[ctt template=”8″ link=”S_c9H” via=”no” ]Hello my name is Susana and I have an addiction to olives![/ctt]
Being of European background (I’m Portuguese), I have grown up with organically grown veggies in the garden, having our back yard surrounded by dozen of fruit trees, grape vines hanging off our fences, and mum and dad curing their own salamis, prosciutto and olives all of my life. To me, I have always thought that was been a normal way of living and thought everyone’s family did that.
As a kid, I hated when mum and dad would force me to help out with the picking of the olives from the olive trees or stuffing the meat into the hog casings. I always thought how boring it was and that I could be better off watching whatever cartoon or television show. Fast forward many many years later and now I absolutely love it and get so excited to that time of year again to pick the olives from the olives trees and curate my own style of olives.
Unfortunately my father wasn’t able to teach me how to make my own prosciutto, salamis and olives, as he passed away unexpectedly in 2009. While he was in hospital at the time, as a motivation for him to think positive to want to come back home and improve his health with the power of positive thinking, I would always say to my father: “I need you at home papa. You have to teach me how to make prosciutto, and salami, and those olives!!!” Sadly he never came back home.
A couple of years ago, I asked my amazing mama to finally teach me and I can now proudly say, my olives and salamis are out of this world DELICIOSA!!! …if I do so say myself! 🙂
PREPARING the OLIVES
To prepare the olives you can do two things:
a) make a simple, straight cut or poke with a fork into each olive. What this does is that it will release some of the bitterness and soak flavour a lot faster,
b) just let them be as they are (which is what I do)
Place all olives in a big bucket, cover them with water, so that they are fully submerged.
Leave the olives in the bucket submerged in water for 2 – 3 weeks, changing the water every day (it only (it only takes a few minutes of your time)
INGREDIENTS to MARINADE THE OLIVES
- 3 x medium garlic cloves, chopped
- Bay leaves
- 1 x small lemon, thinly sliced
- Virgin olive oil, half a cup