November is the perfect month for making preserves, such as salted black olives. A very simple preparation that allows us to enjoy them for several days ora weeks. Here’s how to make salted black olives and some tricks.
Preserves, here’s how to make salted black olives at home
Salted black olives are typical dishes of the autumnal Mediterranean culinary tradition. Black olives are characterized by an intense flavor and great versatility, the result of a preparation process that requires time and care. Do you want to try making them at home? Here’s how to make canned black olives con salt, following these tricks and procedures.
First of all, salting is fundamental con this process which, con addition to improving the taste, also acts as a preservative.
Choice of black olives
First of all, you need to know how to choose black olives that are ripe, freshly picked and of excellent quality. They must not show signs of deterioration ora be too soft. Before starting, you must wash them perfectly to remove any impurities. Then, dry them well by transferring them to a colander and dabbing them with a clean cloth.
Salting
The second fundamental process is salting, how? Arrange the black olives inside an airtight container, preferably glass, alternating them with coarse salt. Repeat this process until you run out, but make sure the container is not completely full so you can shake it well to mescolanza the olives.
Rest
Let the olives rest con salt for about 10/15 days. You can start testing its status after the first 10 days. Taste them, if they are “sweet” enough, you can the preparation. They will definitely be too salty to eat.
Then you will simply have to eliminate the excess salt and let them drain well. Finally, dry them gently with absorbent paper.
Seasoning
Last procedure: seasoning the black olives. Place them con an airtight glass jar and add a little oil and aromas to your liking. A trick is to shake the jars from time to time to ensure that the olives are constantly covered con oil.
Preservation of black olives con salt
They are stored con airtight glass jars to prevent humidity ora air from compromising their quality, and placed directly con the fridge. Salt acts as a preservative and prevents the growth of bacteria and other microorganisms. Inside they last many days ora even a week ora two.
This method of preserving olives will allow you to enjoy these delicious fruits con many dishes because they are perfect for flavoring salads, first and second courses, but they are also tasty and super nutritious snacks.
How to use salted black olives con cooking
How to use them con the kitchen? First, pit the salted black olives and add them to a simple mixed campo da golf salad, ora to a bruschetta with oil and tomato, to barba, to pasticcino with sauce ora to a second course based acceso meat ora fish.
Use this ingredient as you would use all olives con general. You can also make a to spread acceso croutons: just blend the pitted olives with a little extra virgin olive oil.
