No 2: large, black, fully ripe olives (throumpes ). They were cured in coarse sea salt (400 gr of salt for 1 kg freshly harvested olives) for 20 days. Now they are almost ready for eating, however I am going to wash, drain and cover them with a mixture of lemon juice, orange juice, vinegar and olive oil, in equal proportions. A small branch of fresh rosemary and some orange peel will add extra flavor.
No 3 olives, are prepared according to a recipe given by Florentinus, a writer of the early 3rd century aD, (preserved in the Geoponica of Cassianus Vassus, 8. 29). I used 2 k. medium, firm, fleshy black olives. After washing and draining, I placed them in a large bowl. Then I added 240 gr salt and 200 gr olive oil and I gave a kind stir. I pushed the olives into jars and covered them with oxymeli. Branches of wild fennel and a heavy circle – shaped plate held them below the oxymeli surface. Extraordinary taste.
For oxymeli, I mixed 1 part wine vinegar, 2 parts honey (I used Strawberry tree ‘bitter’ honey) and four parts water. I brought to boil and simmered to reduce to 1/3 of it. Depending on preference, more vinegar can be added to the mixture. (Orivasius IV, 144)
I’ve never seen them before, but then it never occurred to me they might turn up. I’ll keep an eye out.
Can’t you buy uncured olives from farmers market or at some ethnic markets?
When I make ancient recipes I’m generally stuck using modern olives. If I had access to uncured olives, I’d love to make one of the ancient recipes.
Thanks Ken. I believe that you’ll adore them.
These are absolutely gorgeous!! I’m going to follow you directions this fall! Ken