Crushed green olives in brine, grandma’s original recipe
A genuine appetizer or side dish typical of Sicilian cuisine, especially from the Messina area.
Ideal to make in autumn and have them on hand all year round by preserving them in brine, then seasoning with fresh vegetables, or using them as they are.
This recipe I am about to show you ensures that the olives lose their bitter aftertaste, making them tasty and flavorful without using vinegar.
They are great as an appetizer, meal companion.
Recipe with very ancient roots, where farmers of yesteryear wanted to preserve crushed olives, already without the pit, for a long time.
The recipe for these olives involves not only the typical crushing but also preservation in brine.
The brining time is at least 2 months, after which they are ready to be enjoyed.
About olives
- Cost: Very economical
- Rest time: 60 Days
- Preparation time: 30 Minutes
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn
- Energy 58.65 (Kcal)
- Carbohydrates 1.66 (g) of which sugars 0.22 (g)
- Proteins 0.44 (g)
- Fat 6.15 (g) of which saturated 0.81 (g)of which unsaturated 5.06 (g)
- Fibers 1.39 (g)
- Sodium 816.39 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 lb lbs green olives
- 4 1/4 cups cups water
- 3 1/2 oz oz salt
- to taste fresh chili peppers (if you like, otherwise no)
- 2 slices lemon
- 10 grains black pepper
- 2 teaspoons fennel seeds
Crushed Green Olives in Brine
Tools
What we need to make the
- 1 Bowl
- 1 Cutting board
- 1 Meat tenderizer
- 1 Colander
Steps
Let’s put on the apron
The first thing to do is wash the olives under running water, and as soon as they are well cleaned, discard those that appear damaged
At this point, dab them with a clean towel, and with a meat tenderizer or a hammer, or a pitting tool, crush them one by one without breaking the pit.
As you crush them, remove the pit and…
immerse them in plenty of water.
Once all the olives are crushed, change the water, and in the meantime, prepare the brine.
For every liter of water, add 100 g of salt, some black pepper grains, and fennel seeds.Fill the jars halfway with olives, add a lemon slice, and if you like, chili pepper, then fill the jars with the seasoned brine as described above.
Finally, insert the plastic weight that keeps the olives submerged.
Close the lids and store in a dark pantry for 2 months.For your convenience, you can use small jars or one large jar.
After the time has passed, you can enjoy your crushed green olives by simply taking them from the jars, rinsing them under running water, and then enjoying them on their own or with the addition of diced bell peppers or celery, or in your fish or meat recipes.
Storage and Warnings
Crushed green olives in brine can be stored in sealed jars for over a year. Once the jar is opened, keep it in the fridge for up to 1 month, always with the weight on top to keep the olives covered in brine.
The jars must be sterilized and turned upside down on a towel until use.
The jars must be sterilized and turned upside down on a towel until use.
The jars must be sterilized and turned upside down on a towel until use.
FAQ (Questions and Answers)
Crushed Green Olives in Brine
