Salted Black Olives Using the No-Water Method!

Nick preserves black olives using just salt—no water, no extras. It’s a straightforward method that lets the olives speak for themselves. ********************+++++++ Salted Black Olives Recipe 1. Wash olives thoroughly and drain. 2. Place in a large tub, and while wet, sprinkle with a couple of handfuls of salt. Nick used 3kg of black olives and about two large handfuls of salt. 3. Toss well to coat. 4. Toss olives every day for 2-3 weeks, depending on maturity, until they are sweetened to your liking. The tub doesn’t need to be covered during curing. 5. Once sweetened, rinse the olives with cold water, drain well, then place the olives in the sun to dry out for a few days, or use an oven at 200°C for about 10 minutes, keeping a close eye on them to avoid cooking. 6. Vacuum seal and freeze for later use. 7. When ready to serve, dress with chopped garlic, a pinch of oregano, extra virgin olive oil, and a touch of chilli (optional). 8. Nick suggests adding wild fennel seeds while preserving for extra flavour.