Ingredients
- 1 kg of olives ( Leccino variety , green or black)
- 600 ml of water
- 30 g of sea salt
- 4 – 5 bay leaves
- Lemon zest
- Wild fennel
- Black peppercorns (optional)
Instructions
-
- Soaking and Preparation of Olives : Wash the olives thoroughly to remove any impurities. To reduce bitterness, soak them in fresh water for at least 10 days, changing the water every day.
- Making the Brine : Dissolve 30 g of sea salt in 600 ml of warm water. Once the salt has dissolved, add bay leaves, lemon zest and wild fennel to enrich the brine with Mediterranean aromas. For those who like a more intense flavour, you can add a few grains of black pepper.
- Storage : Place the olives in sterilized glass containers, cover completely with the prepared brine and close hermetically. Store the containers in a cool, dark place for at least 30-40 days to allow natural fermentation.
Notes
This artisanal preparation not only preserves the authentic flavor of the olives, but it also pairs perfectly with many Mediterranean dishes.
