Cornezuelo olives (aceitunas de cornezuelo)

  • 2 kgs cornezuelo olives
  • Salt
  • Thyme
  • Fennel
  • Garlic



Take the olive and crush them, one by one. There is a special wooden hammer for that but if you don’t have it, you can do it with a bottle of beer, since the base is somehow concave.

Place them in a container, cover it with water and add salt, leave them for several days.

The following days throw away the water and pour clean water and salt again.

Try them every day, until they are already good, that is, they have lost their bitterness.

Two weeks later they are ready…drain them.

Place them in jars and add the dressing to liking, unpeeled broken garlics.

A few sprigs thyme, fennel and salt is the traditional dressing for cornezuelo olives; although there are people who add bay leaves, orange peel or rosemary to the olives. Cover with water and close the jars very well.