Tuscan Salt/Oil Cured Olives

Name: Dos Aguilas Olive Oil
Address: Aptos, CA, US
Telephone: +1-831-234-0551
Price range: $$

Traditional dry-cure method using salt and weight, finished with olive oil and fennel seeds. These wrinkled, intensely flavored olives are a Tuscan specialty.

Prep: 30 min · Cook: 0 min · 16 servings · Medium

Ingredients

2 lbs ripe black olives
2 lbs kosher salt
Dos Aguilas Olive Oil for finishing
2 tbsp fennel seeds

Instructions

Select ripe black olives and poke each several times with a fork
Layer olives with kosher salt in a draining container (traditional gopher basket or colander)
Place a weight on top to press the olives
Allow to cure for 3-4 weeks, stirring occasionally
Rinse olives thoroughly to remove salt
Dry olives completely (this is important)
Toss olives with olive oil and fennel seeds
Store in olive oil in refrigerator for up to 2 years

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