Preserves and pickles
ChefSana Kaddour
How to Brine Green Olives
Olives are one of the tastiest pantry preserves, and brining green olives is different from brining black ones. Here is a favorite method for preserving green olives from one year to the next while keeping their beautiful color and delicious flavor.
Ingredients
Start here, then move straight into the method.
- green olives
- water
- salt (sea salt or medium-grain: not powdered and not coarse; important that it's natural and free of anti-caking agents)
- salt or lemon juice
- Additions with the olives according to preference and availability: hot pepper
- fresh thyme
- fennel
- lemon leaves
- slices of lemon
- Sana Kaddour
- Here is Sana's potato salad recipe as well
- Pickled green beans with walnuts in a delicious recipe.. click the link
- For more from Sana here is the vegetable maqluba with eggplant
Method
Follow the cooking sequence without leaving the page.
- Pack or gently crush the olives so you create a slit from one side only.
- Soak the olives in water for two or three days, changing the water every day.
- After the time has passed, wash the olives and drain them, then divide them into glass jars with slices and leaves of bitter lemon, wild green thyme, fennel, hot peppers, or whatever is available.
- Add salted water over the jars to cover the ingredients, using two tablespoons of salt for each cup of water.
- Add 1 teaspoon citric acid to each jar.
- Finally, add olive oil on top and seal the jars tightly.
Recipe tags
Preserves and picklesLevantVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Choose the olives at the end of the season, when their color turns light green and they are full of oil.
- You can open the jar and eat the olives after 10 days of brining.
- The brined green olives can be stored this way for three years.
- Do not add lemon juice if you want to store the olives for a long time, because lemon juice makes them soften and spoils them quickly.
- Citric acid gives the olives a beautiful color, a pleasant taste, and helps them keep longer.
- Here is how to make Potato Salad by Sana as well
- Pickled Beans with Walnuts is a delicious recipe... click the link
- For more from Sana, here is the recipe for Vegetarian Eggplant Maqluba
- Potato Salad
- Pickled Beans with Walnuts
- Vegetarian Eggplant Maqluba
