Drying black olives generally takes weeks or even months, but with this rapid method, you can have delightfully dried olives in just three days using hot water. Here’s a step-by-step tutorial for this quick and efficient procedure.
Why Use Hot Water to Dry Black Olives?
The hot water approach accelerates the dehydration process, allowing olives to lose moisture faster while maintaining their flavour and nutritional content. This approach is straightforward, uses few materials, and eliminates the lengthy wait time.
Ingredients and Tools Needed
- 1 kg black olives
- Salt (sea salt or kosher salt)
- Large pot
- Strainer
- Clean cloth or paper towels
Steps to Dry Black Olives in 3 Days
Day 1: Blanching and Salting the Olives
- Prepare the Olives: Rinse the black olives thoroughly to remove any dirt or impurities.
- Blanch the Olives: Bring a large pot of water to a boil. Carefully add the olives to the boiling water and let them blanch for 2-3 minutes. Blanching softens the olives and speeds up the drying process.
- Drain and Dry: Remove the olives from the pot using a strainer. Spread them out on a clean cloth or paper towels and pat them dry.
- Salt the Olives Generously: Place the olives in a large container and sprinkle them generously with salt. Mix the olives well so they’re evenly coated. Salt helps draw out the moisture from the olives, speeding up the drying process.
Day 2: Resting and Draining
- Drain Excess Liquid: By the second day, you’ll notice the olives have released a lot of their moisture due to the salt. Drain any excess liquid from the container.
- Re-salt if Necessary: If the olives feel wet or sticky, sprinkle a bit more salt to continue drawing out moisture.
- Rest in a Warm Place: Leave the container in a warm, dry place. Stir the olives occasionally to ensure they dry evenly and are well-coated with salt.
Day 3: Final Drying
- Drain and Pat Dry: Drain any remaining liquid from the container. Lightly pat the olives dry with a clean cloth or paper towels to remove any surface moisture.
- Air Dry (Optional): If you prefer your olives a bit drier, spread them out on a tray and leave them in a warm, dry area for a few more hours, or until they reach your desired texture.
- Store the Olives: Transfer the dried olives to an airtight container. They can be stored in the refrigerator for several weeks.
Tips for the Best Results
Use high quality salt.
Sea salt or kosher salt are suitable for this procedure since they absorb moisture without overpowering the olives.
Adjust the drying time as needed.
Depending on the humidity in your environment, the drying time may need to be adjusted significantly.
Optional flavour enhancements
During the last drying stage, add dried herbs such as rosemary, thyme, or chilli flakes for extra flavour.
Enjoy your own dried black olives as a snack or mix them into salads, spaghetti, or your favourite Mediterranean meals!
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