Olive verdi in salamoia antica ricetta

salt

💰Cheaper: kosher salt

Kosher salt is often less expensive and has a coarser texture.

lemon

💰Cheaper: lime

Lime is typically cheaper and offers a similar acidity.

garlic

💰Cheaper: garlic powder

Garlic powder is more affordable and has a longer shelf life.

bay leaves

💰Cheaper: dried basil

Dried basil is often cheaper and provides a different herbal note.

Rinse the olives under cold water to remove excess brine.

In a large jar, combine water and salt, stirring until salt is dissolved.

Add the olives to the jar, ensuring they are fully submerged in the brine.

Slice the lemon and add it to the jar along with garlic, bay leaves, oregano, and black peppercorns.

Seal the jar tightly and let it sit at room temperature for 1-2 days to develop flavor.

After 2 days, refrigerate the olives to prolong their shelf life.

Cooking Techniques

Spice Level: