Oil-cured olives are made by first curing them with salt to remove bitterness, followed by a period of soaking in oil for rehydration, preservation, and flavor enhancement.
Here's a more detailed breakdown of the process:
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Harvesting and Sorting: Olives are harvested when they are ripe but still firm. Damaged or bruised olives are removed during the sorting process.
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Salt Curing: This is the primary method of removing the bitterness from the olives. The olives are packed in salt (either dry salt or a salt brine). This process can take weeks or even months, depending on the type of olive and the desired level of curing. The salt draws out the moisture and the bitter compounds (oleuropein).
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Drying (Optional): Some methods involve drying the olives after the initial salt cure. This step further dehydrates the olives, concentrating their flavor and creating a wrinkled appearance.
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Oiling: After the salt curing (and optional drying), the olives are submerged in olive oil. This process rehydrates the olives, but more importantly, it preserves them and infuses them with the flavor of the oil. The oil acts as a barrier against spoilage. This soaking period can also last for weeks or months.
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Flavoring (Optional): During the oil soaking stage, other flavorings may be added, such as herbs (rosemary, thyme), spices (chili flakes), garlic, or citrus zest.
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Packaging: The olives are then packed in olive oil, often with some of the added flavorings, and are ready for sale.
Key aspects of oil-cured olives:
- Salt Curing: Essential for removing the natural bitterness of fresh olives.
- Rehydration and Preservation: The oil acts as both a rehydrating agent and a preservative, preventing spoilage.
- Flavor: The oil infuses the olives with its flavor, creating a rich and smooth taste.
