ANOTHER EXPERIMENT: OLIVES CURED IN HONEY (GO SO WELL WITH SQUID)

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Geoponica” lists various methods for curing olives…  My second olive -experiment was olives preserved in honey… in two types of honey, actually. 1 kilo of almost ripe olives was cured in thyme honey and 400 grams were stored  in  “bitter” monofloral honey of strawberry tree (Arbutus unedo).

No aromatic seeds and leaves were added… but yes, I cut the olives around with a razor blade, sprinkled the same fine salt over them and  4 days later I poured them into the honey…  Yes, storage temperature was the same for all  olive fruits,  however, these ones were totally different from the olives cured in petimezi , which were a complete disaster.  Three months later, the honey treated olives  had a firm crunchy flesh and their nutty, salty taste was a nice complement to the strong taste of  honey.

In my opinion, the honey of strawberry tree works best on olives, though  both ancient Greeks and Byzantines preferred thyme honey …  I was amazed by the  outstanding flavor and the nice hit of bitterness.  Stunning result!

Olives cured in honey go perfect with cheese…. I could not resist the temptation to cook with them, though. Things that we think of as sweet go so well with cephalopods , so I used the olives to make  a filling and sauce for stuffed calamari (squid).

STUFFED SQUID WITH SPINACH, FENNEL AND OLIVES CURED IN HONEY (CALAMARI GEMISTO ME SPANAKI, MARATHO KAI ELIES STO MELI)

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For the filling and sauce I used 30 medium sized  olives cured in honey, pitted and roughly chopped (or 1/2 cup raisins), mixed with 1 large onion (finely chopped), 2 cups of spinach (roughly chopped), 2/3 cup of wild fennel (chopped), salt and pepper.

I  stuffed 1 kg  small fresh, cleaned calamari  with the  filling, leaving a little room for it to expand.   I combined the remaining mixture with 300 gr chopped tomatoes and  1 tbs tomato paste and sautéed it with 4 tbs olive oil. I placed the squids in a casserole  and I  added the sauce, 1/2 – 3/4 cup of virgin olive oil, 4 tbs mavrodapne and water to cover. I covered the casserole and let simmer over low heat for about 45- 60 minutes,  until squid was tender.

 

How to clean the squid, here

 

ΓΙΑ ΕΛΛΗΝΙΚΑ ΕΔΩ.

Olives on Foodista