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Olive Arrugás Guardeñas

Olive Arrugás Guardeñas

Baking

A traditional Spanish recipe that transforms black olives into a delicious condiment that can be stored for two months.

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Recipe from Inko, Mazbel, Ricky90 and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This recipe for Arrugás Guardeñas olives is a lengthy and meticulous process that requires patience and attention. For 1 kilogram of olives, you will need approximately 1 kilogram of fine salt. The preparation takes about 2 months.

Ingredients and directions

  • Prep time4 hr
  • Cook time30 hr
  • Resting12 hr
  • Total46 hr
  • DifficultyHard
  • CostModerate
  • Cooking methodpreservation
  • Estimated cost$6.70 $6.70 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

1 people
  • $3.37
  • $0.79
  • $0.54
  • $0.28
  • $1.00
  • $0.72

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Choose black olives that are in good condition and discard any that have defects. ≈ 3 min
  2. Place the olives on a straw mat or similar material and expose them to the sun for 4 days. Protect them from moisture or overnight frost. ≈ 3 min
  3. Place the olives in an airtight container with 100g of fine salt for every 400g of olives. ≈ 3 min
  4. Shake the container daily for 20 days. Regularly check the bitterness level. ≈ 3 min
  5. After 20 days, remove the olives and rinse them in water. Dry them and allow them to dry for 2 days in a well-ventilated area. ≈ 2 min
  6. Prepare glass jars and fill them with the olives. Seal the jars tightly. ≈ 10 min
  7. Store the olives in a cool, dry place, away from strong odours. Wait one month before enjoying them. ≈ 3 min

The bill

Olive Arrugás Guardeñas

  • 400 g of black Cornezuelo olives$3.37
  • 100 g of fine salt$0.79
  • One piece of orange peel$0.54
  • One piece of lemon peel$0.28
  • 2 tablespoons of oregano$1.00
  • 6 tablespoons of olive oil$0.72

Total$6.70

that's $6.70 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of black Cornezuelo olives
  • 100 g of fine salt
  • One piece of orange peel
  • One piece of lemon peel
  • 2 tablespoons of oregano
  • 6 tablespoons of olive oil
  • Sealed container

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