I wish I have an olive tree in me back yard. And orange tree as well. I would be making sunny orange marmalade with incredible taste and aroma. I would be pickling and salting olives with lemon, spices and herbs. Well, I have neither of these trees in my yard. So I am buying fruits for jam or curd in our grocery store. I am curing store bought olives.
We love cured olives. If I can make sun-dried tomatoes at home, why it is impossible to do with olives? I tried. I succeed. These mild cured olives are excellent as appetizer, in salads or a part of antipasti.
This recipe is for all olive lovers.
- 1-2 cans of medium or large black olives in brine
- Olive oil
- Black pepper
- Cayenne pepper
- Dried herbs and spices to taste
Preheat oven to 425 F (220 C).
Drain olives and pat dry with a paper towel.
Lay the olives in a single layer on a baking sheet or in an ovenproof form. Sprinkle the olives with olive oil and, if applicable, with spices and herbs.
Transfer into the hot oven. Hold for 5-10 minutes. Turn off the heat and leave the olives in the oven for 6-12 hours. Do not open the oven door! (I usually leave the olives overnight).
Cook with pleasure!