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Pickled Green Olives

How to make pickled green olives with a tried-and-true recipe and wonderful flavor. You can soak the olives for one to three days, as you prefer, and the longer you soak them, the more of their bitterness will go away.

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4 servingsBack to recipeDesserts

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1 kilo coarse salt for every 10 kilos of green olives, or 2 tablespoons coarse salt for every cup of water (we leave it to you to estimate the amount of salt according to the quantity of olives you want to pickle)Lemon slices - optionalHot pepper pods - optionalFennel - optionalOlive oil for the top of the jars

Step 1

After washing the olives, arrange them or crush them slightly to make cuts in the olives; you can also cut them with a knife

Cooking notes

How to Make Salted Olives
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