Moroccan Shriveled Black Olives Recipe

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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

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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