In my last post on curing black olives I mentioned that I was making them 2 ways: sott’acqua (in a simple brine of salt and water) and al forno (oven dried black olives.) The black olives “sott’acqua” don’t take much maintenance… once you make your brine and drop them in it’s a waiting game. The [...]
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The last of the fresh black olives from California were still available this week, so we bought a few cases to cure for the holidays. These are colossal Sevillano Olives from Penna (some are almost prune size) and a little banged up, so I’m making them 2 ways. I’ll put the better olives under a [...] |
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