The recipe for Pugliese brined olives with wild fennel is unmatched. The difference lies in the fennel, which releases a remarkable fragrance and is found at the end of summer. This plant grows spontaneously in the fields. In Puglia, we also use it for other recipes. I recommend it for fish as well. It makes foods not only tasty but also more digestible.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 2.2 lbs olives
- to taste wild fennel
- 8.5 cups water
- 3.2 oz salt
Tools
- Jars
- Plastic bottles
- Pot
Steps
Pugliese Brined Olives HERE amazon 
Bring the water to a boil and add the salt. Stir with a spoon so it dissolves well.
Place a sprig of wild fennel under each bottle and then the olives. Fill leaving a little space at the top.
After a few hours, once the water has become cold, pour the obtained brine over so it covers the olives.
Finally, close the plastic bottles or jars and store. The brined olives will be ready in three months to enjoy even as a side dish with typical Pugliese bread and tomatoes.
Pugliese Brined Olives Recipe with Wild Fennel
The olives in the bottle can become fizzy. You must open them very carefully, avoiding unscrewing the cap all at once. My husband taught me to make an incision on the small bottle (we use the small ones) so that the water comes out little by little without explosion.
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FAQ (Frequently Asked Questions)
How do you prepare the brine?
For the brine, bring two liters of water to a boil and add ninety grams of salt. Stir with a spoon so it dissolves well. Wait until it cools down completely before pouring over the brined olives.
