On my blog, there are many recipes with olives and how to preserve them. You’ll find Baked Olives, Brined Olives, Cracked Olives. Today I’m sharing with you another method. The salt-cured olives. They are really good and you can decide to consume them within a few months by keeping them in the fridge, or by putting them in oil to enjoy them all year round. Salt-cured olives are very easy to prepare. You just need to salt them for a couple of days and stir from time to time. For seasoning, you should rely on your taste. We like them a bit flavorful, and I always like to be generous with spices. Because even though salt-cured olives are delicious as an appetizer, I also love using them for cooking. Let’s see the recipe.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 5 Days
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- to taste olives
- to taste fine salt
- A few celery stalk
- A few carrot
- to taste chopped garlic and parsley
- to taste various herbs (oregano, thyme, pepper,)
- to taste olive oil
Tools
- Colander
- Container
- Mixer
- Jars
Steps
Wash and dry the olives, preferably black. Place them in the colander and cover with fine salt. Stir occasionally for at least 5/6 days.
When the olives have lost their bitterness and are a bit wrinkled, wash them, dry them, and place them in a bowl. Add all the herbs you prefer.
Mix well and let rest for a couple of minutes.
If you want to consume the olives within a few weeks, fill glass jars and store them in the fridge. If you want to consume the olives throughout the year, cover them with olive oil. Be sure to sterilize the jars.
