COME FARE OLIVE IN SALAMOIA CON OLIO E ACETO BIANCO-RICETTA CALABRESE

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.

Sterilize the jars and lids by boiling them in water for 5-10 minutes.

Wash the olives thoroughly to remove any dust and discard any damaged ones.

Prepare the brine by boiling water and salt until dissolved.

Once the brine reaches a boil and the salt is dissolved, cover and let it cool.

In the sterilized jars, add some olives, bay leaves, and optionally some red chili pepper.

Carefully fill the jars with the cooled brine, ensuring the olives are submerged.

Add white wine vinegar and sunflower oil to the jars and mix well.

Seal the jars tightly and label them with the date of preparation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary