How to prepare homemade green olives in brine
Recipe Information
Homemade Green Olives in Brine
Cultural Context
Homemade green olives in brine have roots in Mediterranean cuisine, where preserving olives is a time-honored tradition. This method allows for the development of complex flavors over time, making them a staple in antipasti platters and as snacks. Today, variations exist worldwide, with different spices and herbs reflecting local tastes.
green olives
salt
vinegar
olive oil
Wash the olives well and leave them to soak in a container filled with water for about 2 weeks, changing the water once a day.
After two weeks, prepare the brine by boiling 2 liters of water and adding 200g of salt until dissolved.
Turn off the stove and let the brine cool down.
Drain the olives and place them in sterilized glass jars.
Add garlic, wild fennel, and bay leaves to the jars.
Add 200ml of white vinegar and 200ml of olive oil to the jars.
Top the jars with the prepared brine, ensuring the olives are fully submerged.
Apply lids and store the jars in a cool, dry, dark place.
Wait about 3 months before consuming them.
Cooking Techniques
Equipment Needed
Spice Level:
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