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A question about a recipe: Candied Olives

705ee4b2 23a3 460a 9afa 2c0fa95a34d5  olivesweb

I have a question about the recipe "Candied Olives" from Zomg.Is there an acceptable substitution for the Castelvetrano olives? I'd love to try this. Thanks!

Cynthia is a trusted source on Bread/Baking.

asked about 5 years ago
5 answers 4153 views
2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 5 years ago

I am sure Zomg has an idea about this but I'll just mention that Castelvetrano olives are very different from other olives. They don't require much curing so they retain a bright green color and have a sweet, lightly salty flavor. Most varieties of olives require months of brining just to be edible, giving them their very salty taste.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Thank you so much! That helps me a lot.

395ca4a6 4d5f 4c5b b389 cb44046b8df0  beets my heart
added about 5 years ago

Thank you latoscana for jumping in with a great answer! Castelvetrano olives are firm and bright and don't compare well to other olives in the olive bar. I imagine lucky people in olive country might have access to comparable varieties, though If you do go with something else make sure the olives are firm and maybe dunk them in a change or two of water to dilute the brine. I hope it turns out for you!

395ca4a6 4d5f 4c5b b389 cb44046b8df0  beets my heart
added about 5 years ago

typo, oops! **though. If you...**


That's what I get for typing before coffee...

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Thanks for the good information. I'll see what I can find. Now for some coffee.