Useful Tips

Pickled Olives - 4 Simple Recipes

You can preserve both green and ripe olives. The latter are also called "olives." Ripe olives are larger and have a brownish tint. The stone from olives is very well separated from the pulp. Green olives are unripe fruits, but also suitable for pickling. The main thing is that both of them are fresh, resilient. Soft and wrinkled olives should not be taken.

How to pickle olives?

The fruits must be washed, remove the ponytails, laid out in banks, after making small cuts along the seed, pour water, cover with lids and put in a dark, cool place. Brown olives are steeped for 3 days, green olives - 5 days so that the bitterness is completely gone. Every day, water needs to be changed.

At the end of the soaking procedure, olives need to be salted. Cooking brine. Take 1.5 kg of olives:

  • 1 liter of water
  • 2 tbsp. l with a hill of salt,
  • 200 ml of olive oil.

We boil water, add salt, maintain until completely dissolved. We put the dried olives in banks (we get 3 half-liter cans), leaving 1/3 of the container empty, distribute the brine. We add olive oil in each jar to completely cover, clog. In brine, olives are aged 2-3 months. Greens will need more time than ripe ones.

When the olives are pickled, they are pickled. To do this, take:

  • 200 ml of olive oil,
  • 100 ml of water
  • 100 ml dry white wine,
  • 3 large lemons,
  • 3 large cloves of garlic
  • 3 bay leaves,
  • 3 branches of thyme.
  • 1 tsp oregano.

Mix water, wine, oil, boil, add spices, remove from heat and let it brew for 30 minutes, strain. Drain the brine from the olives. To the bottom of the cans, spread 2 thick slices of lemon, taken from the middle, 1 clove of garlic clove. bay leaf, on a sprig of thyme from the marinade, fill with olives and pour brine, roll up. You need to store the product in the refrigerator, no more than 6 months. You can taste the pickled olives after 2 weeks.

Pickled olives with rosemary

You can use fresh or dried herbs. But remember that fresh rosemary is much more aromatic and put it less than dried. Dilute this essential aroma with cloves and black pepper.

Ingredients:

  • 1 can of olives
  • 4 tbsp olive oil,
  • 2 tablespoons of wine vinegar,
  • 2-3 peas of pepper
  • 2 cloves,
  • a pinch or sprig of rosemary,
  • lemon zest
  • salt.

Cooking:

  1. Rinse olives, dry.
  2. Add rosemary, zest, pepper and vinegar to the olive oil. Heat on the stove.
  3. Bring the marinade to a boil, let it cool a little and fill them with olives, adding salt.
  4. Leave the olives to soak for 5-6 hours.

Piquant Pickled Olives

If you know how to pickle olives, then you will not have problems in preparing a decent snack for vermouth. They set off his taste. Capers and lemon zest help dilute the spice.

Ingredients:

  • 1 can of olives
  • 30 ml wine vinegar,
  • 30 ml of olive oil,
  • 2 garlic cloves
  • a small pod of hot pepper,
  • 7-8 capers,
  • 1 lemon
  • oregano.

Cooking:

  1. Rinse olives, dry.
  2. Chop pepper and garlic very finely.
  3. Combine oil, vinegar, capers, pepper and garlic.
  4. Cut off the zest from the lemon, add it to the total mass. Squeeze the juice from the citrus itself.
  5. Place the marinade on the stove. After boiling, hold for 5 minutes and let cool slightly.
  6. Pour the olives with the resulting brine and put them in the refrigerator for a day.

Pickled Olive Express Recipe

If you want to get a less spicy dish, then keep the appetizer in brine should not be too long. The result is pickled olives at home that will decorate any table and blend perfectly with brown bread. And you can then use the remaining marinade as a salad dressing.

Ingredients:

  • 1 can of olives
  • 4-5 tablespoons of olive oil,
  • black pepper,
  • dried or fresh rosemary,
  • thyme,
  • 3 garlic prongs.

Cooking:

  1. Rinse and dry the olives.
  2. Put in a prepared glass container.
  3. Add squeezed garlic, herbs and spices. Shake the jar so that all components are thoroughly mixed.
  4. Top the olives with oil.
  5. Put in the refrigerator for 4 hours.

Pickled olives with sun-dried tomatoes

This appetizer is not only very tasty, but also healthy - olive oil improves the appearance and activates the brain. Add your favorite spices to make the dish even tastier and more aromatic.

Ingredients:

  • 1 can of olives
  • 1 tablespoon of dried tomatoes,
  • 1 lemon
  • rosemary,
  • black pepper,
  • 4 tbsp olive oil,
  • 2 garlic prongs.

Cooking:

  1. Wash the olives, dry, put in a glass jar.
  2. Send the finely chopped dried tomatoes there.
  3. Sprinkle rosemary and pepper into a bowl.
  4. Add squeezed garlic.
  5. Squeeze out the lemon juice.
  6. Top with olive oil.
  7. Shake the jar to mix all the ingredients.
  8. Send to brew in the refrigerator for 5-6 hours.

Today it can be difficult to surprise guests with delicious snacks. But pickled olives are an exception. This not too popular dish will be able to dilute the routine of the festive table and decorate the buffet table.