Black olives preserved in brine and olive oil

Name: Black olives preserved in brine and olive oil - Lioara D.
Ingredients: 10 kg black olives (I bought large jumbo ones) 1 kg lemons water coarse salt: 1 kg for olives and 1 kg for brine about 1 kg natural olive oil

Conserve - Black olives preserved in brine and olive oil by Lioara D. - Recipia

Recipe for black olives preserved in brine and olive oil Preparation time: 10-15 minutes Waiting time: 40 days Total time: 40 days and 15 minutes Servings: 10 jars Black olives preserved in brine and olive oil are a Mediterranean delight that brings an intense flavor and unmistakable aroma to our tables. This classic recipe, although requiring patience, is worth every second of waiting, resulting in a perfect snack or a wonderful ingredient for various dishes. Let’s discover together how to achieve the most delicious black olives! Ingredients: - 10 kg black olives (preferably large, jumbo type) - 1 kg lemons (cut into 2-3 cm cubes) - Water - Coarse salt: 1 kg for olives and 1 kg for brine - Approximately 1 kg of natural olive oil - Hot pepper (optional, chopped) - Rosemary (optional, for flavor) Preparation: 1. Washing the olives: Start by washing the black olives well under a stream of cold water. This step helps remove impurities and any chemicals. After washing, drain them well. 2. Scoring the olives: Using a sharp knife, score each olive in 2-3 places. This will allow the salt to penetrate the flesh more easily, facilitating the preservation process. 3. Soaking: Place the olives in a large basin with water and let them soak for 4-5 days, changing the water twice a day. This process helps reduce the characteristic bitterness. 4. Salting: After 4-5 days, drain the olives and add 1 kg of coarse salt. Mix carefully so that the salt is evenly distributed. 5. Pressing: Place the olives in a net with holes slightly smaller than the size of the olives and place them back in the basin. Cover them with a heavy plate to press them down, and change the position of the net daily, leaving them for 40 days. 6. Washing and flavoring: After 40 days, wash the olives well to remove excess salt. Transfer them to a bowl and add olive oil, chopped hot pepper, and, if desired, a few sprigs of rosemary. Let them sit until the next day for the flavors to blend. 7. Preserving: Prepare the jars by adding a few lemon cubes to each. Do not fill the jars completely; leave a space of 3-4 cm. Cover the olives with a perforated plastic disc to keep them submerged in water. Prepare the brine: for each liter of water, add 75 g of salt. Boil the water and then let it cool. Pour the brine over the olives, ensuring they are completely covered, and fill the remaining 3-4 cm with olive oil. 8. Sealing: Seal the jars tightly and leave them on a tray for a day to monitor the fermentation. Then, store them in a cool, dark place. Personal suggestion: The olives can be served plain, alongside cheeses, or as part of a Mediterranean platter. You can also experiment with different herbs, such as oregano or thyme, to create unique variations. Enjoy!

Black olives preserved in brine and olive oil

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