The oil-cured cracked olives Calabrian recipe is a typical autumn recipe, very loved in the south, a tasty appetizer to enjoy alone or to enhance our dishes.
It is a preserve that should not be missing in our pantry because it is always useful in the kitchen and on our table to start a meal and accompany our dishes.
To prepare them, use beautiful large olives when they are still green, but ripe at the right point.
The process is fairly simple but a bit long, just the time to sweeten the olives before they are reinserted, just need a bit of patience and goodwill.
Being Calabrian and a lover of preserves, I could not fail to prepare these delights, for years now I have been preparing them in every way!
You also find how to preserve green and black olives
I also leave you these olive recipes
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 jars
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Oil-Cured Cracked Olives Calabrian Recipe
- 4.4 lbs Large Green Olives
- as needed Fine Salt
- 5 cloves Garlic
- as needed Oregano
- as needed Chili Pepper
- as needed Extra Virgin Olive Oil
Tools
- Bowl
- Knife
- Jar
Preparation for Oil-Cured Cracked Olives Calabrian Recipe
Select the olives by removing those that are not healthy or mushy, then wash them under running water and let them drain on a colander. With a good sharp knife, make 4 cuts on the pulp.
Wash the olives and then put them in a large container covered with water, put something on top to keep them from floating, otherwise, they oxidize and change color out of the water.
Leave them to soak for about 6-7 days, changing the water twice a day, morning and evening, this serves to remove the excess bitterness. In the last two days add a tablespoon of salt for each water change.After the 7 days, taste a few to check the sweetness, if they are still bitter, extend the sweetening in water for another two days.
Once they taste good, wash them, drain them, and dry them with a clean towel.Prepare the aromatics to season the olives, peel the garlic, wash and dry the chili peppers.
Pour the olives into a large bowl, season them with chopped garlic, chili peppers, oregano, and a bit of salt.
Mix the olives well with the seasoning then use a spoon to pour them into jars, alternating with the aromatics, and avoid leaving gaps, press with the back of a spoon. Cover the olives with extra virgin olive oil and close the jars tightly with a screw cap.
You can store the olives in the pantry this way, but I sterilize the final jars for vacuum sealing for greater preservation.
Vacuum Sealing: place the jars in a pot with water, up to the lid, and bring to a boil for sterilization for about 8-10 minutes from when the water boils, if you use a pressure cooker you can use less water.
After sterilization, check the vacuum seal, date, and store in the pantry, when needed you can season with fresh aromatics to taste.
After opening, store the jar in the fridge until consumed.
Tips and Variations
To preserve the olives long-term, vacuum-sealed jars once ready should be sterilized in water, I usually use a pressure cooker.
For preserving the olives, use strictly high-quality extra virgin olive oil, otherwise, the preserve will not turn out well.
Once the jar of oil-cured olives is opened, store it in the fridge and finish it within 1 week.
Closed jars, vacuum-sealed, and well-preserved can last up to 6-7 months.
