Dry-Cured Olives

This is one of five possible methods for curing olives with. Curing olives draws out their bitterness. It is the first step in readying them to be used for Table Olives.

Dry-Cured Olives are olives that are cured in layers of salt for up to 4 to 6 weeks. The olives may or may not be pitted, but they are usually unpitted.

Salt draws out the moisture in them, and along with it, the bitterness in the olives. During curing, they are stirred and drained of the moisture that is being drawn out. If they are not let stand long enough, they will be bitter. After curing, they are plunged briefly into boiling water to remove the salt, let sit to dry, then stored in olive oil, often with added herbs.

They come out salty and chewier and meatier than other olives.

Dry-Cured Olives retain more of their bitterness than brine cured olives do, so they are best for cooking with, especially in spicier dishes. Don't cook them for over an hour as they will fall apart after that.

See Also: Brine-Cured Olives, Fresh-Water Cured Olives, Lye-Cured Olives, Oil-Cured Olives, Table Olives

Other entries for: Olives
Barnea Olives, Bella di Cerignola Olives, Black Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Green Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives

Other entries for: Preserves
Jams, Jelly, Mostarda di Cremona

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