With the olive harvesting season approaching, it’s the perfect time to prepare green olives in brine, following the family recipe passed down from grandmother and great-grandmother.
No caustic soda or chemical shortcuts: the process is slow, natural, and patient, but I assure you the wait will be amply rewarded by the intense flavor of the olives and their long preservation.
A simple, authentic recipe with a flavor that speaks of home, tradition, and time dedicated with care.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn
- Energy 182.50 (Kcal)
- Carbohydrates 5.08 (g) of which sugars 0.68 (g)
- Proteins 1.33 (g)
- Fat 19.17 (g) of which saturated 2.54 (g)of which unsaturated 15.79 (g)
- Fibers 4.21 (g)
- Sodium 11,644.97 (mg)
Indicative values for a portion of 125 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 for Olives in Brine
- 2.2 lbs green olives
- 3.5 oz salt
- 4.2 cups water
- garlic
- chili pepper
- bay leaf
- wild fennel
Tools
- Pot
- Jar with twist-off lid
Preparation of Olives in Brine
The preparation of olives in brine requires time, but the result is worth every effort. Start by placing the olives in a container with plenty of water for about ten days, changing the water twice a day. Alternatively, you can change the water once a day, but in this case, the soaking should last twenty days.
After the soaking time, prepare the brine. In a pot, combine one liter of water and 100 grams of salt, bringing it to a boil. Turn off the heat and let it cool completely.
Drain the olives and place them in one or more sterilized glass jars with a twist-off lid or airtight closure. Add whole unpeeled garlic cloves, whole or chopped chili pepper for a spicy version, and wild fennel. Pour the brine until the olives are completely covered, leaving at least an inch of space from the jar’s rim. Add one or more bay leaves and close tightly.
Turn the jars upside down for twelve hours, then return them to an upright position. Store in a pantry for at least four to five months before consuming them: the longer they sit, the sweeter and more flavorful the olives will become.
It’s normal if after a few days the olives begin to ‘boil’ and if some liquid escapes from the lid, so it’s always a good idea to place a tray or a small container under the jars.
Advice
The green olives in brine, following this recipe, keep well for up to two years if left unopened. For better longevity, it’s advisable to prepare more jars of 250 ml or 500 ml instead of a single large jar of one kilogram or more.
Upon opening, it’s normal for the brine liquid to produce bubbles, a result of natural fermentation. In some cases, a thin film of mold may form on the surface, but there’s no need to worry: just remove it with a spoon and rinse the olives before consuming them.
