Olives in brine: the traditional recipe for simple and tasty preserves – Tale Of Travels

The marinated olives I am a kept great for making in the fall and keeping in the pantry all year round. Brine is a concentrated solution of water and salt, more precisely 80 to 100 grams of salt per liter of water, which not only preserves the olives for several months, but also makes them tasty and tasty, making them depriving of the typical bitter aftertaste they have just picked up.

To prepare them, you must first leave them soak for 20 days in cold water, covered and with a weight on top (taking care to change the liquid every day); then simply bring the water with the salt to a boil in a saucepan, transfer the well-rinsed olives to the sterilized glass jars, pour in the cold brine until they are completely covered, and close everything hermetically.

The rest will maceration time, long and at least 40 days, which will make the olives sapid and appetizing at the right time. Once ready, you can snack on themaperitif accompanied by a platter of charcuterie and cheeses, season them with a drizzle of oil, strips of red pepper and fennel seeds, and enjoy them as antipasti or use them to prepare focaccia, cold pastas and main dishes.

Here we have flavored the olives with a bay leaf, but you can add rosemary, sage or other aromatic herbs to your liking if you wish. A recipe that therefore does not foresee any particular difficulties, but only the patience to wait for the resting times, up to 3 months, to be able to taste them to the fullest.

Use olives organicnot yet fully ripe, and remember to follow Department of Health guidelines for safe storage.

Find out how to prepare olives in brine by following the step-by-step procedure and tips. If you liked this recipe, try it also with marinated asparagus.

How to prepare pickled olives

Select the olives by eliminating those with some imperfections 1 and wash them under running water.

Put them in a large bowl and cover them with cold water. 2.

Let them soak for 20 days, covered with a weight 3 to keep them under liquid, and change the water every day.

After 20 days, drain the olives, rinse them and dry them well with a clean cloth 4.

Prepare the brine. Pour the water into a saucepan, add the salt 5 and bring to the boil: then turn off and leave to cool.

Fill previously sterilized glass jars with olives 6.

Cover with liquid brine seven now cold.

Perfume with some bay leaves 8.

Close the jars well 8 and keep them in a cool, dry place away from light: after a week the olives will be ready, but to make the most of them we advise you to wait at least 40 days before consuming them.

Once ready, bring the olives to the table and taste them 9.


Before starting the preparation, rinse the olives thoroughly under running water and, when bottling, remember to cover them perfectly with brine to ensure good preservation. To avoid the formation of air bubbles, which could be created after adding the liquid, press the olives with the special plastic grid. If before opening the jar you notice that bubbles rise to the surface, do not consume the can: you will thus avoid the risk of Botox.

In order to preserve the olives longer and in complete safety, once the jars have been filled with the solution of water and salt, close them hermetically, turn them over and pasteurize them in boiling water for 20 minutes, letting them cool inside the liquid.

To reduce maceration times, you can slightly increase the amount of salt. If you use a percentage higher than 8%, remember to wash the olives carefully before consuming them. Otherwise they would be too tasty.

If you decide to extend the maceration times and let them aromatize for a long time before consuming them, we suggest that you proceed as follows: keep the olives in a brine prepared with 1 liter of water and 100 grams of salt during the first month. The following month, immerse the olives in a solution made up of 1 liter of water and 120 grams of salt. And finally, in the third month, prepare a light brine with 60 grams of salt for the same amount of liquid. Then store the olives in a cool, dry place for 2-3 months before serving them: in doing so, they will completely lose their bitter taste.

Here we have created the classic recipe, based on water and salt, but if you prefer, you can prepare olives in brine in many variations: alla Sicilianwith slices of garlic and lemon, alla Calabrian with black peppercorns, fennel seeds and bay leaf, or alla Puglia, with the addition of wild fennel. You can preserve them in an alternative way by combining lime and quicklime and ashes, or you can eliminate the bitterness of the olives with a mixture of water and caustic soda (about 20 grams per liter).


Marinated olives will keep for up to 6 months. Once opened, they can be stored in the refrigerator, covered with the liquid brine, for 1 week massive.

Sursa articolului in engleza: Olives in brine: the traditional recipe for simple and tasty preserves – Tale Of Travels

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