- Difficulty: Very Easy
- Cost: Very Inexpensive
- Rest time: 5 Days
- Preparation time: 30 Minutes
- Portions: 2.2 lbs of brined olives
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Storage
Brined olives with lye can be stored for one year.
When you open the jars, remember to check for any loss of vacuum and the presence of bubbles; in this case, discard everything immediately.
Advice
Those lucky enough to live in the countryside will easily find wild fennel, which is perfect for this recipe. Otherwise, ask your trusted greengrocer or visit herbal stores.
The amount of salt is indicative and depends on your taste.
I recommend boiling the jars over low heat (to prevent them from moving too much); once boiling, you can increase the heat to maximum.
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