Baked black olives mom’s recipe, yes this is the recipe that mom makes every year at Christmas now for years, as I remember maybe from the mythical 80s, so I was little more than a child, and every year she puts them in a dish and serves them together with the Christmas Antipasti, why do I say mom’s recipe?
Ingredients:
- 500g (17.6 oz) black olives (fully ripened)
- 1 clove of garlic, finely chopped
- Red chili flakes, to taste
- Zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon dried oregano
- Salt, to taste
How to make Baked Black Olives:
- To prepare the dried olives with orange and lemon first wash them very well.
- Place on a clean tea towel and dry them well.
- Transfer the black olives on a baking sheet with baking paper, try not to overlap them, put salt and mix them with your hands.
- Bake the olives in a static oven at 100°C (220°F) for about 1 hour, they should be dry but not burnt, which is why you need slow cooking.
- Remove them from the oven and let them cool completely.
- Meanwhile, sterilize the jar according to the Ministry Of Health Guidelines.
- Place the dried olives in a container and add: the chopped garlic clove, chili pepper, oregano, chopped orange and lemon peel and extra virgin olive oil.
- Mix and transfer the seasoned black olives to a jar, add more oil to cover them, seal and let them rest in a dark place for 7 days.
- After the resting time has passed, your baked black olives are ready!
Bon Appetit!
