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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 prolongs their shelf life. This appetizer is ideal to serve before a meal, accompanied by a selection of cheeses and cured meats.
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Choose well-ripened 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 that they lose their bitter taste - make sure to change the water frequently or place the container with the olives under the tap, letting a thin stream of water run continuously
Drain the olives and arrange them in a large jar, alternating them with layers of salt; let stand for 24 hours and then add water in the proportion of 1 liter / 1000 g of olives
Let stand for a month and a half and only then transfer them into small jars, taking care to add a brine (20 g of salt per liter) previously boiled and cooled
Remove any foam that may form on the surface of the brine with a skimmer
Bowl
Colander
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 |
| Fibre (g) | 2.18 |
| Salt (g) | 8.87 |
