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Moroccan Shriveled Black Olives Recipe

Moroccan Shriveled Black Olives Recipe

 
Shriveled Black Olives Recipe
This special olive recipe is an excellent appetizer that goes well with many kinds of dishes, especially cheese. Follow the
directions carefully in order to get the best results.

Rating: 3  stars Read Reviews (1)


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  • Type
  • Vegetarian
  • Level
  • Easy
  • Prep Time
  • 15 Minutes
  • Total Time
  • 3 Weeks
  • Yield
  • No limit
Tools You Will Need:
  Big filter, wide
  Big wide plate
  Big tray
  Big pot
  Bucket
  A few heavy clean rocks (no, your eyes didn’t trick you)
Ingredients:
4½ pounds black fresh olives
2 pounds kosher salt
1 cups extra virgin olive oil 
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Directions:
1.  Put the black olives in a big pot and cover them with boiled water.
Let the olives sit for 12 minutes and then drain them.

2.  Mix the olives with kosher salt in a big bowl.

3.  Put the filter on top of the bucket, then pour the salted olives into the
bucket.

4.  Put the wide plate on top of the olives, and then put the rocks on top
of the plate.

5.  2 weeks later, when the black olives are shriveled, remove the plate
and rocks, shake the bucket  and rinse off any remaining salt.

6.  Spread the olives on the tray and place it in a sunny spot. The olives 
will emit salt and shrink.

7.  6 days later, your shriveled black olives are ready. All you have to do 
is to put them in a jar and add olive oil. 
Best Served With: Hummus Dip

See More: Pickle Recipes   Moroccan Recipes

Rate and Review This Recipe

Reviews
 
Hello It sounds good I am trying it right now I will wait 2 weeks before getting back to you but at least it makes sense and it is the only online recipe for shriveled Moroccan olives. the only question is there a certain type of black olives that works better than other? and how can you tell the quality of olives before you cure it???

Thanks
nora, Mon Nov 07, 2011

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