Making preserves has become a ritual for me, from July to November I absolutely have to preserve something for the next winter. From jams to pickles, including olives. A few years ago I rediscovered this grandmother’s recipe to preserve black olives in brine, and I have to say that after the crushed olives it is the most appreciated in the family, even by those who did not particularly love olives. Great eaten with toasted bread crostini, or included in other culinary preparations.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 60 Days
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 61.44 (Kcal)
- Carbohydrates 0.06 (g) of which sugars 0.06 (g)
- Proteins 0.45 (g)
- Fat 6.40 (g) of which saturated 1.01 (g)of which unsaturated 5.38 (g)
- Fibers 0.83 (g)
- Sodium 535.33 (mg)
Indicative values for a portion of 1 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
- 2.2 lbs Giarraffa olives
- 3.5 oz salt
- 4.2 cups water
Tools
- Jars
Steps
To prepare black olives in brine I recommend using the Giarraffa type, a large Sicilian olive, with fleshy pulp, perfect for this preparation.
Select the best black olives, without small holes which indicate the presence of worms. Wash them in plenty of cold water, then change the water and let them soak for 24 hours. Change the water once a day for 4-5 days.
Prepare the brine by bringing one liter of water with 100g of salt to a boil. Let cool completely.
In one or more sterilized jars pour the olives leaving one centimeter of space below the neck of the jar, then add various seasonings to your liking. I, for instance, added whole garlic, chili pepper, fennel seeds, and bay leaves. Then cover with cold brine up to the neck of the jar. Close and let them rest in the pantry for at least 2 months before consuming.
Storage
Once opened, the olives can be preserved again either in the fridge or in a cool place away from light. The important thing is to leave them in the brine.
