Hello Everyone!
Olive harvesting is in full swing here on the Cape West Coast, and I would like to share my version of ”Pickled Olives” with you.
Curing olives is a long process, but well worth the effort. I love experimenting with fruit preserves and veggie pickles, and I always have a variety of both in my pantry at hand.
Wash about 2 kg of ripe, black, or green olives and cut a slit lengthwise on each side of the olive.
Place the olives in a glass or plastic bowl and add 2 tablespoons of coarse salt to it. Cover the olives with water and place a plate over them to weigh the olives down. Drain the water once a day and repeat the process for 7 to 14 days. I repeat the process for 14 days, and I RECYCLE ALL THE WATER I DRAIN OFF.
Ingredients for the final brine:
1.25 liters water
3 TBS coarse salt
600 ml White vinegar
1/4 TSP dried Oregano or mixed dried herbs per glass jar.
1 Red chili per glass jar (optional)
4 Cloves of garlic (1 clove per jar)
2 TBS Olive oil per jar (optional)
Boil the water and the salt together and let it cool. Add the vinegar and stir well. Pack the olives into 4 large, sterilized jars and add the garlic, herbs, and chilies to each jar. Pour the brine mixture into each jar and pour 2 TBS olive oil on top to seal the olives and prevent air from entering the jar.
Store the jars in a cool, dry place for about 3–5 weeks before use.
Store in the refrigerator after opening.
The olives should keep well for at least 1 year.
Enjoy!
Have a great weekend!