Introduction
Drying black olives is a traditional method of preserving these delicious fruits. While it might seem daunting, it’s a simple process that can be done at home. This method involves soaking black olives in hot water, which helps to soften them and remove the bitterness.
Ingredients:
- Ripe black olives
- Hot water
Equipment:
- Large bowl
- Clean cloth or paper towels
Instructions:
Day 1: Soaking
- Select olives: Choose ripe, firm black olives. Avoid those that are soft or have blemishes.
- Wash the olives: Rinse the olives under running water to remove any dirt or debris.
- Prepare the hot water: Boil a pot of water and let it cool slightly. The water should be hot but not boiling.
- Soak the olives: Place the olives in a large bowl and pour the hot water over them. Ensure that the olives are completely submerged.
- Soaking time: Let the olives soak in the hot water for 24 hours.
Day 2: Rinsing and Drying
- Drain the olives: After 24 hours, drain the olives and rinse them thoroughly with cold water.
- Pat dry: Use a clean cloth or paper towels to pat the olives dry.
- Air dry: Spread the olives on a clean, dry surface, such as a wire rack or a baking sheet lined with parchment paper.
- Air drying time: Let the olives air dry for 24 hours.
Day 3: Storage
- Store the olives: Once the olives are completely dry, transfer them to an airtight container.
- Storage location: Store the dried olives in a cool, dark place.
Tips for Drying Black Olives:
- Water temperature: The water temperature should be hot but not boiling. Too hot water can damage the olives.
- Water changes: You can change the water after 12 hours to speed up the process and reduce bitterness.
- Drying time: The drying time may vary depending on the humidity and temperature.
- Storage: Properly stored dried olives can last for several months.
By following these simple steps, you can enjoy delicious, homemade dried black olives. These olives can be used in a variety of dishes, such as salads, pizzas, and pasta dishes.