Black olives in brine are a simple and tasty appetizer typical of Mediterranean cuisine. The black olives are preserved in brine, a mixture of water and salt, which enhances their flavor and extends their shelf life. This appetizer is ideal to serve before a meal, accompanied by a selection of cheeses and cured meats.
Choose fully ripe olives, wash them under running water, prick them with a needle or score them with a knife and leave them to soak for 4 days in cold water so they lose their bitter taste - be sure to change the water frequently or place the container with the olives under the tap with a continuous trickle of water
Drain the olives and place them in a large jar, alternating them with layers of salt; let rest for 24 hours and then add water in the proportion of 1 liter per 1000 g of olives
Let them rest for one and a half months and only then you can transfer them into small jars, taking care 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
Italy
| 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 |
