Curing Olives, Margaret Johnson
A few years ago I attended a session at the then Gingin Olive Festival run by the incomparable Stan Kailis and the waters divided. I then combined his pickling method for kalamata olives with wonderful fruit from the eternally energetic olive grower and promoter Maggie Edmonds and finally I had some sensational fruit. I even pulled my husband Rob from a meeting to tell him of my success. As I told him ‘they taste like perfect kalamata olives’. These are now the main olives I cure.
Curing Olives
2 kg ripe kalamata fruit
water
200 g rock or other pure salt
400 ml red wine vinegar
olive oil
Rinse the olives in tap water and then slit them down one side with a sharp knife. Place them into a container with a plate on top of the olives to keep them submerged and cover them with water. Every two days change the water over the period of a week. If they are still bitter-taste them, then leave for another two days. Then drain them off and pack them into storage jars. Make up a brine with the rock salt and the red wine vinegar and enough water to make up to two litres. Pour this over the olives. There should be enough to cover. Then pour over some extra virgin olive oil to give good coverage. Seal the container and leave for about four weeks for the curing to complete. Then marinate them in your favourite mixture to serve.
Olives & Persian Feta
This dish, which is more than just a marinade, makes an ideal small starter, especially when teamed with some good crusty bread. When olives are warmed they take on a special richness. I use the Yarra Valley Persian Feta because I think it is the best
¼ cup extra virgin olive oil
2 tsp garlic, crushed
1 tsp ginger, cut into fine strips
2 kaffir lime leaves, left whole
1 lime, cut into eight chunks
2 red chillies, split in half
400 g plump kalamata olives
sprinkle salt
1 cup Persian feta, broken into rough pieces
coriander leaves
Place all of the ingredients, except for the feta and coriander, in a medium pan or wok. Gently heat them through until just warm and perfumed. Turn everything onto an attractive plate. Scatter over the feta and a few coriander leaves.