Recipes

Traditional and simple recipes for preserving different varieties of olives, so that you can enjoy them all year round.

Ingredients: Green Olives, a little thyme or thyme, saborija (olive herb), rosemary, water and salt.
Preparation: Clean the olives. Break the olives by crushing them with a blow and soaking them in water for 5 to 8 days in a row, changing the water every day. On the third day, drain them and put them in a glass jar together with the herbs. Separately, in another container, put a handful of salt and water (9 or 10 gr. of salt per 1 liter of water) or put an egg at room temperature in the water and add the salt until it floats. When it has the right amount of salt, pour in the broken olives until they are covered and with the jar tightly closed they will be ready to be eaten.

Ingredients: Caustic soda, water, green or manzanilla olives and salt.
Preparation: Place water and olives in a container (weighing them beforehand). Add caustic soda, calculating for 1 liter of water 10 gr. of soda per kg of olives. Place a plate on top so that they do not float and touch all the water. After 24 hours (if they are local olives / about 12 h. if they are Arbequina type), check them by opening them and observing a change in color to “matte green” inside and around the white stone, if not, they will have to be checked and left for longer, never exceeding 36 hours (“Gordal” variety). After this time, remove all the water and soda and wash them under a good stream of water, leaving them covered with water alone until the next day. The next day we wash them again and leave them covered again. This process can be repeated a total of 2 or 3 times. The olive’s contact with air should be as minimal as possible as it can darken and spoil it. Then they are placed in a glass jar (protecting the cap from oxidation with a “plastic film”) and water is added until it is covered. The water should contain 8 to 10 grams of salt per 1 liter of water.

Ingredients: Caustic soda, black olives, salt and water.
Preparation: Place the water and olives in a container for about 16 hours with a concentration of 12-14 grams of caustic soda for each liter of water that we use. The amount of water should be enough to cover all the olives. Once this time has passed, the water is removed and they are thoroughly cleaned to remove the soda. Then, the olives are placed in water and salt (for 1 liter of water 10 grams of salt per kg of olives). They are cleaned once a day for three days. And they are ready to be eaten. If you want to put them in jars, you will have to put them inside the jar and add water and salt (for 1 liter of water 6 grams of salt).
If you want them dead: leave them with a slightly tilted tray and spread on top without the water they give off touching them at all and let them dry. They can be sprinkled with some aromatic leaves. And they are removed depending on how wrinkled they like it. To find out, they are tested.

Ingredients: salt (110 gr. per 1 liter of water), aromatic herbs: thyme, rosemary and sage, lemon slices, olive oil and garlic.
Preparation: The first thing we have to do is put the olives in a container with water, and let them rest for 9 days, changing the water every day. After that, in a container we put water with salt. We will more or less have to calculate the olives we have and the jars we will fill. We mix the salt well so that it dissolves in the water. We put the olives in the jars and we also alternate the aromatic herbs, lemon, garlic… We fill the jar of water with salt and put a drizzle of olive oil on top. Now we have to wait about 3-4 months before eating them.