HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Brine-Cured Seasoned Olives

Makes 2 pounds
 

The trees went forth on a time to anoint a king over them; and they said unto the olive tree, Reign thou over us.

Judges 9:8

What would the Mediterranean landscape be like today without the olive? The venerable trees with their gray-green leaves were likely just as plentiful in the biblical era, judging by the number of times (fifty-five) the word '"olive" appears in the Bible. Even in biblical times, the Jordan River Valley and the towns of Lachish and Beth-shemesh were famous for their olives. Many of the cylindrical stone presses used to extract the fruit's flavorful oil are still on display in Israel today. The ancient Hebrews must have eaten cured olives, even though this is not expressly stated in the Bible. We know that the Romans, who conquered Palestine in 63 B.C., employed lye (an alkaline solution obtained by the leeching of wood ashes) to remove the bitter flavor from raw olives. In this recipe, we cure them with brine.

 

Sea salt or kosher salt
Water
1 egg, washed
2 pounds firm, unblemished purple or black olives, stemmed
Red wine
Red wine vinegar
2 tablespoons olive oil
2 to 3 dill sprigs, finely minced
Minced garlic to taste

 

Prepare the brine by adding 1 tablespoon of salt to 1 quart of cold water. Use the egg to test the salinity of the solution. When the egg floats to the surface, exposing an area of shell 2.5 centimeters in diameter, the salinity is perfect. Continue adding 1 tablespoon salt and 1 quart of water, retesting with the egg each time, until the right salinity is achieved.

Place the olives and the brine in a glazed, earthenware crock. Use a plate, smaller than the diameter of the crock, to keep the olives submerged below the surface of the brine. Cover the crock with a lid and set it aside in a cool place, for 3 months. Stir the olives once a week. After three months, remove an olive with a slotted spoon. It should be slightly firm to the touch. (In the unlikely event that the olive is soft and/or has a rancid or foul odor, discard it and the remaining olives immediately.) Taste the olive. Most of the bitterness should have disappeared. The color of some olives fades during curing, so don't he concerned if the olives are irregular in color. When submerged in the brine solution and unrefrigerated, the olives keep for up to one year.

With a slotted spoon, transfer the olives you plan to use from the brine to a colander, and rinse well under cold water. Alternatively, soak the cured olives in cold water overnight to reduce excess saltiness. Drain.

Place the olives in a jar or bowl, and add 1 part red wine and 1 part red wine vinegar. Top with a thin layer of olive oil, which acts as a natural seal. Using a slotted spoon, transfer the olives to a serving bowl and mix in the dill and garlic. Serve at room temperature. Refrigerate any uneaten seasoned olives.

His branches shall spread, and his beauty shall be as the olive tree, and his smell as Lebanon.

Hosea 14:6

 

A Biblical Feast
Foods from the Holy Land

By Kitty Morse
Ten Speed Press
Paperback, $14.95
Hand-tinted polaroid transfer photos
Includes bibliography and index
ISBN: 0-89815-965-2
Recipe Reprinted by permission.

 

A Biblical Feast
Foods from the Holy Land

Recipes

 


Cookbook Profile Archive

 
 
Kitchen Gypsy

 

This page created December 1998


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.