Black olives preserved in brine and olive oil

Recipe for black olives preserved in brine and olive oil

Preparation time: 40 days (plus 2 days for finishing)
Total time: approximately 40 days and 2 days
Number of servings: Approximately 8 jars (500 ml)

Introduction
Preserving black olives in brine is an ancient tradition that combines culinary art with patience and respect for natural ingredients. The olives, with their delicate texture and intense flavor, can add a special touch to any dish or can be enjoyed on their own as an appetizer. This recipe will not only enrich you with a versatile ingredient but will also provide a satisfying cooking experience.

Ingredients
- 10 kg black olives (preferably jumbo type for better texture)
- 1 kg lemons (cut into 2-3 cm cubes)
- Water (enough to cover the olives)
- Coarse salt: 1 kg for olives and 1 kg for brine
- Approximately 1 kg natural olive oil

Necessary utensils
- A large basin
- A sharp knife
- A small mesh bag (slightly smaller than the size of the olives)
- A large plate (or a heavy object) for pressing
- Airtight jars for preservation

Step-by-step preparation

Step 1: Preparing the olives
1. Washing the olives: Start by washing the olives well under a stream of cold water. This step is essential to remove impurities and any residues.
2. Scoring the olives: Use a sharp knife to score each olive in 2-3 places. This will allow the salt to penetrate better and will help eliminate bitterness.

Step 2: Soaking the olives
1. Soaking in water: Place the olives in a large basin and cover them with water. Let them sit in water for 4-5 days, changing the water twice a day. This process helps reduce the natural bitterness of the olives.

Step 3: Preserving the olives
1. Preparing the salt: After 4-5 days of soaking, drain the water and sprinkle 1 kg of coarse salt over the olives. Gently mix to ensure the salt is evenly distributed.
2. Packing in the bag: Place the salted olives in a small mesh bag and place them back in the basin. Cover them with a large plate and put a heavy object on top to press them.
3. Maintaining the olives: Change the position of the bag once a day so that the olives are evenly pressed. Let them ferment for 40 days.

Step 4: Completing the preservation
1. Washing and preparing for consumption: After 40 days, drain the salt from the olives and wash them well to remove excess salt.
2. Marinating: Place the olives in a bowl and cover them with olive oil, add sliced chili pepper and lemon juice (only if not preserving). You can also add herbs like rosemary for an extra flavor.

Step 5: Long-term preservation
1. Filling the jars: Place the olives in jars, adding pieces of lemon as well. Fill the jars with brine: for each liter of water, use 75 grams of salt. Boil the water with the salt, then let it cool before pouring it over the olives.
2. Finalizing: The water should completely cover the olives, and the remaining 3-4 cm on top should be filled with olive oil. This will help prevent mold formation.
3. Fermentation: Seal the jars tightly and let them sit on a tray for another day to monitor fermentation.

Practical tips
- Checking ripeness: The olives are ready to consume after about 2-3 days in oil, but they can be left longer to intensify the flavor.
- Variations: You can experiment with different spices, such as garlic, oregano, or even peppercorns, to customize the flavor.
- Serving: The olives can be served as an appetizer alongside feta cheese, or added to salads and warm dishes. They also pair wonderfully with a dry white wine.

Nutritional benefits
Black olives are rich in antioxidants and contain healthy fats, making them an excellent choice for a balanced diet. They contribute to heart health and help reduce inflammation.

Frequently asked questions
- Can I use green olives? Yes, the method is similar, but the fermentation time may vary.

- How long can I keep the olives? If preserved correctly, olives can last up to 1 year in jars.

- What else can I do with olives? Olives can be added to pizza, pasta, or used to make tapenade.

Conclusion
Preserving black olives in brine and olive oil is not only a way to keep this delicious ingredient but also an opportunity to experiment with flavors and textures. By following the steps above, you will achieve a final product that will not only delight your taste buds but also bring a touch of tradition to your kitchen. Don't forget to share with loved ones, as the joy of cooking is always greater when shared! Enjoy!