Paula Wolfert

Salt-Cured Green Olives

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Pick only those that are unblemished and firm. You will need a 2-gallon crock.

Ingredients

  • 5 pounds firm green or purple olives
  • Sea salt
  • 1 egg

Method

  1. Pick over the olives and remove any that are heavily bruised.
  2. If the olives are green, place a handful on a clean kitchen towel, fold to cover, and gently tap each olive with a rolling pin, pestle, or smooth stone. (The cloth will absorb the olive juices and soften the impact from the cracking.)
  3. If the olives are tan to purple or green to purpl