"Homemade Preserved Olives Recipe: Easy Step-by-Step Guide”

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with less saturated fat.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being cost-effective.

Wash olives in cold water in a bucket and let them drain.

Make a small cut in each olive to help accelerate the curing process.

Prepare the brine by adding 100 grams of table salt for every liter of water; for 4 liters, use 400 grams of salt dissolved in cold water.

Place a plate over the olives to fully submerge them and add extra weight if needed.

Change the brine every other day by draining and making a new brine until the olives lose their bitter taste.

Check the color of the water; if it becomes more transparent, that's a good sign the olives are ready.

Prepare the finishing brine by mixing 1.5 liters of water with 150 grams of salt, dissolving it, then adding 1.5 liters of white vinegar.

Sterilize jars by adding water to each jar and boiling it in the microwave, then boil the lids in water for a couple of minutes.

Fill the jars with olives and spices (garlic, chili flakes, coriander seeds, fresh oregano, and thyme).

Add the cold vinegar and salt solution to each jar, filling about one third of the way.

Pack the olives tightly in the jars and drizzle virgin olive oil over the top to cover the surface area.

Close the lids and place the jars in a cold place for roughly one month before enjoying.

Cooking Techniques

Equipment Needed

Spice Level: