Sicilian Brined Olives: The Home Treasure that Smells of the South.
Today I share with you a recipe from the heart.
There is a flavor that, more than any other, tastes of home, of traditions passed down from grandmothers… it’s that of Sicilian Brined Olives.
Here we talk about an authentic masterpiece of rural art, a green treasure that encapsulates the intensity of the sun, the saltiness of the sea, and the unmistakable aroma of Mediterranean scents.
This is not just a preserve, but a true ritual that, step by step, connects us with the ancient Sicilian art of sweetening the fruit of the olive tree.
The process is simple in its ingredients – water and salt – but requires patience and love, the same dedication that, in this case, my Grandma❤️
Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Economical
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Sicilian Brined Olives
I provide a basic quantity.
Olives should be: freshly picked (green or black, healthy and without imperfections).
Water (enough for washing and for the final brine)
Salt (generally 90-100 g of coarse salt per every liter of water)
- 2.2 lbs olives
- as needed Water
- 3.5 oz coarse salt (Per liter of water)
Step-by-step guide to prepare brined olives
Wash the olives thoroughly under running water. Discard those with imperfections and remove the stems.
Crush each olive (without breaking the pit) with a meat pounder or a stone.
This allows the water to penetrate faster.
Place the olives in a large container and cover them completely with cold water.
Change the water every day for about 7 days, changing the water twice a day.
As you see in the last photo (7), the water should be clear. If not, extend the soaking for a few more days until it becomes clear.
After seven days: In a pot, prepare the brine by bringing the water to a boil with the coarse salt (the ratio is about 3.5 oz of salt for every quart of water).
Once the salt is completely dissolved, turn off the heat and let the solution cool completely.
It’s essential that it is cool before using.
Jar Preparation: While the brine cools, rinse the olives one last time. Sterilize the glass jars and their lids (I do this in the dishwasher).
Covering: Pour the cold brine into the jars until completely covering the olives. Leave about an inch of empty space from the top.
Seal by tightly closing the lids.
Storage: Store your olives in a cool, dry place away from light for at least 2-3 months before consuming. This resting period is essential for the flavor of the brine and any added aromas (if used) to fully penetrate the fruit.I prefer to add the aromas when the olives are ready to be consumed.
When the olives are ready to eat, rinse them thoroughly under cold water to remove excess salt.
Season on the spot with your favorite mix: extra virgin olive oil, fresh celery, carrots, and garlic. This method ensures maximum crispness of the flavors.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
Storage, tips and variations.
Once you open a jar for consumption, remember to always rinse the olives in lukewarm water before dressing with a drizzle of EVO oil and enjoying them. This helps to remove excess surface salt.
Typical Sicilian Aromas (to add to jars, not mandatory): Garlic (cloves with or without skin) Chili pepper (fresh or dried, for those who love spiciness) Wild fennel (seeds or small sprigs) Oregano (dried, of excellent quality) Lemon zest (untreated, to help maintain light color and add aroma)
