Salted olives can be eaten as an independent snack, as well as added to salads, soups, meat and vegetable dishes. They will add a pleasant specific taste to any dish.
It is necessary
-
- olives;
- salt;
- olive oil.
Instructions
Step 1
Go through fresh olives, remove spoiled ones. Sort whole fruits by ripeness and size. Rinse the olives under cold water several times.
Step 2
Place the olives of the same size in enamel containers. Sprinkle the fruits with coarse salt, at the rate of 1 kg of salt for 2.5 kg of olives. Mix the olives and salt well. Cover the container with them with a lid scalded with boiling water, or with a thick cloth.
Step 3
Keep the container with olives in a dry, light, warm room, with a constant temperature, for 30-40 days. Stir the fruits periodically so that the top layer of olives is at the bottom and the bottom is at the top. Add salt during each stirring, this must be done in order for the fruits to be better salted.
Step 4
Strain off the liquid that is released during fermentation, pour the olives onto small, clean boards. Some fruits may appear shriveled, remove them. Rinse the olives with water, let it drain, put them back on the boards and oil with olive oil, take 25 g of oil for 1 kg of olives.
Step 5
Sprinkle the olives with salt, take 100 g per 1 kg of fruit, place them in glass jars. Soak the jars of olives for 8-10 days until the final salting, during this time, periodically shake the jars of fruits.
Store salted olives in a cool dry place.
