How to Cure Spanish Olives

A properly cured Spanish olive can make a great addition to an antipasto or a salad. Spanish olives need to be properly cured to get the best flavor out of them possible. A Spanish olive that is not properly cured will taste too bitter and will not be very appetizing. It is important to note that the curing process will take at least one month, so you need to be somewhat patient. All of the ingredients can be found around your kitchen.

Things You'll Need

• Spanish olives
• 3/4 liter mineral water
• 1/4 liter white wine vinegar
• 75 grams sea salt
• Pot
• Plate
• Strainer

Instructions

1. Clean the olives by soaking them for three to four hours in water that's room temperature. Run the water and olives through a strainer to separate the olives.

2. Mix the mineral water, the sea salt and the white wine vinegar in a pot. Add the olives.

3. Put a plate on top of the olives so that they are completely submerged in the mixture. Keep the mixture at room temperature.

4. Allow the olives to cure for one to three months. Taste the olives periodically until they are satisfactory. Remove them from the mixture.

References

• Top Tour of Spain: Spanish Olives