The olives in brine are a typical Liguria recipe. Obviously, other olives can also be used, but the result will not be the same as the original recipe. Discover – with simple steps – how to make olives in brine and have them always available to embellish your dishes. Make sure you have; Taggiasca olives, bay leaves, fennel flowers, water, coarse salt, cloves, and lemon zest.
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Take about 3 kg of Taggiasca olives and – for 40 days – leave them in a container with plenty of cold water. To eliminate the olives’ bitter taste, you must change the water every day. Some people put wood ash and lime in the water to sweeten them. Remember that olives must be black and not green, and – above all – they must not be too ripe. Once the olives are ready, you need to prepare the brine.
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Put 3 liters of water in a container and place a slice of potato on the bottom. Boil the water with 300 g of coarse salt. Do you know when the brine will be ready? When the potato floats. Let the water cool and in the meantime, put the olives – drained and dried – in the various jars. Fill the glass containers with the brine and then flavor with the cloves, lemon zest, fennel flowers, and bay leaves. The salt prevents the formation of harmful and dangerous bacteria, which – otherwise – would harm the olives.
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Before consuming them, you must leave the closed jars to rest in a cool place and away from light for about 1 month. The ideal would be to leave them in brine for six months so that you can taste their flavor better. If you are afraid of mold forming in the jar, you can put them upside down for about 20 minutes and then in a pot with hot water, letting them sterilize for a quarter of an hour.
Their preparation is straightforward, and if you use good quality olives, the result is guaranteed.
Adapted and translated by Wiki Avenue Staff
Sources: Donnad
