Olive in salamoia.

green olives

salt

vinegar

olive oil

Rinse the olives under cold water to remove any dirt.

Place the olives in a large jar or container.

In a separate bowl, mix water and salt until dissolved to create the brine.

Add vinegar to the brine mixture and stir well.

Pour the brine over the olives, ensuring they are fully submerged.

Add garlic cloves, lemon slices, bay leaves, and red pepper flakes to the jar.

Seal the jar tightly and shake gently to combine.

Store the jar in a cool, dark place for at least 2-4 weeks to allow flavors to develop.

Check the olives periodically to ensure they remain submerged in the brine.

After the desired pickling time, transfer the olives to the refrigerator for longer storage.

Cooking Techniques

Spice Level: