Dried black olives are a great way to preserve olives. I used a dehydrator but the oven works too. Before proceeding with drying, the olives are salted for 5 days and then rinsed to remove bitterness. I have always used this procedure taught by my grandmother who would then let the olives dry near the lit fireplace. Dried black olives are ideal for appetizers and snacks, but also for your recipes, both first and second courses. To preserve them for a long time, they can be frozen, so you always have them available for our dishes. Naturally, for a sauce or a meat dish, they can be added in cooking while completely frozen.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 5 Days
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 5.5 lbs black olives
- 1 cup fine salt
Tools
- 1 Container
- 1 Dehydrator
Steps
Place the olives in a large container.
Pour the salt and mix well so that all the olives come into contact with the salt.
Cover the olives with a kitchen towel.Stir once a day.
Leave in salt for 5 days.
Rinse the olives and dry them with paper towels.Place the olives in the trays and proceed with drying at a temperature between 140°F and 160°F until they are wrinkled, approximately 6-8 hours.
Alternatively, with the oven, place the olives on a baking sheet lined with parchment paper.
Dry in the oven at 210°F until the olives are wrinkled.Once dried, let them cool and store them in bags
For all the information on pasteurization and preservation, consult the Guidelines for the proper preparation of home-canned foods.
Advice
They can be stored in the freezer in food bags.
Then just thaw them, dry them with paper towels and use them in the chosen recipe.
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