Serves 1
Directions
- 1Wash the olives well.
- 2Leave the olives to soak in a container filled with water for about 2 weeks, taking care to change the water once a day.
- 3After two weeks, prepare the brine by boiling 2 liters of water and adding 200g of salt.
- 4When the water has reached the boiling point, turn off the stove and let it cool down.
- 5Drain the olives and place them in sterilized glass jars.
- 6Add garlic, wild fennel, and bay leaves to the jars.
- 7Also add 200 ml of white vinegar to avoid mold.
- 8Add 200 ml of olive oil.
- 9Top the olives with the already prepared brine.
- 10Apply lids and store the jars in a cool, dry, dark place.
- 11Wait about 3 months before consuming them.
Ingredients
- 2 kg green or black olives
- 200 g coarse salt
- 2 liters water
- 200 ml olive oil
- 200 ml white vinegar
- fresh garlic
- wild fennel
- bay leaves
Equipment
containerstovesterilized glass jarslidslarge pots
Tips
- Wash hands, equipment and raw materials thoroughly.
- Use vinegar with a volume of 10%.
- Use olive oil with a volume of 10%.
- Use large pots.
- Avoid filling jars to the top.
- Before use, check that the jars are intact and that there are no liquid leaks.
- Check that the vacuum has been carried out correctly.
- The preserve must not have bubbles, unnatural colors, and unpleasant odors.
- Always store in a dry, cool, and away from the light place.
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