Joe Dolce's Home-made Salt-cured Olives

salt

🥗Healthier: sea salt

💰Cheaper: kosher salt

Sea salt can enhance flavor without added additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Pick olives and place them in a pillowcase.

Cover olives with ordinary salt and let them hang for three weeks.

After three weeks, open the pillowcase to check the olives; they should look shriveled and slightly bitter.

Place salted olives in a colander and wash off all the salt.

For the olives not used right away, put them in water in a bottle.

For the olives to be used, place them on a tea towel and dry off as much water as possible.

Heat olive oil in a pan.

Toss the dried olives into the heated oil.

Prepare lemon zest, garlic, and rosemary on the side.

Add the lemon zest, garlic, and rosemary to the pan with the olives.

Stir the mixture with a spoon until the garlic and lemon peel start to brown on the edges.

Watch the olives swell up and lose their wrinkled appearance.

Once the garlic and lemon peel have a tinge of brown, tip the olives into a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary