Green olives preserved in brine and olive oil - specific to Arab countries

Name: Green olives preserved in brine and olive oil - specific to Arab countries - Silvia H.
Ingredients: We need:; 10 kg green olives; 2.5 kg lemons; 6; 8 large hot peppers (depending on how spicy we want the olives); water; coarse salt; about 700 ml of natural; unrefined olive oil

Pickles - Green olives preserved in brine and olive oil - specific to Arab countries by Silvia H. - Recipia

Captivating recipe for green olives preserved in brine with olive oil Preparation time: 30 minutes Storage time: 1 month Number of servings: 10 (or more, depending on portioning) Green olives preserved in brine are a delicacy appreciated in many cultures, with a rich history that highlights the art of food preservation. This dish not only offers a savory snack but can also be a perfect accompaniment to various dishes. Green olives, with their crunchy texture and slightly bitter taste, become a versatile ingredient, ideal for salads, appetizers, or even main courses. In this recipe, we will learn step by step how to prepare green olives preserved in brine, flavored with lemon and chili pepper, in a simple and efficient way. So, let’s get started! Ingredients - 10 kg green olives - 2.5 kg lemons (about 10-12 medium lemons) - 6-8 large chili peppers (adjustable according to preferences) - water (as needed to cover the olives) - coarse salt (75 g of salt for each liter of water) - approx. 700 ml natural, unrefined olive oil Necessary utensils - A stone or a special machine for crushing olives - A large basin - Glass jars with airtight lids - A large pot for boiling water - A spatula or wooden spoon - A measuring container for water and salt Step by step 1. Preparing the olives The first step is to crush the green olives. Use a stone or a special machine to gently crush them, being careful not to turn them into paste. The goal is to break the skin, allowing the water to penetrate and remove the bitterness. 2. Soaking the olives Place the crushed olives in a large basin, making sure not to fill the basin more than 2/3. Add fresh water, ensuring the olives are completely covered. It is important to change the water twice a day for 3 days. This process will help remove the bitterness from the olives. Helpful tips: - Make sure the water you use is cold to avoid premature fermentation. - You can also add a few bay leaves to the water for extra flavor. 3. Preparing the flavors On the evening of the 3rd day, drain the water from the basin. Squeeze half of the lemons and cut the other half into 2-3 cm cubes. Slice the chili peppers into rounds of about 2 cm. Add the lemon and chili pepper over the olives and mix well, gently squeezing the lemon in your hands to release the juice. 4. Filling the jars Fill the jars with the mixture of olives, lemon, and chili pepper, being careful not to fill them completely. Leave some space at the top of each jar. Cover the olives with a perforated plastic disc. This will prevent the olives from floating to the surface when you add the brine. 5. Preparing the brine To prepare the brine, measure the amount of water needed to cover the olives. Then, for each liter of water, add 75 g of coarse salt. Boil the water with salt until it completely dissolves. Once the water boils, turn off the heat and let it cool. 6. Adding the brine and oil After the brine has cooled, pour it over the olives until they are completely covered. Top off with 3-4 cm of olive oil. The oil will not only add a delicious flavor but will also isolate the olives, preventing mold formation. 7. Fermentation and preservation Seal the jars tightly and place them on a tray to monitor fermentation for a day. Then, you can store them in the pantry. The olives will be ready to eat after about a month, at which point their flavor will be intense and complex. Serving suggestions Green olives preserved in brine are delicious served as an appetizer, alongside feta cheese, black olives, or flavored olive oil. You can add them to Mediterranean salads or use them in tapenade recipes, adding an extra burst of flavor. Variations and tricks - If you like spicier olives, you can add more chili peppers or even include spices like paprika or crushed garlic. - You can experiment with different types of olive oil, flavored varieties, or those infused with herbs. - If you want a quicker option, you can choose to use store-bought preserved olives, but the flavor and texture will differ significantly. Nutritional benefits Olives are an excellent source of antioxidants, healthy fats (especially omega-3 fatty acids), vitamins E and K, as well as essential minerals like iron and copper. Regular consumption of olives can contribute to cardiovascular health and maintaining a healthy weight. Frequently asked questions 1. Can I use black olives instead of green olives? Yes, you can use black olives, but the preservation time and final taste will be different. 2. How long do preserved olives last? If stored under proper conditions, preserved olives can be consumed for several months, even up to a year, if well sealed. 3. Can I add other flavoring ingredients? Of course! You can add herbs like rosemary, thyme, or even spices like coriander or cumin. Conclusion Preparing green olives preserved in brine is a process full of patience, but the result is worth every moment. The intense flavor and crunchy texture will turn any meal into a remarkable culinary experience. Don’t forget to share this recipe with friends and family, so they can enjoy this delicacy too! Enjoy your meal!

Category: Pickles Author: Silvia H. Views: 1 Date: 03.10.2024

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