Preserving olives for one of the many preparations that require them or simply for an aperitif with friends is very simple. From those in brine or baked, we also add these, in a jar with oil and spices, after having sweetened them in salt. Here’s how I made them.
- Difficulty: Easy
- Rest time: 10 Days
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients
- 2.2 lbs black olives (choose them large and healthy)
- 2.2 lbs coarse salt
- olive oil
- 3 cloves garlic
- dried oregano
- 1 fresh hot chili pepper
Steps
Wash the olives well under running water, let them dry well and in a container put a layer of salt, place a layer of olives on top and continue until you have put them all, complete with a layer of salt to cover.
Leave them like this for at least 10 days, after which taste the olives, after rinsing them, if they are still too bitter leave them for a few more days.
If they are slightly bitter then wash them from the salt and let them dry
put them in a large bowl and season with 3 cloves of garlic roughly chopped, a tablespoon of oregano (or fennel seeds or bay leaves) 1 chili pepper cut into pieces and olive oil. Just put them in a glass jar and drizzle with more olive oil, they don’t necessarily need to be covered in oil and should be kept in the fridge. Consume them within a few months.
