Home Recipes Mediterranean Partida Style Recipe (for curing 2.5 lbs of green fresh olives)

Mediterranean Partida Style Recipe (for curing 2.5 lbs of green fresh olives)

3 min read
5
0
1,747
Lye Cured, Stuffed olives, buy olives, fresh olives, gourmet olives

The following recipe is one of the oldest to evolve from the Mediterranean region where olives are consumed as a staple and every day fare. By following this recipe, the preparer of these olives can achieve a finished product that cannot be bought at any retail store. We sell fresh green olives only when they are in season.

REMINDER: FRESH OLIVES ARE EXTREMELY BITTER PRIOR TO PROCESSING

  • Always rinse the olives in fresh water prior to preparing.
  • Place olives one or two at a time on a bread board and strike with a mallet or any other heavy object to crack the olives in preparation for leaching the bitterness out.
  • Place cracked olives in fresh water. Cover with water until all olives are submerged. It may require placing an object on top of the olives. The container used in processing should be glass or plastic.
  • The water should be changed daily for 10 days until the olives have lost most of their bitterness.
  • PREPARATION OF FINISH BRINE: Take ¾ cup ( 190 ml) of 5% wine vinegar or 5% distilled vinegar & add water until you have 32 liquid ounces. To this acidified brine add 5 level tablespoons of table salt, stir until dissolved. Drain olives well, then add your new acidified salt brine. The container should be of a type that can be sealed so no flavor will be picked up in the refrigerator.
  • Now this is where the preparer can become creative in their spicing scheme. Remember to go slow on amounts of spice because it takes about three days to be absorbed by the olives. By the end of the 4th day, the olives are ready to eat but will continue to absorb the spices.

REMINDER: IT IS IMPORTANT TO KEEP REFRIGERATED FROM STEP 5 ON

Load More Related Articles
Load More By Anthony Williams
  • Penna Gourmet Olives August Sale item

    August Sale!

    Four great products on sale, Garlic Stuffed Olives, Jalapeno Stuffed Olives, Kalamata Pitt…
  • marinated olives

    Couscous and Spring Peas, Olive Flavored

    This recipe is from one of our Foodies, Darlene States Mutolo.  1/2 cup chicken broth 1/2 …
  • Kristina Kale Salad

    Deviled Eggs with Olive Spreads

    This recipe is from one of our Foodies, Brenda Searle. Crema verde? Crema negro? I like bo…
Load More In Recipes

5 Comments

  1. […] I was asked by Penna Gourmet Olives to review the home curing process for fresh olives and see how I liked the ease and flavor of home cured olives. So far, the process could not have been easier…..well, except for buying them in the can which Penna can also handle for you if you’d like:    Partida Style: https://greatolives.com/2011/08/29/mediterranean-partida-style-recipe-for-curing-2-5-lbs-of-green-fre… […]

  2. […] the directions on the Great Olives website, first we rinsed the olives in cold […]

  3. Olives part 2 «

    September 20, 2012 at 6:01 AM

    […] and sent 2.5 pounds of olives. I was faithful to my daily duty to curing the olives using the Mediterranean Partida style of curing fresh olives at […]

  4. boemi286

    September 10, 2014 at 7:41 PM

    Hi after you finish curing the Olives and have them in the fridge do you just leave them in brine mix as you eat them? Wont the salt brine mix be too salty to eat? do you rerinse the olives after they are ready to eat… Thank You, John

    • Maurice

      September 18, 2014 at 3:21 PM

      I’m not sure what cure you are using. Don’t consume the brine. If the olives are too salty after curing, remove some of the brine and replace with water. An excellent resource for different recipes is from UC Davis, here’s the link to the PDF, http://anrcatalog.ucdavis.edu/pdf/8267.pdf

Leave a Reply

Check Also

Fresh Green Olives & Fresh Black Ripe Olives

As Sales slow in our market places as well as online we must end our Fresh Green Olives sa…