Dos Aguilas Olive Oil

Sun-Dried Olives

An ancient Mediterranean preservation method that concentrates flavors intensely. Wrinkled, chewy, and bursting with rich olive essence.

Prep: 20 min · Cook: 0 min · 4 servings · Medium

Ingredients

  • 2 lbs ripe black olives
  • 1 cup coarse sea salt
  • Fresh thyme sprigs
  • Bay leaves
  • Extra virgin olive oil for storage
  • Cheesecloth or mesh drying screens
  • Optional: dried oregano, fennel seeds

Instructions

  1. Select fully ripe, dark olives for best results
  2. Wash olives and pat completely dry
  3. Layer olives with coarse salt in a colander or basket
  4. Use about 1 part salt to 3 parts olives by weight
  5. Place in a warm, dry location with good airflow
  6. Turn olives daily and add more salt if needed
  7. In dry climates, olives can be placed in direct sun
  8. Drying takes 2-4 weeks depending on conditions
  9. Olives are ready when wrinkled and chewy, not hard
  10. Brush off excess salt and rinse briefly if too salty
  11. Toss with olive oil and dried herbs
  12. Store in olive oil in the refrigerator for up to 6 months