Olives Two Ways – Part 2: Dry Salt-Cured

Dry salt-cured olives

Last year I posted a recipe for preparing olives in brine – and I must say they came out well! This is another method of curing olives and the end result is totally different, although also delicious.

Salt-cured olives come out with a very intense, salty and actually slightly sweet flavour, and are great to add punch to dishes, especially Mediterranean-style recipes. You can also eat them straight up – I can personally only manage 2 or 3 at a time though as they’re so salty and intense (as opposed to, say, 10 or 20 at a time of brined olives).

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