Recipe Directions

picture
the picture is raw sprouted hummus and the sun olives are in the middle.
what are we doing
if you look under an olive tree – you’ll find occasionally black wrinkled olives on the ground. the good ones taste like nothing else – and are delicious. this is the only way i am aware of to find edible olives in nature without processing. we are basically mimicking nature in this recipe. our technique gives us higher success rates than nature… success means more olives of course. enjoy!
gather olives
so first you need to find olives… depending on your area it might not be as hard as you think. look on on-line photos and learn how the leaves and tree looks like so you can spot it while traveling.



in areas like northern california (chico in particular) it is very easy. there is a reststop on i-5 that is full of trees – so plan your travels on the right dates so you can get them on time.
pick olives ripe
now, pick the olives as ripe as possible – in the northern hemisphere this means mid to late winter.. i picked the best ones (here in palestine) in march on some late trees the 99 y.o. neighbor has.



they need to be black like hell and must fall very easy into your hand.. like with a tickle. you can also put some sheets/tarp on the ground and then shake the tree a little.



collect as much as you can. olives have very long shelf life. someone told me you can close fresh ripe olives in a jar and it will keep unrefrigerated for a very long time.
dehydrate olives
when you come home, find a sunny area (like the roof) and some window screens or stretched mesh or cloth.. spread the olives (one layer) on the screens and let them be.. basically we are waiting for almost all of the water to evaporate and with it most of the bitterness.



if it rains a little it’s no biggy as long as they can dry afterwards – and if you notice them starting to mold then you can cover them at night or when it rains. this will take a few weeks – depending on your climate. the consistency that keeps is when they are really dry and chewy. like very dry raisins.



the flavor is amazing – the only real olives taste.. so rich and diverse – each olives tastes different! and fills the whole mouth with different flavors.. sweet and bitter and slightly salty. the texture is also very specials. like hard chocolate.



i like tanning next to them in early mornings and singing them songs about love and passion. then they taste even better.



you can also put them in the dehydrator – then it will take several days.
low-salt soft option
instead of putting the olives straight away in the sun, put the picked olives in bucket and fill with water. change the water every other day or so for about 10 days.. this also takes a lot of the bitterness out and some simple like them like this (but these won’t keep out of the fridge for long).



now put the olives in a tub – fill up to say 4 inches. take crude celtic sea salt and spread on the olives. how much? it’s really up to you.. use your intuition for the first time and adjust next time according to taste.. the salt will melt into the olives and will make the liquids come out to the bottom of the tub. drain them and shuffle them every day for 2 weeks or they might mold.



now set them on trays and the sun and let them dry.



here you can stop the drying process when they are more like soft raisins.. a different texture. keep in closed jars. you can give them a quick wash to get some of the salt off.
feedback
tell me how it went. it’s really very easy – i write a lot of words so you’ll understand what you are doing and the different options..



you can see a few more sun olives here as part of a meal:

Ofek's Thoughts

By ofek

make your own by mimicking nature! no more little expensive jars from raw capitalists… transported from far far away.. i mean olives are staple food around here.. you can’t buy a little jar – olives are bulk only! so here’s how to make your own sun dried salt-free most delicious richly flavored pure olives…

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

Now that olives are becoming ripe in the Sacramento area, I've had a chance to eat some that had fallen from the tree when ripe and dried on the ground. They taste just like the expensive ones, and it doesn't seem to be important which variety of tree these come from. I look forward to drying 50+ pounds of these this year, and making them a staple. Thank you, ofek!

0 votes
+
Vote up!
-
Vote down!

I thought I had searched everywhere for information about sun curing olives! This article is a gem! I've been ordering sun dried Peruvian olives from naturalzing.com and rawguru.com but they are expensive, and often out of stock. I assumed that only a special variety of olive tree would produce olives that would be edible if sun cured, but I couldn't find information about the Peruvian trees. If common olive trees will do, I can add dried salt-free olives to my diet again! This is also the first time I have heard from someone who enjoys these salt-free olives. Nobody I offered one to has really liked them, but I sure do! I could make a meal of them!

I happen to live in Northern California, so I would appreciate tips on dates and places to look for ripe olives. Also, is there any way to send private messages on this board?

0 votes
+
Vote up!
-
Vote down!

Ofek, u are hot! :) It's really cool how you forage for food! I'm going to learn how to do that! I went to your web site. I wish I could read Palestinian- definitely on my list for the future. Everything you write inspires me and shows me that more than I thought was possible- like foraging for food in the US easily! I think this topic will become way more popular soon! And your recipes look amazing! Keep it up! :)

0 votes
+
Vote up!
-
Vote down!

amazing image. did you make it? it is so much easier to get oilives on our local farmers market... great idea though ~thank you!

0 votes
+
Vote up!
-
Vote down!

minibeast i've seen fresh olives sold in berkeley bowl in oakland, ca. through they were unripe - but there are plenty of recipes to make them edible (with salt).

debbietook - good luck with the tree - i'm pretty sure certain varieties will grow in the warmer areas of the UK - just like figs do. until then - i invite you to make friends with people from france and spain and italy (or go travel there once in while - without airplanes of course) and ask them to send you a box full of the ripest ones (december and thereafter).

you can trade them for things you have and they don't - like hazelnuts that you gather.

0 votes
+
Vote up!
-
Vote down!

Thank you so much for sharing this information with us. Unfortunately olives don't grow wild in the UK. Our only source of raw olives right now is from a UK company who imports from Nature's First Law. We have to pay £12 per jar!! But I have recently bought a small olive tree for a sheltered spot in the garden, so...looking to the future!

0 votes
+
Vote up!
-
Vote down!

I know exactly the rest stop on I-5 you're talking about! Cool. :o)

0 votes
+
Vote up!
-
Vote down!

Wow... is it at all possible to buy fresh raw olives in the States?

0 votes
+
Vote up!
-
Vote down!

Wow Ofek- this is an amazing post! I wish I could go out right now and do this! Thank you for posting this it is truly amazing! Please post the hummus recipe if you can that picture is also amazingly beautiful!

Leave a Comment