Fresh Green Olives found at your area farm market. I got my fresh green olives at Adams Fairacre Farm in Poughkeepsie, New York
I grew up watching my grandparents on both sides of the family, can all kinds of produce besides just tomatoes. Vegetables were marinated and jarred for the winter. Peaches were peeled and halved in a sugary syrup. My family would also cure olives. They were jarred in a salty brine and cured for months. In the last few years since I retired from my life in the restaurant, I have had time to relive my upbringing. I kept seeing raw green olives at Adams Fairacre Farms, our local farm market. I decided to try to cure my own olives. One year I tried the saltwater brine version, while changing the water for months and fretting every time I forgot to! So, then the next year I found an easy recipe that cured olives in vinegar and to let it sit in extra virgin olive oil for 2 months. The olives were delicious! And what was surprisingly good was even the oil from the olives. My family and I just loved spreading it on crusty Italian bread! I couldn’t wait to do it again this year. I decided to share my olive curing journey and hope you will try a hand at it too since olives are in season.
Cured Green Olives
1 1/2 pounds fresh green olives
1 carrot, finely dices
2 stalks of celery, finely diced
1 qt white wine vinegar
1 tablespoon of sea salt
½ cup water
Extra Virgin Olive Oil to cover the olive
Wash and dry the olives making sure they are all
firm and no bruises. It’s if your green
olives have a slight purplish tint. They
are just beginning to ripen.
2. Make 4 incisions lengthwise on each olive spacing evenly.
3. Place olives in a bowl or large jar. Whatever you use make sure it’s not reactive. Add celery and carrots. Then add the salt, water and vinegar solution to cover all the olives.
4. Mix well and add a paper napkin on top to keep olives submerged. 5. Stir the contents in the bowl once or twice a day. 6. After 4 days the olives should have darkened slightly and become soft but not mushy. If they are still hard wait another day.
7. After 4th or 5th day drain olive mixture in a colander. Toss to get rid of all the liquid. 8. Put the drained olive mixture in a clean jar or jars and cover the olive oil mixture with the extra virgin olive oil. The olives need to be completely submerged in the olive oil.
9. Place the jar of olives in a cool dark place. I put mine in the fridge! Let them rest for 2 months before tasting. 10. The olives will have a pleasant vinegary taste. And don’t throw out the extra virgin olive oil. It’s delicious! Since it’s in the fridge it will thicken like butter and you can spread it like butter!! Yum!
As we were leaving Italy this past spring, after visiting my sister Giovanna, a boutique in the Napoli airport jumped out at me! We got to the airport in plenty of time and as we settled into our gate’s waiting area, I told my husband that I was a going for a walk. I think he was a little worried when he saw that I grabbed my pocket book. I urged him not to worry because I wasn’t buying clothes! I headed towards the most beautifully decorated boutique. Entering the boutique, Dolce e Gabbana spoke to me loud and clear. I patted my side to make sure I had my pocketbook!
Just a mere 15 minutes later I lugged a beautiful shopping bag to where Jim was sitting. As he glared at me, I joyfully exclaimed that I bought pasta!
I had filled my bag full of Pasta Di Martino! Jim looked at me with a puzzled look on his face.
“But Jim! It’s a real special pasta. It’s made in Gragnano on a hilltop between Monti Lattari and the Amalfi Coast not too far from the airport! Gragnano is famous for its air-dried, bronze-extruded pasta across the world. The Gragnano townsfolk call it white gold. Even though Gragnano has been making this pasta for hundreds of years, it was only in the 18th century that Pasta di Gragnano became widely known spreading all over Italy. In the last century Pasta di Gragnano began to travel beyond Italy’s borders to the rest of the world.”
I continued to tell him that there are 4 reasons this pasta is exceptional!
1. The land where the wheat is cultivated. The town of Gragnano is situated where there’s a right mix of wind, sun, and humidity. In the 18th century, the king of Napoli decided that only two places were suitable to cultivate the wheat for the rest of the population: Naples and Gragnano. The pasta also must be made by mixing durum wheat with the calcium-poor water of Monti Lattari.
2. The second reason is the carefully-developed process, which continues to be regulated by a strict standard of production. In 2013, the European Union declared PGI (Protected Geographical Indication): the pasta made under the name “Pasta di Gragnano” must be produced in a legally defined area that still corresponds to the territory indicated by the king of the Napoli about two centuries ago.
3. The dough must be extruded through rough bronze forms and, once it has taken shape, dry at low temperatures in the mountain air. The result of this long and traditional process is one of the finest pastas in the world. This pasta is called Bronze Cut.
4. And the last reason and what attracted me to the pasta in the first place is that Dolce e Gabbana ( An Italian luxury fashion house founded in 1985 in Legnano by Italian designers Domenico Dolce and Stefano Gabbana) signed the new look of Di Martino Pasta. A special edition celebrating Italian excellence through colors, symbols and monuments identifying the country.
I was feeling all smug and self important explaining all of this to Jim. And then he tells me that this isn’t new to him. Adams Fairacre Farms where he is the grocery manager carries this very pasta. In fact he had spoken to the international buyer for Pasta di Martino at the recent Food show. He actually ordered pasta with the Dolce e Gabbana look to sell at the Wappinger Falls, NY location. I am like, “Say what!!!” “Yes, we sell it at Adams”, Jim answered with his smug, self-important tone.
I couldn’t believe it. Adams Fairacre Farms is selling the Di Martino Pasta with the Dolce e Gabbana look. Wow! Not only is it being sold in Neiman Marcus and Bergdoff Goodmans. It is even featured in Vogue magazine. And now it’s available in our very own Hudson Valley at Adams Fairacre Farms, Wappinger Falls, NY!
When we arrived home from our trip, I marched myself into Adams to see for myself. There it was! Rows and rows of Pasta Di Martino pasta. So far only the mezzo rigatoni were packaged in the Dolce e Gabbana signed wrappers. I noticed they even have the infamous 24 inch spaghetti wrapped in the original blue paper that the Gragnano pasta was wrapped in hundreds of years ago. No other pasta is wrapped in that way.
I am astounded that we have the Crown Jewel of pasta wrapped in Dolce e Gabbana right here in Wappinger Falls and no one even noticed! Right under our very noses!! Like who knew!
Now that I have uncovered this gem in the Hudson Valley, you all better hurry in while supplies last! Because I sure did fill my cart at Adams Fairacre Farms in Wappinger Falls, NY!!
Love this beautiful pasta!! Can I wear ?
Shrimp Marinara using the 24 inch Pasta di Martino Spaghetti
1 jar of 825 MAIN Marinara Sauce (authentic Napolitana marinara sauce to go with Napolitana Di Martino spaghetti)
1 lb of 24 inch Pasta Di Martino Spaghetti ( Each blue paper package holds 2 individually wrapped pounds of 24 inch spaghetti)
2 cloves of garlic cleaned and sliced thin
¼ cup of extra virgin olive oil
¼ cup white wine
Pinch of red pepper
1 lb of cleaned and deveined shrimp
3 sprigs fresh parsley – chopped
1. Pour jar of 825 MAIN Marinara Sauce in a sauce pan. Warm sauce on medium heat.
2. Start a big pot of boiling water.
3. In a saute pan place extra virgin olive oil, sliced garlic, pinch of red pepper, and the shrimp. Cook on medium heat until the shrimp turn from opaque to white. Careful not to overcook. Less is better because you will be finishing cooking the shrimp with the sauce. Beware that overcooking makes shrimp tough.
4. Add the white wine and the chopped fresh parsley
5. Add the cooked shrimp mixture to warm 825 MAIN Marinara sauce.
6. Add broken up pieces of basil.
7. Add spaghetti to big pot of boiling water. No need to break spaghetti. It will fold over as it softens and nudge it down with thongs. Cook it al dente. Strain saving a half cup of pasta water.
8. Put strained spaghetti back in pot with the ½ cup of pasta water and a couple of ladles of the shrimp marinara sauce. Stir over medium heat until all spaghetti is coated.
9. Divide spaghetti amongst the plates and ladle the prepared Shrimp marinara sauce over. Serve with a leaf of basil on the side of plate.