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How to Brine Green Olives
Preserves and picklesOpen cook modeShare on WhatsApp

Preserves and pickles

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.

Total time55 min
Prep35 min
Cook20 min
Yield4 servings
DifficultyMedium
ReviewsNo public ratings yet

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Recipe tags

Preserves and picklesLevantVegetarianVeganDairy freeGluten freeEgg freeMediumBalanced time

Recipe story

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

  • 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
  • #Recipes #Recipe #Olives #Olive #How_to_brine_green_olives #Green_olives #The_green_olives #Pickled_olives #Olive_preserve #ShoTabkhin_Today

Method

  1. Pack or gently crush the olives so you create a slit from one side only.
  2. Soak the olives in water for two or three days, changing the water every day.
  3. 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.
  4. Add salted water over the jars to cover the ingredients, using two tablespoons of salt for each cup of water.
  5. Add 1 teaspoon citric acid to each jar.
  6. Finally, add olive oil on top and seal the jars tightly.

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.
  • A green olive preserving recipe and method from the friend and cook Sana of Shou Tabbakheen Today:
  • Sana Kaddour
  • Click on Sana's name to visit her profile on our site
  • 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
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Chef

Sana Kaddour

Sana’s recipes are the ones she prepares for her children and grandchildren — dishes that suit all of us and feel as if they were made just for us.

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