Black Olives in Brine are a simple and tasty appetizer, typical of Mediterranean cuisine. The black olives are preserved in brine, a mix of water and salt, which enhances their flavor and prolongs their shelf life. This appetizer is ideal to serve before a meal, accompanied by a selection of cheeses and cured meats.
Choose well-ripened olives, wash them under running water, prick them with a needle or score them with a knife, and soak them for 4 days in cold water to remove the bitter taste - make sure to change the water frequently or place the container with the olives under a tap with a continuous trickle of water flowing.
Drain the olives and place them in a large jar, alternating layers of salt; let them rest for 24 hours and then add water in the proportion of 1 liter per 1000 g of olives.
Let them rest for a month and a half, and only then can you transfer them into small jars, making sure to add a brine (20 g of salt per liter) that has been previously boiled and cooled.
Remove any foam that forms on the surface of the brine with a skimmer.
Bowl
Strainer
Italia
| Energy (kcal) | 218.18 |
| Carbohydrates (g) | 0.73 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 22.82 |
| of which Saturates (g) | 3.19 |
| Protein (g) | 1.45 |
| Fiber (g) | 2.18 |
| Sale (g) | 3.62 |
