Ways to prepare them
First of all you must know that we can prepare them in three different ways: enteras (whole), rajadas (cut) or machacadas (cracked open). And we can use black or green olives.
Cracked Open Marinated Olives- Malaga Atarazanas Market
In our case, we will make the black olives as a whole, so we can keep them longer. Moreover, since they are ripe, they are less bitter and need less preparation time.
On the other hand, we will cut the green ones. To do so, we will cut two or three longitudinal slits in each olive. You can use a knife, but if they are very many, our recommendation is to use a special wooden table to cut them. These ones we’ll need to eat in less time, but they’ll absorb the nuances and flavors of the dressing with more intensity.
After these ten days, we will put the olives again in water, but this time salty water. Our recommendation is that you boil enough water to cover these olives, mixed with the appropriate amount of salt (one cup of salt/ 4 liters of water) until it dissolves.
Traditionally, in order to know if the brine contained enough salt, a raw egg was introduced in the salt water and if it floated, the proportion was correct.
The olives need to be in the brine for a couple of days. You should change the water every two or three days, but you don’t need to do it on a daily basis anymore. You will know when they are ready, tasting from time to time the greenest ones from the bowl and like this confirm that they have lost their bitterness.