INGREDIENTS
- 1 kg of black olives;
- 500 g of coarse salt
STEP
- Wash the black olives well and leave to drain. When you start preparing the ingredients they should be dry;
- Using a toothpick (a painstaking but important job), make two holes for each olive;
- After that take the glass jars (which we sterilized for 25 minutes in boiling water). On the bottom make a layer of coarse salt. Then start alternating layers of olives and then layers of coarse salt until you finish all the olives, the final layer must be of coarse salt so as to cover everything;
- Close the jars tightly, they will have to rest for at least 12/15 days, every day be sure to shake the jars and drain the liquid that will have formed. During this period of rest, the olives will lose their vegetation water and will begin to wrinkle. You will notice, over time, that they will begin to take on a slightly different color than when you preserved them in salt. This will, in fact, be the sign that they are starting to ripen;
- Once the time has passed, remove all the residual salt, rinse the olives under running water and dry them with kitchen towels, transfer them to a wooden surface and let them dry well in the sun;
- Now the olives are ready to be seasoned, put the olives back in the bowl and season them with oil, garlic and chilli pepper;
- Store the black olives that we have seasoned in glass jars and close them hermetically. Also in this case, shake several times so that they are completely covered with oil and avoid the formation of mold that could be harmful when you go to consume the product;
- Now we can finally consume our delicious olives.. they are FABULOUS!!
NOTE
If you decide to keep the olives in salt for a long time (more than a month), then I recommend keeping them without any seasoning as the garlic and parsley could rot very easily. To extend the storage time you can try vacuum packing them, or you can freeze them in appropriate bags for freezing.
