The time has come … some olive farmers have already started picking their olives to produce the most green and spicy olive oil. Last week I bought the first raw olives from a local grocery store in Salobreña. For the first time (read: I am living in Spain for 16 years) I will marinate olives myself. Of course I did receive some instructions from the shop saleswoman. Instructions which have  been used for generations. So here we go:

Step 1: wash the olives in cold water. We completely flood the olives for 10 days. (without adding salt or other additives). Every day we replace the water to remove the bitterness (oleuropeína) from the olives. I use glass jars, fill them with water and the olives and put an upside-down dish on top so that they all stay nicely under water. They will change color and I will remove those that show dark spots to prevent them from affecting the rest of the jar. To be continued…