Algarvean Olives

Azeitonas de Sal
(Salted Olives)

1 litre large ripe fresh Olives
1 tablespoon Sea Salt
Garlic
Olive Oil
Vinegar
Parsley
Cumin
Paprika

Place the olives in an earthenware pot and sprinkle with salt. Leave them to stand for a week.

Remove from the pot, scald with hot water and leave to soak overnight.

Drain the olives and if they are still salty, wash with cold water and drain well.

Season them with chopped garlic, chopped parsley, powdered cumin and paprika, then drizzle with vinegar and olive oil just enough to cover them.

You can just buy a tin of olives and season them as above.

 

Not only you, Marley, you should see me pig-out on them. :hehe:

We visited some friends of Sis and b-i-l on one of our trips to Portugal. The man had put up his own olives, a different recipe but also very good, and I must have eaten more than all the others put together. And this on the first time meeting the people. :o Mmmmmhhhh, but those olives were worth it.

Think I'll try your recipe, Sis, as we love salted ones. We always buy them from our favourite Turkish shop in Oldenburg.

 

Now thats handy, if Boris the olive tree fruits again, this time i'll know what to do with them:thumb:

 

Thats true Marley, seeing as my cunning plan for fresh strawberries at Christmas is failing due to the cold. Might get one ripe one but that won't go far.

 

Looking forward to how these turn out for you Marley, Sis and possibly Ziggy. Chopped Rosemary is often used in place of Parsley. :thumb:

Our friend Sis referred to has an olive tree with these humongous green olives, the size of small cherry tomatoes. Actually, there is one of them behind my house belonging to a neighbour but it overhangs the lane ... :wink: The thing is they are so readily available in all the supermarkets in all flavours and cheap at that.