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Pickled Black Olives

Lebanese.Chef's picture
Ingredients
  Olives 4 Pound
  Coarse salt 1 Cup (16 tbs)
  Olive oil 1 1⁄2 Cup (24 tbs)
  Brown vinegar 1 1⁄2 Cup (24 tbs)
Directions

Wash the olives well in lukewarm water.
Place in a sterilized glass or earthenware container and cover with water.
Place a small plate on top to prevent olives floating on top of the water.
Cover and leave to soak for 6 days, changing the water every day.
Drain the soaked olives and place in a sterilized glass or earthenware container.
Add the salt, olive oil and vinegar and mix well.
Seal with an airtight lid and set aside for approx 2-4 weeks until the bitter taste disappears.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish

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