Olives

Everyone loves olives but sometimes you read the back of the jar and realize there are added ingredients that diminish the healthiness and taste of the oil that don’t need to are a great snack that you can easily brine at home. All you need is water and salt to pickle them & definitely homemade brined olives are much tastier and healthier than the store-bought ones. Give it a try before fall ends and here's an easy way to make brined olives with a great result hence lacking a village dock or salty seawater and the traditional process of hanging the raw olives into a mesh bag.

Preparation Time: 30 minutes

Serves :1 jar

Ingredients you will need

2 pounds green olives
3 liters water
2 tablespoons of rock salt

Equipment

Large pot
Jar
Mallet

Instructions

For Raw Green Olives

Wash the olives well, removing any remaining stems or leaves.
Crack the olives using a mallet (or a stone if you want to do it the traditional way)

Make sure you don’t crush the olive so hard that you crack the pit into many pieces, that will just give you a mouthful of pit with every bite.
Place the cracked olives in jars filled with cold water.

Keep the olives submerged in the water by placing a small plate upside down on top of the olives.
Change the water in the jar once a day for ten days to remove the bitterness.
After 10 days (or longer if still too bitter to your liking), place the olives in a jar and enjoy!

Brine Method for black olives

Pour cold water in a large bowl, add two tablespoons of rock salt and mix well.
Pour the olives in the salted water, ensuring that they are completely covered and weigh them down by placing a plate on top.
Keep the jars in a dark cool place like the back of the pantry. Shake the jar every day for a week.
After a week, pour the olives in a jar with a lockable lid, and forget about them for 3-6 months, (depending on how bitter you like your olives). After the allocated time, open the jar, and go for it!

Benard Chedid

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