How to salt olives at home. Recipe: Salting olives - a natural fermentation process

Boil water, add salt, let stand until completely dissolved. We lay out the dried olives in jars (we get 3 half-liter jars), leaving 1/3 of the container empty, distribute the brine. Pour olive oil into each jar to completely cover, cork. Olives are aged in brine for 2-3 months. Greens will take longer than ripe ones.

When the olives are salted, they are pickled. To do this, take:

• 200 ml olive oil;
• 100 ml of water;
• 100 ml dry white wine;
• 3 large lemons;
• 3 large cloves of garlic;
• 3 bay leaves;
• 3 branches of thyme.
• 1 tsp oregano.

Mix water, wine, oil, boil, add spices, remove from heat and let it brew for 30 minutes, strain. Drain brine from olives. At the bottom of the jars, lay out 2 thick pieces of lemon, taken from the middle, a clove of garlic, 1 pc. bay leaf, a sprig of thyme from the marinade, fill with olives and pour brine, roll up. Store the product in the refrigerator, no more than 6 months. You can try pickled olives after 2 weeks.

Note to housewives

Because the fresh olives it’s not easy to find, then you can pickle canned ones, which are sold in the store. According to the above recipe, get fragrant and delicious olives succeed in a day.

Under favorable conditions, an olive tree can live for about two thousand years. The ancient Greeks considered it a sign of nobility, knowledge, maturity and believed that they give vitality and endurance. Now olives are very popular and they are added to a large number of dishes (canapes, salads, pizzas). Are pickled olives healthy? These fruits help to better absorb nutrients from other foods, satisfy hunger and are a mild laxative.

Olives marinated with spicy marinade are very fragrant and will be the perfect decoration for any dish. For preservation, you can choose any type of olives, but only choose smaller fruits.

List of ingredients needed for cooking:

• 280 grams of green olives with pits;
• 160 milliliters of olive oil;
• 70 milliliters of white wine vinegar;
• zest of one lemon;
• two peas of black pepper;
• one branch of rosemary, only needles;
• three cloves;
• seven grams of sea salt.

Marinating olives at home:

1. Wash the olives with cool water, and sterilize all the required containers using the method that is most suitable for you (over steam, boiling water). Sort food into jars.
2. Place olive oil with lemon zest and rosemary in a saucepan, then heat to a boil over low heat. Add the pepper to the oil and remove from the heat after four minutes. Pour the contents of the stewpan into containers for olives.
3. Screw on the jars, carefully take them with oven mitts and shake thoroughly. The oil will be cloudy at first, but don't worry, it will clear up again after two days.
4. Insist twists at room temperature two days, and after another five days in the refrigerator. This preservation can be stored at suitable conditions(cold and dry) up to three months.

How to cook pickled olives

If you don’t really like the taste of olives, then by preparing preservation according to this recipe, you will change your mind. The many spices that make up this snack significantly interrupt the natural tart taste olives, which some people don't like so much. Beyond extraordinary rich taste this preparation will help strengthen the immune system due to medicinal properties spices.

What you need for this preservation:

• four hundred and thirty grams of olives;
• two pods of cardamom;
• nine grams of ginger;
• forty milliliters of lime juice;
• one and a half cinnamon sticks;
• thirty-six grams of citric acid.

How to pickle olives:

1. Washing olive fruits cold water and carefully place in sterilized jars.
2. In a deep iron dish, add olive oil and the remaining products (except citric acid). We boil this composition for seventeen on fire, pour the contents into containers, fall asleep citric acid, twist with sterile caps and shake thoroughly.
3. We wrap the twists in a dense, heat-retaining fabric, insist for two days, after which we put them away where you usually store your blanks.

Pickled olives at home

This twist will be ideally combined with both meat and vegetables. Spices and lemon give the olives an unusual sour-spicy aroma. By eating this snack often, you will enrich your body. big amount vitamins.

Products for canned olives:

• eight hundred and seventy grams of olives;
• six stems of fresh rosemary;
• eleven grams of chopped thyme;
• half a lemon;
• six cloves of garlic;
• seventy milliliters of olive oil;
• six grams of black ground pepper;
• four cloves;
• 160 milliliters 9% fruit vinegar.

Pickled olives with garlic:

1. Let's wash everything necessary ingredients and container. All greens, also garlic, cut into strips. Pour boiling water over the olives for fourteen minutes, then drain it.
2. We put all the ingredients from the list in prematurely disinfected containers, pour in boiling water and twist.
3. Wrap the jars with the twists for a day in a heat-shielding cloth, then place them in the storage area for the blanks.

How delicious pickle olives with cucumbers

If you often cook cucumber twists and they all do not differ in particular variety, then you will like this recipe. From juicy cucumbers and fragrant olives makes a wonderful bright green snack. They will keep for a long time with their natural flavors, bright color palettes and fresh spicy smells.

Ingredients you will need:

• one and a half kilograms of small cucumbers;
• four hundred and seventy grams of fresh olives;
• eight peas allspice;
• seven cloves;
• seven grams of coriander;
• eight grams of nutmeg;
• 380 milliliters of red wine vinegar;
• eleven grams of iodized salt;
• one bunch of dill;
• one bunch of cilantro.

How to cook this preservation of olives and cucumbers:

1. All necessary products rinse with water. Chop greens and nuts into small pieces, cucumbers into half-centimeter thick circles, and leave the olives whole. We put all the ingredients evenly in disinfected jars.
2. For pouring, it is necessary to pour water, red wine vinegar into the dishes, salt, pepper and hold on fire for seventeen minutes, and pour the contents of the dishes into blanks.
3. Sterilize jars with twists as described in the fifth recipe. We cork the jars and wrap them in a thick cloth, leave for sixteen minutes. Then place the cooled snack containers in a suitable place (cold and dry).

Pickled olives with horseradish

Olives with horseradish remarkably normalize the work of the digestive and immune system. Therefore, regularly eating this snack (adding to different dishes) you will be provided good health and don't get sick in the winter.

Ingredients to use:

• three hundred and sixty grams of olives;
• one hundred and sixty grams of horseradish root;
• two hundred and sixty ml. distilled water;
• seventy grams of sugar;
• eighty milliliters of 9% table vinegar;
• six cloves;
• four cherry leaves;
• seven grams of edible salt;
• three leaves of black currant;
• seven grams of rosemary.

How these canned horseradish olives are prepared:

1. Wash the olives and horseradish with cold water, and sterilize all the necessary containers in the way that is most suitable for you (over steam, boiling water). Cut the horseradish into thin five-millimeter circles and place them in jars along with the olives.
2. Pour drinking water in any dish, place on fire. Add the rest of the ingredients and boil for twelve minutes. Pour the resulting marinade into the twists, then cover the neck with something to infuse.
3. At this time, prepare everything for the sterilization of the workpiece. Spread a small white towel into a deep container at the bottom, then pour warm water, but not cold, otherwise, due to the large difference in the temperature of the water in the dishes and in the jar, the latter will burst. We put all this on fire, place containers with snacks inside and sterilize for eleven minutes over low heat.
4. With the help of a towel or potholders, we take them out and clog them with lids. After that, we cover with a warm blanket, putting them upside down in advance and leave them for seventeen hours.
5. Thoroughly cooled twists are put in a room with temperature data below zero and humidity (balcony, cellar, refrigerator) before use.

Roll of olives and tomatoes

Olive fruit in this recipe winter spin give tomatoes a unique spicy smell and tart taste. Such an appetizer will be in perfect harmony with any meat, fish and vegetable dishes giving them a refreshingly sweet taste. In addition, the workpiece contains a large number of vitamins that protect the body from autumn beriberi (a disease accompanied by corresponding symptoms due to a lack of essential substances to the body).

Ingredients needed for half a liter of this twist:

• three hundred grams of tomatoes;
• one hundred and thirty grams of olives;
• three inflorescences of dill;
• one sheet of horseradish;
• three bay leaves;
• one bunch of basil;
• one bunch of parsley;
• six cloves of garlic;
• four grams of red hot pepper;
• three peas of black pepper;
• two liters of distilled water;
• one hundred and eighty ml. fruit vinegar;
• one hundred and thirty grams of sugar;
• thirty-five grams of salt.

Prepare the workpiece like this:

1. All products that need it are washed under water. Cut the horseradish root into strips, tomatoes into half-centimeter thick circles, and leave the olives as they are. We lay exactly all the products from the list in sterilized jars.
2. For the marinade, pour water, fruit vinegar, salt, add sugar and hold on fire for fourteen minutes into an iron (or glass) dish, and pour the composition of the dish into the twists.
3. Sterilize the twists using the method described in the fifth recipe. We roll up the jars and wrapping them in a blanket, we cool the day. After that, put the infused containers with a snack in a dry and cold room for further storage.

When preserving olives, you keep most nutrients(the rest is evaporated during heat treatment), which gives you the opportunity to use their healing and healing properties even in the cold season.
Olives are an excellent prevention of cardiovascular diseases and digestive systems, soothe and strengthen nerves, remove cholesterol, toxins and heavy salts, have a beneficial effect on muscle and bone tissues, increase male potency and the female reproductive system, add strength and energy.

For our readers, we have specially prepared other interesting recipes blanks, such as: , and .

It would seem - get the olives out of the jar and serve to the table. But you can make them even tastier and healthier by marinating them in olive oil. The appetizer can be spicy or spicy - it all depends on the components added to the marinade. Pickled olives are suitable for making canapés with soft cheese (goat, feta or feta cheese), as well as serving as an independent snack.

Choose suitable recipe and surprise your guests - lovers of gourmet snacks will not remain indifferent to such an aesthetically attractive dish.

You can pickle olives with or without pits - the latter require less time to soak in the mixture.

Pickled olives with rosemary

You can use fresh or dried herbs. But remember that fresh rosemary is much more fragrant and put it less than dried. Dilute this essential fragrance with cloves and black pepper.

Ingredients:

• 1 can of olives;
• 4 tablespoons of olive oil;
• 2 tablespoons of wine vinegar;
• 2-3 peppercorns;
• 2 cloves;
• a pinch or sprig of rosemary;
• lemon peel;
• salt.

Cooking:

1. Rinse the olives, dry.
2. Add rosemary, zest, pepper and vinegar to the olive oil. Heat up on the stove.
3. Bring the marinade to a boil, let it cool slightly and pour over the olives, adding salt.
4. Leave the olives to soak for 5-6 hours.

Spicy pickled olives

If you know how to pickle olives, then you will have no problem preparing decent snack to vermouth. They enhance its taste. Capers and lemon zest help dilute the spiciness.

Ingredients:

• 1 can of olives;
• 30 ml of wine vinegar;
• 30 ml of olive oil;
• 2 garlic cloves;
• a small pod of hot pepper;
• 7-8 capers;
• 1 lemon;
• oregano.

Cooking:

1. Rinse the olives, dry.
2. Chop the pepper and garlic very finely.
3. Mix oil, vinegar, capers, pepper and garlic.
4. Peel the zest from the lemon and add it to total weight. Squeeze the juice out of the citrus itself.
5. Put the marinade on the stove. After boiling, hold for 5 minutes and let cool slightly.
6. Pour the olives with the resulting brine and put them in the refrigerator for a day.

Pickled Olives Express Recipe

If you want less spicy dish, then the appetizer should not be kept in brine for too long. The result is home-made pickled olives that will decorate any table and pair perfectly with black bread. You can use the leftover marinade as a salad dressing.

Ingredients:

• 1 can of olives;
• 4-5 tablespoons of olive oil;
• black pepper;
• dried or fresh rosemary;
• thyme;
• 3 garlic cloves.

Cooking:

1. Wash and dry olives.
2. Pour into prepared glass container.
3. Add crushed garlic, herbs and spices. Shake the jar to mix all the ingredients thoroughly.
4. Top the olives with oil.
5. Remove for 4 hours in the refrigerator.

Pickled olives with sun-dried tomatoes

Such an appetizer is not only very tasty, but also healthy - olive oil improves appearance and activates the brain. Add your favorite spices to make the dish even tastier and more aromatic.

Ingredients:

• 1 can of olives;
• 1 tablespoon of sun-dried tomatoes;
• 1 lemon;
• rosemary;
• black pepper;
• 4 tablespoons of olive oil;
• 2 garlic cloves.

Cooking:

1. Rinse the olives, dry, put in glass jar.
2. Send finely chopped sun-dried tomatoes there.
3. Pour rosemary and pepper into a bowl as well.
4. Add crushed garlic.
5. Squeeze out the lemon juice.
6. Top with olive oil.
7. Shake the jar to mix all the ingredients.
8. Send to infuse in the refrigerator for 5-6 hours.

Today it is difficult to surprise guests gourmet snacks. But pickled olives are an exception. It's not too much popular dish can break the routine holiday table and decorate the buffet table.

Olives or olives are the fruits of the same olive tree. The color depends on the degree of maturity and time of harvest.

In our country, green (unripe) fruits are most often called olives, and fully ripened (black) fruits are called olives. By the way, in their homeland in the Mediterranean they are called black olives, and unripe - green or just olives.

At home, olives can be pickled like this.

A head of garlic is stewed in six tablespoons of heated vegetable oil. Then the garlic is removed, pour 500 ml of wine vinegar into the garlic-oil mixture, add two tablespoons of tomato puree, three to four peas of allspice, Bay leaf, black ground pepper and salt to taste.

Let the mass boil, put in it 500 g of olives, thoroughly washed and pierced in several places, bring to a boil, add stewed garlic, and then peeled lemon slices.

The cooled olives are transferred to a jar. In two or three days they will be ready to eat.

You can pickle olives. fresh fruits sorted by degree of maturity (color) and size, washed several times in cold water let her drain.

Then the fruits of the same size are placed in clean enameled containers, sprinkled with coarse salt (1 kg of salt per 2.5 kg of olives), mix thoroughly, level the top and cover with a scalded lid or a clean thick cloth.

A container with olives is kept for 30-40 days in a dry, bright room with a constant temperature and the fruits are periodically mixed so that the lower layer is gradually raised to the top, and the upper one, on the contrary, moves to the bottom of the vessel.

In order for the olives to be well salted, it is advisable to add salt in three to four doses during the next mixing.

The readiness of olives is determined by taste.

At the end of the fermentation process, the released liquid is filtered, the olives are poured onto clean wooden planks, sorted, removing damaged and wrinkled ones. Then they are washed with water, allowed to drain, the fruits are again laid out on wooden planks and oiled with olive oil (25 g of oil per 1 kg of olives).

After that, they are sprinkled with salt (100 g of salt per kilogram of olives), placed in glass jars and, often shaking the container with olives, they are kept for 8-10 days until they fully ripen and form a specific bouquet.

Pickled olives are prepared as follows:
Put olives in a glass jar without the juice in which they were in original can. Olives are needed Greek or Israeli, in a word, in brine and with pits, green and black. Add any herbs (oregano, thyme) dry or fresh to the same jar, hot peppers(dried), you can have a couple of cloves of garlic (coarsely chopped). Pour mixture balsamic vinegar and olive oil (oil is 5-6 times more than vinegar. You can add a little original brine from the jar. Leave it right in the kitchen until it tastes good. Shake the jar periodically. I add new olives to this marinade as I eat.

Salted olives are stored in a cool, dry place.

Personally, I always get confused in the names: what to call olives, what to call olives. Some believe that it doesn't matter, some - that green, unripe ones are olives, and ripe black ones are olives. Or vice versa. For me, it doesn’t matter, I love both green and black, but it’s only very troublesome to cook green at home - you need potash, that is, potassium carbonate, but it doesn’t lie on the street. Yes, and with the use of hassle: if you overexpose the olives in this potash - and that’s it, the product is gone, if you don’t finish it - all the work is also in vain. Therefore, at home, it is easiest to cook black olives, there is no skill and labor, but only patience is needed.

What do we need besides patience? 2 kg of ripe, black olives, a pack of regular large table salt. The list of products can be completed on this, but we will follow the path of sophistication, and we will not salted olives, but marinated. For the marinade, take a bottle of dry red wine, a glass of wine vinegar, a few sprigs of rosemary and a quarter cup of olive oil.

Olives are very tasty to eat with sheep cheese and herbs, add them to a hodgepodge or pizza (by the way, I recommend it to lovers Italian cuisine- pizza Odessa). I can eat them just like the seeds.

Wash the olives well, pour them into a plastic container with a hole in the bottom and sprinkle generously with salt. We put our container with olives in a bowl or basin - bitter juice will pour into it through a hole. Periodically, the container with salt and olives should be shaken, and the bitter liquid should be poured out of the basin. You can even salt the olives in a large colander with a small weight on top.

Olives quickly begin to wrinkle with salt and shrivel. The juice is released slowly, but you have to wait until the bitterness comes out - at least a month. When you taste the olive in a month, it will be very salty, but almost not bitter.

Then we will wash the olives from undissolved salt, pour them into a glass jar, add garlic and rosemary there, pour a mixture of wine and vinegar, and then add oil to the top of the jar. Another month of passive waiting (now you don’t even need to shake) - and our delicious pickled olives are ready (photos are clickable!).