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Salt-Cured Black Olives in a Bag

ingredients 2kg fresh black olives. 1/2kg coarse salt. 1 orange (optional). extra virgin olive oil. preparation Start by rinsing the olives well under cold water, then dry them thoroughly with a clean kitchen towel. This is important because any moisture will interfere with the curing process. Mix the olives with the salt in a large bowl, making sure they're evenly coated. Pour everything into a sturdy plastic bag and seal it tightly with a clip or tie. Lay the bag flat in a shallow tray or dish (it might release a bit of liquid as the olives cure), and tuck it away in a kitchen cupboard or pantry. Somewhere dark and cool works best. Every 3 or 4 days, flip the bag over without opening it. This helps the salt work its way around all the olives. Keep this up for 4 weeks from the day you started. After the month is up, your olives will look nicely wrinkled and feel firmer. Rinse them under fresh water and place them in a bowl. Cover them completely with clean wa...

Artichoke and Cockle Starter




ingredients

for 4 people
  • 400g fresh cockles.
  • 8 fresh artichokes.
  • 3 or 4 tablespoons extra virgin olive oil.
  • Salt.
  • 100g thinly sliced ham, cut into pieces.

for the vinaigrette:

  • 5 tablespoons extra virgin olive oil.
  • 2 tablespoons cider vinegar.
  • Juice of 1/2 orange.
  • Chopped parsley leaves.
  • Salt.

preparation

Steam open the cockles. Drain them well, remove both shells, and set aside.
Clean and trim the artichokes, then cut them in half if they're small, or into quarters if they're on the larger side.
Place them in a pan over the heat with cold oil and fry until tender and golden.
Cut the ham into small pieces.
Make the vinaigrette by whisking together all the ingredients until well combined.
Divide the artichokes, cockles, and ham among the plates, and serve dressed with the vinaigrette.

Enjoy!

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