Preserved Olives with Bitter Oranges

Name: Preserved Olives with Bitter Oranges
Cuisine: Moroccan
Ingredients: Divide olives between sterilized Kilner (Mason) jars; and do the same with the orange brine. Add enough cold boiled water to cover olives. Cover jars and let olives marinate in this mixture for 2–3 weeks.; Crack olives with a flat stone just hard enough to break the flesh but not so hard that you crack the stone (pit).; To make a bitter orange brine, peel Seville oranges, making sure that you remove all traces of pith, then chop flesh coarsely and place in a mortar. Add coarse salt and pound vigorously to extract all the juice. Add more salt to taste and ½ teaspoon hot red pepper. Mix well and strain this highly flavoured orange brine into a clean bowl.; To make a bitter orange brine, peel Seville oranges, making sure that you remove all traces of pith, then chop flesh coarsely and place in a mortar. Add coarse salt and pound vigorously to extract all the juice. Add more salt to taste and ½ teaspoon hot red pepper. Mix well and strain this highly flavoured orange brine into a clean bowl.; To make a bitter orange brine, peel Seville oranges, making sure that you remove all traces of pith, then chop flesh coarsely and place in a mortar. Add coarse salt and pound vigorously to extract all the juice. Add more salt to taste and ½ teaspoon hot red pepper. Mix well and strain this highly flavoured orange brine into a clean bowl.; To make a bitter orange brine, peel Seville oranges, making sure that you remove all traces of pith, then chop flesh coarsely and place in a mortar. Add coarse salt and pound vigorously to extract all the juice. Add more salt to taste and ½ teaspoon hot red pepper. Mix well and strain this highly flavoured orange brine into a clean bowl.

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

To make this conserve, choose olives that are violet coloured, just turning from green to black.

Method

Crack olives with a flat stone just hard enough to break the flesh but not so hard that you crack the stone (pit).
If using fresh olives from the tree, put them in a large earthenware, enamelled tin or stainless steel bowl, add cold water to cover and leave overnight. Repeat this process, changing wa