Introduction
Marinated olives are a classic of the Mediterranean tradition, an irresistible appetizer or side dish, perfect to accompany cheeses, cold cuts or simply to be enjoyed with a piece of crusty bread. Preparing them at home is simple and allows you to customize the taste with aromas and spices. Follow this traditional recipe to create flavorful and authentic preserves.
Ingredients
500 g of fresh olives (black or green, to taste)
200 ml of extra virgin olive
oil 100 ml of white
wine vinegar 2 cloves of garlic
1 red chilli pepper (optional)
1 teaspoon of fennel
seeds Bay leaves to taste
Dried oregano
to taste 1 sprig of rosemary
Coarse salt to taste
Lemon zest (optional)
Method of Preparation
Preparation of the olives:
If you use fresh olives, remove the bitterness by soaking them in fresh water for 10 days, changing the water every day.
Drain the olives and dry them well with a clean cloth.
Brine (optional):
For longer storage, soak the olives in a brine prepared with 1 liter of water and 100 g of coarse salt. Let it sit for 24 hours. Drain them before proceeding with the marinade.
Prepare the marinade:
In a large bowl, combine the extra virgin olive oil and vinegar.
Add the sliced garlic cloves, chilli pepper (if desired), fennel seeds, oregano, rosemary, and bay leaves.
If you want a citrus touch, add lemon zest cut into strips.
Marinating the olives:
Pour the olives into the bowl with the marinade and mix well to coat them evenly.
Transfer the marinated olives into sterilized glass jars, making sure they are well submerged in the liquid.
Rest:
