Baked black olives

Baked black olives

Pecene masline

By
From
Dalmatia
Makes
1 kg

This recipe is very simple and is a great way to preserve olives. I love olives prepared like this – they are slightly bitter and tangy in flavour and they keep for a long time without any chemicals or preservatives. My family has a small olive grove on the island of Šolta in Croatia. When I was young, this was our favourite way to enjoy olives all year round.

Ingredients

Quantity Ingredient
100 grams salt, plus 2 tablespoons extra for the jar
1kg large fresh round black olives, washed
50ml extra virgin olive oil
rosemary or thyme sprigs

Method

  1. In a saucepan, bring 2 litres water and the salt to the boil. Turn off the heat, add the olives and let them sit in the hot water for about 20 minutes.
  2. Preheat the oven to 200°C. Line a baking tray with baking paper.
  3. Drain the olives and dry them with a clean tea towel (dish towel). Transfer the olives to the baking tray and bake in the oven for 20 minutes. They are ready when they start to wrinkle. Remove the olives from the oven and leave to cool on the tray.
  4. Transfer the olives to a large sterilised glass jar or several smaller ones. Top the jar with some thyme or rosemary and sprinkle with the olive oil and the extra 2 tablespoons salt. Shake the jar and seal it. The olives will keep for several months sealed. Once opened, keep them refrigerated and eat within a week.
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