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 dried black olives however, are more involved.

The olives we had were late season olives and were a little banged up so I separated the ones that were really bruised to use for drying.

Here’s what you need to do: Take your olives and place them in a large bowl with a lid.  Sprinkle salt over the olives (I used an entire 26 oz pack of salt) and cover them.  You do not need to refrigerate them.   Mix your olives twice a day for 2-3 weeks.  Water from the olives will start to collect at the bottom of your bowl but don’t remove it… just keep mixing them twice a day.  After a few weeks, you will have mushy looking olives in water and you’ll know they’re ready (I kept them in the bowl for 3 weeks.) Drain the water from your bowl and rinse your olives several times to remove the excess salt (otherwise they will be too salty.)  Once you have rinsed your olives, lay them on paper towel in a baking tray or cookie sheet and turn your oven on to 125 degrees F (50 C)  Place your olives in the oven for several hours and check them periodically until your satisfied with how dry your olives are.  This method can take up to 12 hours to dry them out, so you might want to consider leaving them in your oven overnight.   The key is to expose your olives to low heat over time so that they can dry out slowly.  Another variation is to preheat your oven to 200 degrees F (95 C) and once your oven is preheated, turn it off and put your olives in… that way you can leave the house and not have to worry about the oven being on.  You can repeat this process over several days as I did.

Once you have your olives at a level of dryness that you like and they have cooled, place them in a bowl, add a splash of olive oil, oregano, crushed red pepper and mix.  They’re ready to serve.  They also freeze very well. Enjoy and buon appetito!

If you’re a regular reader of Italyville, you know that I’m passionate about true Italian brands and products.  One of those products is ITALIAN extra virgin olive oil.  I’m not talking about extra virgin olive oil that is brought into Italy from other countries to be mixed with Italian oil or simply bottled in Italy and labeled Italian.  I mean extra virgin olive oil made from olives grown in Italy, oil processed in Italy and oil bottled in Italy without being mixed with oil from other countries.  Don’t get me wrong, I have nothing against extra virgin olive oil from Spain or Greece or California or any other place that produces a quality product… which they do.  However, my passion for Italian extra virgin olive oil runs deep and is rooted in my families livelihood in Calabria.  Like many southern Italian families, my family has a large olive plantation and my uncle owns an Oleificio (where they make oil.)  So they live or die by the success of the crop and the market price of olive oil.

Italian extra virgin olive oil like many Italian food products has appeal and is perceived as being of high quality (which is true in many cases.)  Unfortunately for that same reason, there are many products of lesser quality that have taken advantage of the reputation of Italian extra virgin olive oil and are profiting by using an Italian name, or purchasing cheaper oil from other countries that are mixed with Italian oil and bottling it in Italy.  The oil itself regardless of its origin may be of high quality but the fact is, it comes down to branding….. and labeling a bottle “Italian extra virgin olive oil” helps sell.  What does all this do?  Bringing oil into Italy from other countries increases supply and it drives the price of Italian olive oil down, which in turn affects local farmers.  Some Italian companies are among the culprits.  This article sheds a little more light on the situation. All this talk about olive oil leads me to this article that I read this week in our local newspaper regarding olive oil standards in the state of Connecticut. There are companies that are passing non-olive oil as extra virgin!! Apparently the state of Connecticut is the first state to pass quality standards for olive oil.

**If you’re in need of some high quality Italian extra virgin olive oil in Calabria or need an Oleificio to process your olives, visit my zio Mario.  He is one of the most genuine, honest people I have ever known and a regular comedian…. and that’s not just because he’s my uncle.

]]> http://italyville.com/2008/11/brand-italy-extra-virgin/feed/ 9 http://italyville.com/2008/05/italian-farmers-market-lions-tooth/ http://italyville.com/2008/05/italian-farmers-market-lions-tooth/#comments Thu, 15 May 2008 17:55:00 +0000 Joe http://italyville.wordpress.com/2008/05/15/italian-farmers-market-lions-tooth/ What’s in the Italian Farmer’s Market this month? Dandelions. Growing up we would call them “cicorie” as they are in the same family but the correct name is actually, “dente di leone”

Growing up in an Italian American family, we did plenty of things that made our neighbors think we were a little [...]]]>

What’s in the Italian Farmer’s Market this month? Dandelions. Growing up we would call them “cicorie” as they are in the same family but the correct name is actually, “dente di leone”

Growing up in an Italian American family, we did plenty of things that made our neighbors think we were a little “off.” One of them was picking and eating dandelions in the spring. Grab a knife and a plastic bag and head to an open field for some picking…… dandelions are delicious!

I like mine boiled for a few minutes (takes away some of the bitterness) and then fried in some extra virgin olive oil (product of Italy of course) and garlic. Then season with salt, pepper and grated cheese. Enjoy and Buona appetito!

There’s always talk about what Americans miss most about living abroad. There’s the usual items like peanut butter, diet coke (not coca-cola light), Dr. Pepper (don’t know how anyone can drink that stuff) and other American favorites but how about when you move back to the States and can’t find some of those Italian specialties?? I was thinking about some of those favorites today and came up with a short list beyond the espresso and Italian cuisine.

I miss Brasilena coffee flavored soda – YUM! It’s more of a Calabrian favorite as I have never found it outside of Calabria. If you get a chance…. try it! I have had other coffee flavored soda but none can even come close to Brasilena. I’m sure Michelle at Bleeding Espresso and Cherrye at My Bella Vita know exactly what I’m talking about.

I miss Sanbitter… although my sister carries it at her bakery, so I get to have it occasionally.

I miss Ferrarelle sparkling water. It’s very unique, sort of a “soft sparkling”

I miss a bartender that can make a good “Americano” not the coffee but the cocktail. It’s 1 part Campari, 1 part sweet vermouth with a splash of soda and an orange slice. My favorite! add gin and you get a Negroni.

All drinks? No, no.

I miss mozzarella di bufala, I mean good mozzarella di bufala…. to me, if it’s not mozzarella di bufala…. it’s just not mozzarella. If you’ve never tried it…. run as fast as you can and get some…. seriously, what are you waiting for?

We had 2 Italians in our office when I was working in Bologna: 1 was from Caserta and the other from Battipaglia. These cities are both right outside of Napoli and are famous for their Mozzarella di bufala. They often argued about where the best bufala came from. All I cared about was that they brought it back to Bologna when they went home to visit. We have found some bufala at Costco here in the US. It’s pretty good (not Caserta or Battipaglia good… but pretty good.)

What favorites are you missing from Italy?

PS- If you’re in Italy and live near a US military base: Make friends with someone in the military:) They have full blown American Grocery Stores! Here’s a picture of my friend Anthony in the Grocery store on the Navel base in Napoli. We found lots of favorites including Doritoes, Sam Adams, Diet Coke and canned pumpkin for making pumpkin pie! They also had plenty of your favorite peanut butter brands and Dr. Pepper.

I forgot to add one of my favorite things to the list below… actually I probably forgot many but one that I truly love and miss is the smell of roasting castagne (chestnuts) in the winter. The scene of the salesman camped out with his roaster on the corner as people bustled by to finish some last minute Christmas shopping or gather ingredients for dinner would always make me smile. The small paper bags (like the ones used for penny candy) they would put them in were perfect. The robust castagne were always the biggest I had ever seen and they selected them one by one as they counted them out to show they were giving you your money’s worth. I would buy a bag and sit to watch people go by or stroll slowly through the city center bundled in my coat and scarf. Simple and brilliant.