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yoav vit ha publicado una actualización
Good evening everyone,
About three months ago I cured Syrian olives, and they are now ready.
I used salt, lemons, and a mild acidic pepper.
I have around 9 kg of olives in one container and I’m about to start transferring them into jars.
Before jarring, I’d love to hear if anyone has tips or ideas for seasoning or aromatizing olives at this stage — spices, herbs, techniques, or personal approaches that work well without overpowering the olives.
Thanks in advance for any suggestions or shared experience.
Antonio Salvador Moreno Carretero, Eduart Stafa yMercedes Minaya Palacios4 Comentarios-
Level:
Sous Chef
El tomillo y el ajo les da muy buen sabor
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Level:
Stagier
Mi padre las hacia así.
1 kg de aceitunas (preferiblemente partidas o rajadas)
4–5 dientes de ajo (machacados o en rodajas)
1 cucharada de orégano seco
1 cucharada de pimentón dulce, aceitunas
2 hojas de laurel
Unas ramitas de tomillo (opcional, pero aporta un gran aroma)
1 guindilla seca (opcional si te gusta el picante)
100 g de sal gruesa (por cada litro de agua)
Cáscara de naranja o limón (opcional, da un toque cítrico muy agradable)
Vinagre (opcional, si las quieres más ácidas)
agua. -
Level:
Scoolinary Team
Welcome to the community! 😊 Three months of curing really show, great care and patience. For jarring, bay leaf, orange peel, garlic, thyme or coriander seed work beautifully without stealing the spotlight. What are you hoping to explore or learn with Scoolinary next? If you feel like it, share this process in your stories and tag @Scoolinary_en 🌿
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Thank you for the helpful responses. I’ll update you on the result, which already looks wonderful from here. Many thanks and best regards.
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