Black olives in brine. Today I want to share with you one of the methods for preserving black olives using brine. Having a small plot of land for family use, I often have an abundance of fruit, vegetables, and whatever nature offers. I don’t like wasting food, so I preserve everything in jars, to later release their fragrances on my table. My pantry is always full of colorful jars, with jams and preserves of all kinds, vegetables in oil or vinegar, and much more goodness. I preserve olives in oil, naturally, and in the oven. They are all excellent preservation methods.
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- Difficulty: Easy
- Cost: Economical
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Black Olives in Brine
- 2.2 lbs black olives
- 4.2 cups water
- 3.5 oz salt
- 4.2 cups water
- 0.7 oz salt
What You Need for Black Olives in Brine
- 1 Bowl
- 1 Pot
- 1 Container
- Jars
Procedure for Black Olives in Brine
For this recipe, you need large, healthy, and ripe olives. Weigh the olives before soaking them to know how much water to add later.
I have provided the instructions for 1 kg of olives; naturally, as the weight of the olives increases, the weight of the water and salt must also increase proportionally.
Take a needle and disinfect it, then prick the olives in several places 5-6 times and soak them for 4 days, changing the water often.
Drain them and place them in layers in a large jar with salt and add water, in the proportion of 1 liter for every kg of olives.
Let them rest like this for 1.5 months, removing any foam that may form.
After the six weeks of rest, transfer the olives to small previously sterilized jars, taking care to add a brine made with 1 liter of water, previously boiled and cooled, to which 20 g of salt is added.
Seal tightly and let rest for another few months before consuming the olives.
These olives can be used naturally or seasoned with chili pepper, garlic, and fennel seeds or with grated orange zest.
FAQ
If they are not consumed immediately, how can I store them?
The advice is to use small jars so they can be consumed immediately. If larger jars are used and not all the olives are consumed, leave them in their jar in their preservation liquid and store them in the fridge.
