The brined olives are a typical recipe from my Puglia region. In Bari, we call them olives in water, and we use them to make onion calzones, focaccias, as an appetizer, etc… they can never be missing, and making them at home is really very simple. This is an autumn preparation when you will find olives for sale on the stalls. You will only need three ingredients, green olives, salt, and water, and just a little patience to change the water several times a day where you will keep them soaking for a few days. Their taste is sparkling and tasty, and once you start eating them, it is very difficult to stop… In this recipe, I do not add any spices, personally, I do not like them. I suggest you prepare them!!

Difficulty: Very Easy
Cost: Economical
Rest time: 60 Days
Preparation time: 2 Days
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Autumn

Ingredients

4.4 lbs green olives
8.5 cups water
7 oz salt

Tools

Flavor Keepers

Jars

Steps

Before putting the olives in water, remove all olives with holes, then wash them well and keep them in water for a couple of days, changing the water several times a day.
After soaking the olives for two days, you can drain them and prepare them to put in water. In a pot, bring some water to a boil and then add the salt. Turn off the heat and let it cool down completely.
When the brine is completely cold, take the clean and sterilized jars including the lids, fill them with olives without reaching the edge, but leave some space (I used fairly large jars that can hold about 21 oz of olives).
After filling the jar, pour the brine until all the olives are covered, then place a flavor keeper on top to keep the olives under the water. Close with the lid, tightening it very well.
The brined olives are ready!