MIX OLIVE FROM SPAIN ACHAAR

INGREDIENTS

  • Total Olives from Spain: 330g
    • 110 g Hojiblanca
    • 110 g Gordal
    • 110 g Manzanilla
  •  180–200ml mustard oil 
  • 2 tbsp yellow mustard seeds (coarsely ground)
  • 1 tbsp fennel seeds (coarsely ground) 
  • 1 tbsp Kashmiri red chili powder 
  • 1 tsp turmeric powder 
  • 1 tsp nigella seeds (kalonji) 
  • 1 tsp fenugreek seeds 
  • 1/2 tsp asafoetida (hing) 
  • 1 tbsp salt 
  • 2 tbsp apple cider vinegar or lemon juice 

Preparation time:

25 minutes + 3 – 5 days of curing time

Level of difficulty:

Easy

Serves:

1 jar of 500 g

PREPARATION

  1. Drying: Rinse the olives and dry them thoroughly with a clean cloth. Leave them to air-dry for 1 hour. Any remaining moisture will cause the oil to splatter and may spoil the pickle.
  2. Dry Maceration: In a stainless steel or glass bowl, combine all the olives with the powdered spices (ground mustard, fennel, chili, turmeric, and salt) and the vinegar. Mix well so the spice blend penetrates the cuts in the Gordal olives.
  3. Oil Treatment: Heat the 200ml of mustard oil in a pan until the first wisps of white smoke appear. Turn off the heat.
  4. Aromatization (Tarka): Allow the oil to cool for 4–5 minutes. Add the whole seeds (nigella and fenugreek) and the asafoetida. They should bubble gently; if they blacken immediately, the oil is still too hot.
  5. Jarring: Place the seasoned olives into the 500g jar, pressing lightly without crushing them. Pour the warm oil along with all the seeds over the olives until completely submerged.
  6. Curing: Seal the jar and leave it to rest in a warm place (or under sunlight) for 3 to 5 days, shaking the jar once daily to redistribute the flavors.

It will be served in a polished stainless steel katori, evoking the authenticity of Indian homes while creating an industrial contrast with the organic sheen of the olives. 

The Finishing touch: Just before serving, it will be crowned with a drizzle of virgin mustard oil, lending a vibrant gloss. Over this golden surface, a delicate scattering of raw nigella (kalonji) and fennel seeds will be added, allowing the diner to visually appreciate the botanical elements that infused the pickle. 

It is a tribute to freshness and to the alchemy of spices.