Olive in salamoia

Preparing pickled olives is a relatively simple process, but it requires patience, as the olives must spend time in water to lose their bitterness. Here is the recipe for preparing pickled olives.

Ingredients

• Fresh green or black olives
• Water
• Coarse salt (about 100g per liter of water)
• Herbs to taste (garlic, bay leaves, rosemary, chili pepper, etc.)

Preparation

1. Pre-washing: Thoroughly wash the olives under running water to remove any impurities.

2. Debittering: Make a cut in each olive or lightly crush them to break the flesh, which helps to eliminate the bitterness. Place the olives in a large container and fill it with enough water to cover them. Change the water twice a day for about 10-15 days, until the olives lose their bitter taste. The period can vary depending on the type of olive and your personal taste.

3. Preparing the brine: Dissolve the coarse salt in cold water to obtain a brine with a concentration of about 10%. You can verify the correct salinity using an egg: if it floats exposing a surface as large as a €2 coin, the brine is at the right point.

4. Flavoring: Add the chosen herbs to the brine.

5. Immersion of the olives: Drain the olives from the debittering water and transfer them into sterilized jars. Pour the cold brine over the olives to completely cover them, making sure they remain submerged (you can use special food weights available on the market).

6. Closing: Seal the jars and store them in a cool, dry place. Let them rest for at least one month before consumption.

Curiosity

Traditionally, in Italy, the preparation of pickled olives is an autumnal activity, after the harvest. Each region has its variations, for example, in some areas olives are flavored with wild fennel or other local herbs, making each brine unique.

Before consuming, taste them to check if the salinity is to your liking and, if necessary, let them rest for a longer period. Olives prepared in this way can be preserved for many months. Enjoy your meal!