How olives are prepared: A complete step-by-step guide

There are different varieties of olives: those that are cracked and olives that are bruised for preparation. If they are green, they are bruised, and if they are black or turning color, they are cracked; in this way, they better absorb the flavor of the seasoning.

I will explain how they are made, and you will see that they require time and that their preparation cannot be rushed.

Steps in olive preparation:

1. Once picked from the olive tree, they must be bruised or cracked. This way, they are opened and exposed so they can be cured correctly.
2. Afterward, they are placed in a container with water that is changed approximately every 2 days. This is done for several weeks, depending on the size of the olives.
3. When they reach their peak sweetness and are at their final water change, salt, fennel, vinegar, garlic, and thyme are added so that they can sit for a few days to soak up and acquire all the flavors of the seasonings.
4. After a few days and a little patience, the olives are ready to consume, and you surely will not have tasted anything better in your life.

Steps in olive preparation:

These are the best olives one can eat. With their slightly bitter (very slightly) taste mixed with garlic, thyme, and fennel. It could not be more natural, and it could not be any tastier: they taste like the countryside.

Our varieties with this preparation are: natural bruised green, Okal, cracked black, and Cornezuelo, which are the typical autumnal appetizer from Jaén and are in high demand throughout the peninsula.
Olives are a very common appetizer, very Mediterranean.
Try some of these varieties; they will win you over.

They are ideal for snacking: enjoy them with your beer, wine, vermouth...

Any option is valid! Variety is the spice of life!

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