Preserves and pickles
ChefAlisar Rajab
How to Make Salted Olives
Homemade salted olives — we look forward to this preserve from season to season because its flavor is unmatched, and it keeps a touch of its original bitterness. Some people like it with hot pepper.
Salted olives... really delicious and can be eaten right after preparation because they do not keep for long — the salt speeds up their curing.
Ingredients
Start here, then move straight into the method.
- Small green olives
- Salt
- Red hot pepper (chili)
- Olive oil + vegetable oil
- Here is the method for curing green olives
- For more of Alisar's recipes, see zucchini maqluba with tomatoes
Method
Follow the cooking sequence without leaving the page.
- First, tap each olive with a wooden mallet until the olives open slightly or make a slit in them.
- Soak the olives in water for a full day and change the water every few hours to remove the bitterness of the olives.
- Second stage: add a generous amount of salt over them and leave them in a colander for two to three days to drain off the water.
- Third stage: chop the hot pepper into slices and mix them with the olives. Distribute the olives into jars and cover them with oil.
- Alissar Rajab
- Here is the method for preserving green olives
- For more recipes from Alissar, here is Zucchini Maqluba with Tomato
Recipe tags
Preserves and picklesLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- curing green olives
- zucchini maqluba with tomatoes
