Tuesday, October 26, 2010

Heirloom Foods: Calabrian Cured Olives- Part One

A bag of fresh olives from the farmer's market arrived at my house on Sunday.  Thanks, Lis and Louis!
Over the weekend, I received an amazing present from my friends Lisa and Louis... a grocery bag full of olives!  They bought two cases from their local farmer's market and gave me a hefty pile of them, along with instructions for curing them Calabrian-style.  I've never cured an olive in my life so I was a little afraid to attempt it on my own.  To my great delight, I woke up yesterday morning to find a video of STEP ONE of the process in my in-box.

Louis says the first thing you do is to smash the green (unripe) olives to loosen the pit, then you put them in a bowl of water for at least an hour or two or up to 24 hours.  Soaking in water will loosen the pit from the olive and you will be able to remove it much more easily.  Then you change the water every day for about a week, until the olives turn brown.  I know eventually you cover them in olive oil and stash them in the refrigerator.  But that's Part Two.  Or Three.

So here we go... Eat Sunday Dinner's first video-- Calabrian Olive Curing:  Part One.  (I really hope this works!)