which the olives have been soaking; rinse the olives in cold water and cover the olives with the salt brine. Mix in the lemons, oregano, vinegar, garlic, and cumin. Float enough olive oil on top to cover the surface. Store in a cool place for at least two weeks. The olives keep quite well for at least two months.
For technical and compliance.
You can buy here Ultra Comida
Or perhps you like to work on an Olive farm? workaway