Do-It-Yourself Spicy Olives
Thursday, 21 March 2013
Note that there are hundreds of olive varieties, some might work better than others. Results may vary, so start with small quantities. And as with any produce that you plan to preserve, use only fresh, ripe and spotless fruit. Read the entire article from Harald Zoschke on the Burn! Blog here.
At a glance
Red Pepper Flakes
1 pound of olives
1 lb. fresh olives
Rinse the olives. We didn’t blanch our olives, but if you prefer, submerge olives in 90C (195F) hot water for 5-10 minutes.
If you can’t find fresh olives (or don’t want to wait until in season), you can still kick up store-bought dried black olives by treating them with above Step 4. Or if they’re packed in brine, start with step #3. Please note that black ripe olives sometimes contain Ferrous Gluconate, a water-soluble iron salt for maintaining the black color (E579 on EU ingredients on the label). According to Wikipedia, that stuff may be toxic in case of an overdose, but that's rather unlikely with treated olives. Yet I'd go for a not so perfect color or naturally dark olives (check the organic section of your store).