I feel like I should preface this post with a disclaimer that before I lived abroad I hated olives. Growing up, with only the choice of black or green olives, I chose none! Luckily I discovered there is more variety and that they don’t always come from a can. I discovered that I liked them enough to try and make them. I should also say a huge thank-you to my loving father-in-law who helped me thorough the whole process. If it wasn’t for his vision, we wouldn’t be eating these lovely fruits right now! We made the olives in his kitchen, with the help of his wine! Cheers to more “teach the guiri” projects. (Guiri is foreigner in Spanish)
1. Buy Olives. This can be done at your local market in Andalucia.
2. Request the olive seller to press the olives.
The olives need to be crushed in order for them to soak in the flavour. If you cannot crush the olives you will need to put small slices in each olive by hand with a sharp knife.
The amount of time you do this depends on your taste. If you like more sharp olive flavour then ten days is sufficient. If you prefer softer tasting olives then you can continue until you find the flavour you like.
Next time I think I would do a cumin and/or lemon spice combo like Moroccan olives. Yum.
You don’t want to season all your olives at one time as they don’t keep as well as just in brine. Also, this is conductive to discovering new seasoning variations!