What are botija style Peruvian olives?
Part of our Ultimate Guide to World Cuisine. Click to see more answers to your questions.
The botija style of preparing olives is a popular method in Peru, named after the botija olive, which is native to the region. These olives are known for their dark purple to black color and their large, rounded shape. Botija olives are particularly flavorful, with a rich, slightly bitter and salty taste that makes them a favorite for culinary use.
In the botija style, olives are typically cured in salt brine, which helps to mellow their bitterness while enhancing their natural flavors. The curing process can also include the addition of various herbs and spices, such as oregano, garlic, and sometimes aji peppers, which infuse the olives with distinctive local flavors. After curing, the olives might be preserved in oil or vinegar to further develop their taste.
Botija olives are widely used in Peruvian cuisine, both as a snack and as an ingredient in various dishes. They are often served as part of an appetizer platter, added to salads, or used in stews and sauces.
Dishes where botija olives are commonly used in Peruvian cooking include Causa Limeña, a layered dish of seasoned mashed potatoes, usually combined with chicken, tuna, or seafood, Arroz con Pollo, a popular Latin American chicken and rice dish, and Lomo Saltado, a stir-fried beef dish. Peruvian Tamales might include a whole botija olive in the center, adding a surprise bite of flavor..
Homemade Botija-Style Olives Recipe
Ingredients:
- 454 grams (1 pound) fresh botija olives (or substitute with another type if unavailable)
- Water, enough to cover the olives
- 118 ml (1/2 cup) sea salt for every liter (quart) of water
- 2 cloves garlic, peeled and smashed
- 5 ml (1 teaspoon) dried oregano
- 1 small hot pepper, whole (optional for spice)
- Olive oil, enough to cover the olives in the jar
Instructions:
- Prepare the Olives:
- If using fresh olives, they need to be cured to remove bitterness. Crush them lightly with a hammer or the bottom of a jar to crack them slightly.
- Brining:
- Dissolve the salt in water to make a brine solution. Place the cracked olives in the brine. Ensure the olives are completely submerged, and let them sit in this brine for at least a month, changing the brine weekly. Taste an olive to check if the bitterness has mellowed enough.
- Seasoning:
- Once the olives are cured and the bitterness is reduced, drain them from the brine and place them in a clean jar.
- Add smashed garlic, dried oregano, and the whole hot pepper if using. Pour olive oil over the olives until completely submerged.
- Storing:
- Seal the jar and store the olives in the refrigerator. Allow them to marinate for at least a week before using to let the flavors meld.
- Serving:
- Use the olives as needed in dishes or as a snack.
