Drying black olives usually takes weeks or even months, but this quick method allows you to achieve deliciously dried olives in just three days using hot water. Here’s a step-by-step guide to this fast and effective technique.
Why Use Hot Water for Drying Black Olives?
The hot water method speeds up the dehydration process, helping olives lose their moisture faster while retaining their flavor and nutritional value. This method is simple, requires minimal ingredients, 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 Best Results
- Use High-Quality Salt: Sea salt or kosher salt is ideal for this method as they draw out moisture without overpowering the olives.
- Adjust Drying Time as Needed: Depending on your environment’s humidity, you may need to adjust the drying time slightly.
- Optional Flavor Enhancements: For added flavor, you can mix in dried herbs like rosemary, thyme, or chili flakes during the final drying phase.
Enjoy your homemade dried black olives as a snack, or add them to salads, pasta, or your favorite Mediterranean dishes!
