Pickled Olives
Pickled olives have been a staple in Mediterranean cuisine for centuries, enjoyed as a snack, appetizer, or ingredient in various dishes. The process of pickling enhances their deep, salty, and slightly tangy flavors, making them a favorite for pairing with cheese, bread, and cured meats. Whether served in antipasti platters or tossed into salads, pickled olives offer a burst of umami richness. A pro tip: To customize your pickled olives, add different herbs like thyme or oregano for a unique twist on this classic Mediterranean delicacy!
Ingredients for this recipe
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Preparation Steps
1
Rinse the fresh olives thoroughly and slightly crush them with a knife or rolling pin to help release their natural bitterness.
2
In a large bowl, dissolve the salt in water and soak the olives for 7-10 days, changing the water daily to leach out their bitterness.
3
After the soaking period, drain the olives and rinse them well under cold water.
4
In a saucepan, combine vinegar, water, garlic cloves, black peppercorns, bay leaves, and red chili flakes. Bring to a gentle simmer.
5
Pack the drained olives into a clean glass jar, layering them with fresh rosemary and lemon slices.
6
Pour the hot brine over the olives, ensuring they are fully submerged.
7
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 1 week before serving.
8
The pickled olives will develop a deeper flavor over time and can be stored in the refrigerator for up to one month.
