Dry Curing

Dry Curing

Method: During this method the olives are covered in layers of salt that draw out the liquid and Oleuropein. Periodically the liquid draw out is drained. After a period of 1-2 months, the olives are placed briefly in boiling water to remove the salt from them, removed and left to dry after which, they will be stored in a jar with olive oil.
Taste/Flavor: These olives are saltier than those cured by other methods. They are also described as meatier, and retaining a more bitter flavor than others.
Region: This curing method is more common in Greece.