Tag: Pickles

GREEN TOMATOES – Pickled under oil

And now for something completely different.

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Tomatoes usually fail to ripen at the end of the season (in autumn) and usually  Southern Italians wait till then to preserve green tomatoes. However if you can spare a few, pick some unripe tomatoes (or buy them as I did at the Queen Victoria Market) and make this pickle.

It is very convenient to have this – to eat plain with bread or as an accompaniment to cold meats or cheese.

The photos tell the story.

You need green tomatoes.

Wash, dry and slice into thick slices.

Put them in a large colander, and sprinkle with salt….generous amounts.

Leave to drain for 24 hours.

Squeeze them and put them into a bowl and cover them with a mixture made of 1 part vinegar to 1 part water. Make sure that they are covered and put a weight on top. Leave at least 6- 8 hours.

Drain, and squeeze as dry as you can.

Place the tomatoes into sterilized jars and mix with olive oil (I use extra virgin olive oil), garlic slivers, dried fennel seeds and oregano (add chili flakes if you wish). Make sure they are well covered with oil and keep submerged – I save those plastic rings that keep pickles submerged that are often found in Italian pickles; there is one in the photo above.

Keep in fridge; they are ready to eat in a few days and will keep for months. Make sure that when you remove some of the pickle to eat, the remainder is always covered with oil.

They can be stored in a pantry, but omit the garlic if you do this, as it tends to go off.

Eggplants can be pickled by using the same process.

MARINATED OLIVES, OLIVE SALADS, MORROCAN FLAVOURS

My first serious Moroccan cookbook was A Taste of Morocco by Robert Carrier. It was published in 1987. I already had Claudia Roden’s Middle Eastern Food and Arto der Haroutunian’s North African Cookery.

I lived in Adelaide then and with three friends once a month we celebrated different ethnic cuisines by cooking in our own homes and then sharing it at each other’s places. Each of us prepared food for 1 course – all of us were excellent cooks, had busy lives and loved to socialize. We spent less time, less planning, less money (we all liked to drink good wine) and we deepened our friendship and repertoire of cooking styles, ingredients and recipes of particular cuisines. The special privilege of the host was that they could invite 2-3 extra people of their choice.

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We had this system in place well before 1987 but for the first Moroccan meal I was responsible for the appetisers and entrées (as we called those courses then!!). And part of the nibbles I bought were a variety of dressed olives.
I have said before that I never follow a recipe from A-Z and nor did I do that on this occasion, but I played around with the ingredients suggested in Robert Carrier’s recipes and I still play around with these ingredients still when I marinate olives.

In my fridge at present: 3 types of olives and preserved lemons

In this post I will provide a list of the ingredients I may use when making Moroccan olive salads. I use:

Different types/ colours/ sized of olives in brine, i.e. I may use my own olives that I have pickled in brine or bought small olives, large ones, green ones, black ones, cracked olives etc.

As the mood takes me I will use some of the following ingredients to dress and marinate the olives: harissa (North African spice paste) thyme sprigs, lemon slices, preserved lemons, fresh coriander, fresh flat leaved parsley, fresh red or green hot peppers, dried oregano, fennel seeds, cumin, fresh lemon, bitter oranges (Saville), chilli flakes.

Always, always extra virgin olive oil and I keep the jars of marinaded olives in the fridge and allow them to marinate at least 24 hours before we eat them. You are likely to find marinated olives in the fridge anytime you visit me – they store well and keep for ages.

For more olive recipes in this blog see:

ULIVI CUNZATE, INSALATA DI OLIVE – Sicilian Green olives/ Olive salad

CHEAT FOOD: Marinaded white anchovies AND Olive Schiacciate made with commercially prepared olives

OLIVE SCACCIATE

And one of my most popular posts by far: HOW TO PICKLE OLIVES

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