Sweet olives are a recipe we hadn’t made at home for a long time, but this year the olive harvest for extra virgin olive oil production was really good, and among the harvest trees, there is also one that produces only green olives, so my mother and I made some because everyone likes them.
From the photo, you can see that the olives are not perfect in size or color, but that’s because they are homegrown, and not everything that looks good is always tasty, so don’t eat with your eyes, but with your palate!
I often offer them in appetizers at Christmas and during holidays in general, or when I make pizza to nibble on between pizzas, in short, they are great to serve on any occasion!
Different from those in brine, also because for those in brine it takes many more days, even though these can’t be consumed immediately either, but they are definitely quicker.
Try and enjoy, you’ll see how good they are!!
Make them yourself, and if you like, send me the photo, I’ll put it on my Facebook page under your name.
Approx. 142 Kcal per 100 gr
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Days
- Preparation time: 10 Minutes
- Portions: 2 kg
- Cooking methods: No cooking required
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Autumn
Ingredients for making Sweet Olives
- 1.76 oz caustic soda
- 4.4 lbs Green olives
Preparation of Sweet Olives
Wash the olives well, then put them in a large bowl with 1.76 oz of caustic soda and cover them with water, leaving them like this for 24 hours.
After 24 hours, rinse them at least 1-2 times the first day and then rinse them often over the next 3 days.
Then add a teaspoon of salt, continuing to keep them in the water, and they can begin to be consumed.
There will come a time when they become too bland, and at that point, every time you change the water, you can add a little salt, but they can stay like this for many days.
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