Salted Olives

[victoria]

This is something that is served as a 'cover' in virtually all Algarvean restaurants. It is normally served with bread, butter and sardine paté to nibble on whilst you are waiting for your food.

Azeitonas de Sal
(Salted Olives)

1 litre large ripe fresh Olives
1 tablespoon Sea Salt
Garlic
Olive Oil
Vinegar
Parsley
Cumin
Paprika

Place the olives in an earthenware pot and sprinkle with salt. Leave them to stand for a week.

Remove from the pot, scald with hot water and leave to soak overnight.

Drain the olives and if they are still salty, wash with cold water and drain well.

Season them with chopped garlic, chopped parsley, powdered cumin and paprika, then drizzle with vinegar and olive oil just enough to cover them.

Easy method: You can just buy a tin of olives, black or green, whichever you prefer and season them as above. Rosemary is often used in place of parsley.

[kedigato]

I'm glad that you posted this up here for others to enjoy, Sis.

I make this recipe over the weekend using a tin of black olives and it is DELICIOUS!

I didn't have sea salt so I used Koscher, guess that was OK. I also didn't have parsley but a great bush of Rosemary in the garden, so used that. (just a sprig - not the whole bush! ;D)

The great thing is that it is so quick and easy to make, only about 5 minutes! I let it marinate overnight. We have made good headway eating the black olives and since the marinade is so good, I put some green ones in it last evening.

[tamarine]

Sounds very delicious Vicky we cant get ripe olives here now if we were in Sri-Lanka it would be nice. However I will pass on the recipe to my friends in S. Lanka. Thank you.