Homemade Green Olives in Brine

Serves 1
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Directions

  1. 1Wash the olives well.
  2. 2Wash the olives well.
  3. 3Wash the olives well.
  4. 4Leave the olives to soak in a container filled with water for about 2 weeks, taking care to change the water once a day.
  5. 5Leave the olives to soak in a container filled with water for about 2 weeks, taking care to change the water once a day.
  6. 6Leave the olives to soak in a container filled with water for about 2 weeks, taking care to change the water once a day.
  7. 7After two weeks, prepare the brine by boiling 2 liters of water and adding 200g of salt.
  8. 8After two weeks, prepare the brine by boiling 2 liters of water and adding 200g of salt.
  9. 9After two weeks, prepare the brine by boiling 2 liters of water and adding 200g of salt.
  10. 10When the water has reached the boiling point, turn off the stove and let it cool down.
  11. 11When the water has reached the boiling point, turn off the stove and let it cool down.
  12. 12When the water has reached the boiling point, turn off the stove and let it cool down.
  13. 13Drain the olives and place them in sterilized glass jars.
  14. 14Drain the olives and place them in sterilized glass jars.
  15. 15Drain the olives and place them in sterilized glass jars.
  16. 16Add garlic, wild fennel, and bay leaves to the jars.
  17. 17Add garlic, wild fennel, and bay leaves to the jars.
  18. 18Add garlic, wild fennel, and bay leaves to the jars.
  19. 19Also add 200 ml of white vinegar to avoid mold.
  20. 20Also add 200 ml of white vinegar to avoid mold.
  21. 21Also add 200 ml of white vinegar to avoid mold.
  22. 22Add 200 ml of olive oil.
  23. 23Add 200 ml of olive oil.
  24. 24Add 200 ml of olive oil.
  25. 25Top the olives with the already prepared brine.
  26. 26Top the olives with the already prepared brine.
  27. 27Top the olives with the already prepared brine.
  28. 28Apply lids and store the jars in a cool, dry, dark place.
  29. 29Apply lids and store the jars in a cool, dry, dark place.
  30. 30Apply lids and store the jars in a cool, dry, dark place.
  31. 31Wait about 3 months before consuming them.
  32. 32Wait about 3 months before consuming them.
  33. 33Wait about 3 months before consuming them.

Ingredients

  • 2 kg green or black olives
  • 2 kg green or black olives
  • 2 kg green or black olives
  • 200 g coarse salt
  • 200 g coarse salt
  • 200 g coarse salt
  • 2 liters water
  • 2 liters water
  • 2 liters water
  • 200 ml olive oil
  • 200 ml olive oil
  • 200 ml olive oil
  • 200 ml white vinegar
  • 200 ml white vinegar
  • 200 ml white vinegar
  • fresh garlic
  • fresh garlic
  • fresh garlic
  • wild fennel
  • wild fennel
  • wild fennel
  • bay leaves
  • bay leaves
  • 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.