The months of September and October are the right time to harvest green olives for preservation. Today I want to suggest the foolproof method of Pickled Olives with Vinegar, so you can keep them in perfect condition for more than two years. Moreover, due to the addition of vinegar, the olives will acquire a really tantalizing flavor. Excellent to serve during an aperitif or as an appetizer, the green pickled olives can be stored whole or crushed. They can be used naturally, but the Seasoned Green Olives are the best. In November, I will then proceed with the preservation of black olives, following the methods indicated below.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 60 Days
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Cuisine: Italian
- Seasonality: Fall
Ingredients for Pickled Olives with Vinegar
- 2.2 lbs green olives
- 4 1/4 cups water
- 3.5 oz salt
- 3.4 fl oz white wine vinegar
- 2 leaves bay leaves
- 2 cloves garlic
- 3 grains black pepper
What You Need for Pickled Olives with Vinegar
- 1 Cutting Board
- 2 Bowls
- 1 Meat Tenderizer
- 1 Pot
- 1 Strainer
- Jars
Procedure for Pickled Olives with Vinegar
Living in Sicily in a hilly area near the sea, my olives ripen starting in mid-September, so I prefer to pick them in the first week of October. However, the harvest period can vary depending on the region and its climate.
Choose nice, unblemished, rather large olives. Remove the stem if present and wash them under running water. Drain and leave them for half an hour, or dry them.
Olives can be preserved whole or crushed, depending on your taste. In both cases, place them in a large container that can hold them and cover them with cold water.
However, if you decide to preserve them crushed, olives should first be beaten with a sea pebble, a meat tenderizer, or a nutcracker and then soaked in cold water and covered with a plate or lid to keep them below the water level.
In both the case of whole and crushed olives, change the water morning and evening for 3 days. This will make the olives less bitter.
At the end of the third day and before removing the olives from the water for the last time, prepare the brine.
Take a pot and add plenty of water, measuring the quantity, as you will need to calculate the amount of salt to add, which is 3.5 oz for every 4 1/4 cups of water.
Also add bay leaves, fennel seeds, peeled and crushed garlic cloves, black peppercorns, and cloves.
Bring to a boil and let it boil for at least ten minutes from the moment it starts boiling. Turn off the heat and let it cool.
Meanwhile, drain the olives, place them on a clean cloth and dry them. Place them in perfectly clean glass jars, pressing as you go to leave as few voids as possible between the olives.
Using a strainer, filter the brine, add 3.4 fl oz of white wine vinegar for every 4 1/4 cups of water calculated at the beginning, and mix well.
Put the olives in jars and cover to the brim. Seal well with the lids and store in a cool, dry place, ensuring that for a few days some preservation liquid may leak out.
Crushed green olives will be edible after a couple of months, while whole preserved olives will take an extra month.
It might happen that, when opening the jar at the time of consumption, the preservation liquid forms some bubbles. Nothing to worry about, the olives are still perfect.
All the indicated aromas and vinegar can be added or not. They are only for flavoring the brine. They are not essential for the proper preservation of the olives.
The ingredient that preserves the olives well is the salt, whose quantity must not be changed at all.
All I can do is wish you good work and enjoy when the time comes.
Whether you decide to consume them naturally or seasoned, I am sure that Pickled Olives with Vinegar will delight your palate.
Annamaria’s Tips
For the preservation of olives, use glass jars of up to 2.2 lbs, so once the jar is opened, the olives are consumed within a week.
For the preservation of olives, use glass jars of up to 2.2 lbs, so once the jar is opened, the olives are consumed within a week.
FAQ (Questions and Answers)
If I don’t consume all the olives from the jar, how do I store them?
First, drain the preservation liquid, but remove the olives you need to consume with a spoon, then close the jar and store it in the fridge.
If I decide to season the olives and there are leftovers, can I store them?
Of course. Just put them in an airtight container or jar with an airtight lid and store them in the fridge.
