Pickled olives, sliced into rounds

Pickled Olives with Lemon and Chili - A Unique Delicacy

Preparation Time: 20 minutes
Soaking Time: 2-3 days
Total Time: 2-3 days + 20 minutes
Number of Servings: 6 jars

Introduction
Pickled olives are a delicacy that has enriched tables around the world, with a history spanning thousands of years. They not only offer a savory taste but are also packed with nutritional benefits. With a blend of lemon flavor and a hint of chili heat, today's recipe brings a touch of freshness and flavor. Whether served as an appetizer alongside flavorful cheese and fresh bread or used in salads, these olives will surely become a favorite choice.

Ingredients
- 2 kg olives (preferably nearly black)
- 6 lemons
- 5 chili peppers
- Brine (approximately 3 liters of water and 300 g of salt)
- 50 ml olive oil

Ingredient Details
- Olives: Choose high-quality, green or nearly black olives that are not chemically treated. Fresh olives have a more intense flavor and a crunchier texture.
- Lemons: Ensure the lemons are fresh and juicy. They will add a pleasant acidity, balancing the salty taste of the olives.
- Chili peppers: You can adjust the quantity according to your preferences. If you enjoy spicy dishes, add more peppers or choose hotter varieties.
- Brine: It is essential that the brine is not boiled, as this preserves the natural flavors of the ingredients.

Preparation Technique
1. Preparing the Olives:
Start by washing the olives thoroughly under cold running water. Use a special tool to remove the pits, being careful not to damage them. This step is crucial for ensuring even marination.

2. Soaking the Olives:
Place the olives in a large container with water and let them soak for 2-3 days. Change the water twice a day (morning and evening). If you leave them for 2 days, the olives will have a more bitter taste, while after 3 days, they will be sweeter and more pleasant.

3. Preparing the Flavors:
After soaking, drain the olives and slice them into rounds about 3 mm thick.
- Cut the lemons: slice one lemon into 4 or 6 pieces, then cut into small pieces.
- Chili peppers: slice them in half lengthwise and then into rings. If you like the heat, keep the seeds.

4. Mixing:
In a large bowl, combine the sliced olives, lemons, and chili peppers. Mix all the ingredients well so that the flavors integrate.

5. Filling the Jars:
Fill the jars with the mixture of olives, lemons, and peppers, leaving about 5 cm of headspace at the top. This step is crucial to allow for air expansion and to prevent excessive fermentation.

6. Adding Lemon Juice:
Squeeze the uncut lemons and add the juice obtained to each jar, ensuring that each jar receives a similar amount.

7. Preparing the Brine:
Mix 3 liters of water with 300 g of salt until completely dissolved. Ensure that the brine is not boiled; if you have boiled it, let it cool to room temperature before adding it to the olives.

8. Finalizing:
Pour the brine over the olives, ensuring that it completely covers the ingredients. Finally, add 50 ml of olive oil on top. The oil will form a protective layer, keeping the olives crunchy.

9. Sealing the Jars:
Seal the jars tightly. It is important that the jars are airtight to prevent air from entering.

10. Maturing:
Place the jars in a pantry and let them marinate for about 6 weeks. This waiting time will allow the flavors to develop and integrate.

Practical Tips
- Variations: You can experiment with other ingredients, such as herbs (oregano, thyme) or even garlic to add another layer of flavor.
- Serving: Serve the olives as an appetizer alongside feta cheese and fresh bread, or use them in Mediterranean salads.
- Maintenance: Periodically check the jars to ensure there are no signs of uncontrolled fermentation.

Nutritional Benefits
Olives are rich in monounsaturated fats, which are beneficial for heart health. They also contain antioxidants and have anti-inflammatory properties. Lemons are an excellent source of vitamin C, while chili peppers can help boost metabolism.

Frequently Asked Questions
1. Can I use another type of olive?
Yes, you can use any type of olive, but the final taste will vary depending on the variety.

2. If I don't have a pitting tool, what can I do?
You can use a knife to cut the olives in half and remove the pits manually.

3. What is the best way to store the olives?
Store the jars in a cool, dark place. Once opened, the olives can be kept in the refrigerator.

4. Can I consume them before 6 weeks?
Although it is recommended to wait, you can taste the olives after 3 weeks, but the flavors will not be fully developed.

These pickled olives with lemon and chili are not only a delicious dish but also a great way to enjoy the flavors of summer, even in the cold months. Enjoy the cooking process and the final result, which will surely delight everyone's taste buds!